Meatloaf Wellington

• 份量: 6-8
• 准备时间: 45 mins
• 总时间: 1 hour 30 mins

配料

2-3 bunches herbs (flat-leaf parsley, cilantro and or dill)

½ bunch scallions

4 cloves garlic

2 tablespoons caraway seed

2 tablespoons coriander seed

2 tablespoons fennel seed

¾ cup panko

Kosher salt

Flour, for rolling dough

6 baby dill pickles

2 tablespoons Ayoh Dijonayo or Dijon mustard

Flaky sea salt, for sprinkling

4 ounces feta cheese

1 pound sweet Italian sausage (Use beef sausage or veal or omit for Kio)

1 pound (80%) ground beef

One sheet puff pastry (from one 14-ounce package Dufour or one 17.3-ounce package Pepperidge Farm)

1 pound frozen chopped spinach

步骤

1. Thaw 'n' stuff

Put one package frozen package puff pastry in the fridge to defrost overnight, or leave on the counter until just thawed, 1-3 hours, depending on the temp of your kitchen. Keep chilled in the refrigerator until ready to roll. Place one pound frozen spinach on the counter or in the fridge to defrost.

2. Preheat:

Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.

3. Do some prep:

Finely chop the leaves and tender stems of your herbs–you’ll want ½ bunch parsley, ½ bunch cilantro, and ½ bunch dill if you’re using all three or some combination that yields that amount if you’re using fewer..

Thinly slice ½ bunch scallions.

Combine 2 tablespoons caraway seed, 2 tablespoons coriander seed, and 2 tablespoons fennel seed in a mortar and pestle. Coarsely crush. (You can also just leave the seeds whole.)

Drain and squeeze the defrosted spinach as dry as possible.

4. Make the meatloaf mixture:

Whisk 1 egg in a large bowl. Add ¾ cup panko and mix until coated. Grate 4 cloves garlic directly into the bowl. Add 1 pound sweet Italian sausage (removed from casings if in links), 1 pound ground beef, the chopped herbs, the scallions, half the spice mixture, the frozen spinach, 1 tablespoon plus 2 teaspoons salt, and a lot of freshly ground black pepper.

Mix gently with your hands until well-incorporated, doing your best not to overwork the mixture. Crumble 4 ounces feta into the bowl and mix just to distribute through.

5. Time to en croûte:

Dust a work surface lightly with flour and unroll one piece puff pastry. Gently roll just to take out the creases, to about 14” x 14”. Transfer to the prepared sheet tray (it’s easier to build the meatloaf on the tray than try to transfer it later on).

Using your hands, place the meat mixture across the width of the puff pastry, right in the middle, so that it forms a log about 3-inches wide.

Place about 5-7 mini dill pickles down the length of the log and push them down into the center, enclosing them with the meat mixture. Re-form the loaf into a round-ish log (rather than flat).

Brush about ½-inch of the perimeter of the pastry with the either a tablespoon of Dijon mustard, or a tablespoon of Ayoh dijonayo. Bring the two long ends up to meet in the center, pressing together to seal along the top. Crimp with your fingers, a floured fork, or the back of a paring knife. Enclose the meat mixture at both ends, again crimping the pastry closed.

Score air vents (which will also become your guides for making slices) on the bias with a paring knife in 1½-inch increments, down the length of the roll.

Lightly brush the whole log all over with more Dijon or Ayoh Dijonayo.

Sprinkle the exterior with remaining 3 tablespoons seeds, and some flaky salt.

6. Bake:

Transfer to the oven and bake, rotating once halfway through, until golden brown all over and the interior of the meatloaf registers about 125 F on an instant-read thermometer, about 35-45 minutes.

Cut into slices and serve with a super bright mustardy green salad!