aka Sausage Wellington-oid
Sep. 23rd, 2025 08:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Meatloaf Roll.
"This is like meatloaf meets Wellington meets sausage roll. Which can never really be a bad thing."
500 g ground beef (I used 1 lb, slightly less, but more convenient)
6 sausages, taken out of their skins (I used ~1 lb bulk Italian sausage meat)
1 tsp chile flakes
1 tsp salt (didn't need - the bulk sausage was salty enough along with the proscuitto)
2 cloves garlic (Ha! I used... more.)
1 small onion, finely chopped
5 Tbsp breadcrumbs
a large handful of fresh parsley
5 hard-boiled eggses, peeled
fresh sage and rosemary, and 1/2 tsp ground pepper
500 g defrosted puff pastry
1 Tbsp nutritional yeast, mixed with 1 tsp warm water (I used horseradish instead)
8-10 slices proscuitto
1 egg, beaten
Heat the oven to 400°. Put the meats, spices/herbs, alliums, and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture.
Place two long lengths of plastic wrap on your work surface, one overlapping the other. Turn the meat mixture onto it and pat it out with damp hands into a rectangle about 12x10". Line up the hard-boiled eggses in a row down the center of the rectangle, short end to short end. With the aid of the plastic wrap, create a large sausage shape. (Note: compact the sausage while doing this.) The eggses should be encased by the meat, rather like a long Scotch egg. Twist the ends of the plastic wrap and put the roll into the fridge.
Roll out the pastry to about 14x14" and 1/4" thickness. Brush the surface with theyeast mixture horseradish or Dijon mustard. Line the pastry with slightly overlapping slices of proscuitto. Remove the meat roll from the plastic wrap and place lengthwise on the rolled-out pastry, just off center. Bring the larger side of the pastry over the meat roll, then pinch the edges together to close. Crimp all the way around.
Brush the pastry with the egg wash and place on a baking sheet. Bake for about 1 hour, until the pastry is golden and roll is cooked through.
What worked: This was pretty, the puff pastry puffed and crackled, the meat was fully cooked, and the slices were pretty with an egg appearing in the middle of the meat. The proscuitto helped a bit with seepage and the sage added flavor. Excuse me, flavour. The overall taste was on the stodge side but less so with the additions I made, and we enjoyed it. Lining with Silpat was a good call, although I don't think it would have stuck to the baking sheet regardless.
What didn't: One half of the pastry wasn't wrapped tightly enough and rose from the meat, leaving a 1" air pocket. Not a problem but not the ideal. Also not the recipe's fault, that's practise on our part. It did leak a bit and spilled grease in the oven when I removed it - I should have used a sheet pan with a rim instead of a baking sheet.
Will I make it again? Not for the two of us - it's supposed to serve eight so we had a lot of leftovers. It would be a good homeowners' meeting dinner though.
"This is like meatloaf meets Wellington meets sausage roll. Which can never really be a bad thing."
500 g ground beef (I used 1 lb, slightly less, but more convenient)
6 sausages, taken out of their skins (I used ~1 lb bulk Italian sausage meat)
1 tsp chile flakes
2 cloves garlic (Ha! I used... more.)
1 small onion, finely chopped
5 Tbsp breadcrumbs
a large handful of fresh parsley
5 hard-boiled eggses, peeled
fresh sage and rosemary, and 1/2 tsp ground pepper
500 g defrosted puff pastry
8-10 slices proscuitto
1 egg, beaten
Heat the oven to 400°. Put the meats, spices/herbs, alliums, and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture.
Place two long lengths of plastic wrap on your work surface, one overlapping the other. Turn the meat mixture onto it and pat it out with damp hands into a rectangle about 12x10". Line up the hard-boiled eggses in a row down the center of the rectangle, short end to short end. With the aid of the plastic wrap, create a large sausage shape. (Note: compact the sausage while doing this.) The eggses should be encased by the meat, rather like a long Scotch egg. Twist the ends of the plastic wrap and put the roll into the fridge.
Roll out the pastry to about 14x14" and 1/4" thickness. Brush the surface with the
Brush the pastry with the egg wash and place on a baking sheet. Bake for about 1 hour, until the pastry is golden and roll is cooked through.
What worked: This was pretty, the puff pastry puffed and crackled, the meat was fully cooked, and the slices were pretty with an egg appearing in the middle of the meat. The proscuitto helped a bit with seepage and the sage added flavor. Excuse me, flavour. The overall taste was on the stodge side but less so with the additions I made, and we enjoyed it. Lining with Silpat was a good call, although I don't think it would have stuck to the baking sheet regardless.
What didn't: One half of the pastry wasn't wrapped tightly enough and rose from the meat, leaving a 1" air pocket. Not a problem but not the ideal. Also not the recipe's fault, that's practise on our part. It did leak a bit and spilled grease in the oven when I removed it - I should have used a sheet pan with a rim instead of a baking sheet.
Will I make it again? Not for the two of us - it's supposed to serve eight so we had a lot of leftovers. It would be a good homeowners' meeting dinner though.
