Monday, June 1, 2015

fancy meatloaf wellington

sometimes you really need to cook a fancy kind of meal to remind yourself that you can, in fact, make gorgeous meals when you have some free time. both stephen and I have been traveling quite a bit lately, with one more home stretch week apart. since we had two days home together, it was a perfect time to flex my fancy meal muscles with meatloaf wellington. 

if you have some sort of complex with the term meatloaf, I hear you, just call it swiss wellington and move on. you could accurately call it mushroom swiss cheeseburger pie, but that does not sound fancy. meatloaf wellington is a bread encased loaf of meat oozing with swiss cheese and topped with a mushroom sauce, my mother made it every once in a while growing up and it was a meal I always enjoyed. bon appetit fancy people!




my #1 cooking rule: use real cheese as opposed to packaged shredded cheese






ingredients:
-1 package of bread dough (frozen if you're making later, fresh if making within 2 days of purchase. I buy the pre-rolled pizza dough to avoid having to roll out myself)
-1 1/2 lb. ground beef
-2 eggs
-8 oz. shredded swiss cheese
-2 t. dried italian herbs
-3 slices of bread, crumbled into small pieces

sauce:
-1 lb. mushrooms
-1/4 c. butter
-soy sauce
-worcestershire sauce

instructions:
1. cook the beef over the skillet until crumbled and done. meanwhile, combine the cheese, 1 egg, crumbled bread, and dried herbs in a large bowl.

2. once the beef is done, drain and pat dry with a paper towel. combine into bowl of cheese mixture, stirring until completely mixed through. 

3. roll your bread dough out if it's in a ball, otherwise, drape the bread evenly over a loaf pan as pictured above. 

4. spoon your meat mixture into the loaf pan, pressing down with spoon to condense. wrap the dough over the top to seal. cut slits in the top in order to allow air flow and brush with one egg, if desired.

5. bake at 350 for 40 minutes or so. meanwhile, saute mushrooms in butter until soft. add desired soy sauce and worcestershire, about 1 to 2 teaspoons each, and stir.

6. let meatloaf cool slightly before slicing. top each slice with mushroom sauce, grab some vino for a toast, and serve! I also added green beans and ranch baked red potatoes on the side to further fancy it up.

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