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Meatloaf Wellington (Again!!)

This is such a delicious dinner. I used McCormick's Gravy that comes in the envelope but I added a bunch of mushrooms, onions and a splash of Gravy Master.


1 1/2 Pounds Chop Meat

2 Small Purple Potatoes, peeled and cut in small squares

1 Medium White Potato, peeled and cut in small squares

1 Small Onion, diced

1/2 Pound Sliced Mushrooms

1 Sheet of Puff Pastry

9 Oz. Bag of Fresh Spinach, cooked

3/4 Cup Panko

Olive Oil

Two Eggs

Salt & Pepper

One Envelope of McCormick's Mushroom Gravy


In a small skillet, add a little olive oil and sauté the mushrooms and onions.

Remove from skillet. To the same skillet, add another splash of olive oil and the diced potatoes and sauté them for about 5 minutes just to soften them a bit.

Add one cup of water to the envelope of gravy and heat on medium until it thickens. Add 1/2 of the mushrooms and 1/2 of the onions to the gravy pot.

In a large bowl, add the meat, the spinach, the rest of the mushrooms & onions, all of the potatoes, the bread crumbs and egg. Now add in half of the gravy. Add Salt & Pepper to taste. Mix well.

In a large cast iron skillet (or your baking dish), splash some olive oil to just coat the bottom of the skillet. Lift up the meat mixture and add to the skillet. Pat it down so that it is rounded well.

Bake on 375 for 40 minutes.

When the Meatloaf has been in for 30 minutes, it is time to prepare the pastry. Put flour on your countertop and lay down the pastry. Sprinkle a little more flour to the top and using a rolling pin, roll the dough so that it is smooth. Using a knife, cut out this pattern along the entire pastry from top to bottom.

Put an egg in a small bowl and mix well.

Remove Meatloaf from oven and add the Puff Pastry to the top and press down all around. Brush the egg on the entire pastry.

Return Meatloaf to oven and cook for another 20 minutes or until brown. Take out Meatloaf and cut in slices and use the rest of the gravy for plating.



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