Crispy Croissant Meatloaf Wellington

Crispy Croissant Meatloaf Wellington


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This isn’t a recipe for your mom’s meatloaf. Give this kitchen classic a classy twist by covering it in a flakey croissant crust.

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Chicago, IL

Time needed

20 min preparation + 60 min cooking

Serving Size / Yield

6 servings


  • 1 sheet puff pastry (8 x 10-inch, thawed)
  • 1 lb ground beef
  • 1 lb ground turkey
  • 1 white onion, minced
  • 2 eggs
  • 2 tbsp dijon mustard
  • 4 cloves garlic
  • 2 cups crushed unseasoned croutons
  • ½ cup tomato, diced.
  • ⅛ cup egg wash

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Mix ground beef and ground turkey together in a large mixing bowl. Once combined, add your garlic, onions, crushed croutons, and eggs. Mix this until thoroughly combined.
Next, grease a sheet of aluminum foil. Spread ground beef on foil to form a flat rectangle.
Form the content of your large mixing bowl into a loaf-like shake in a baking dish.
Place thawed puff pastry on a lightly floured work surface, roll the dough so that it is large enough to cover your meatloaf. Then, remove meatloaf from your dish and wrap it in puff pastry dough. Be sure to trim off excess dough and and seal edges with water. Brush with beaten egg.
Place meatloaf on a foil-lined baking sheet and bake in at 350 degrees Fahrenheit for half an hour (30 minutes), covered with foil.
After 30 minutes, uncover and bake for an additional half hour or until pastry is golden brown.

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