Only one loaf, but everyone wants two – this meatloaf in puff pastry is a real hit!

That sounds like a fantastic idea! Here is a highly requested recipe for Meatloaf Baked in Puff Pastry (often called “Mushroom Wellington” or just a savory puff pastry loaf), guaranteed to satisfy everyone.

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🥩 Meatloaf Baked in Puff Pastry (Savory Wellington)

This recipe combines a moist, flavorful meatloaf with sautéed mushrooms and herbs, all wrapped in a flaky, golden puff pastry crust.

📋 Ingredients

Quantity	Ingredient	Notes
For the Meatloaf
1.5 lbs (680g)	Ground Beef/Pork Mix	Or just ground beef
1 small	Onion	Finely diced
1 clove	Garlic	Minced
1/2 cup	Breadcrumbs	Panko or standard
1 large	Egg	Lightly beaten
2 Tbsp	Ketchup or Tomato Paste	Adds moisture and flavor
1 Tbsp	Mustard	Dijon or yellow
1 tsp	Dried Thyme	Or 1 Tbsp fresh, chopped
Salt and Pepper	To Taste
For the Filling & Pastry
1 sheet	Puff Pastry	Thawed according to package instructions
8 oz (225g)	Mushrooms	Sliced (Cremini or button mushrooms)
1 Tbsp	Olive Oil
1 Tbsp	Fresh Parsley	Chopped
1	Egg	For egg wash (beaten with 1 tsp water)

🔪 Instructions

1. Prepare the Mushroom Filling

1. Heat olive oil in a skillet over medium-high heat. Add the sliced mushrooms and sauté until they release their liquid and become nicely browned (about 5–7 minutes).
2. Stir in the fresh parsley, salt, and pepper. Remove from heat and let cool slightly.

2. Make the Meatloaf Mixture

1. In a large bowl, combine the ground meat, diced onion, minced garlic, breadcrumbs, egg, ketchup/tomato paste, mustard, thyme, salt, and pepper.
2. Mix gently with your hands until just combined. Do not overmix, as this makes the meatloaf tough.

3. Assemble the Loaf

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Unroll the thawed puff pastry sheet onto a lightly floured surface.
3. Shape the meatloaf mixture into a rectangular log approximately the length of the pastry sheet, and place it in the center of the pastry.
4. Spread the cooled mushroom mixture evenly over the top and sides of the meatloaf.

4. Wrap and Seal

1. Cut diagonal slits (about 1 inch apart) into the pastry dough along the two long sides of the meatloaf (leaving the center strip intact).
2. Fold the ends of the pastry up over the meatloaf.
3. Starting at one end, tightly fold the strips over the loaf in an alternating, crisscross pattern (like a braid) until the meatloaf is completely sealed.
4. Brush the entire surface of the pastry with the prepared egg wash.

5. Bake

1. Carefully transfer the wrapped loaf to the prepared baking sheet.
2. Bake for 45–55 minutes, or until the puff pastry is deep golden brown and the internal temperature of the meatloaf reaches $160^\circ\text{F}$ ($71^\circ\text{C}$).
3. If the pastry starts browning too quickly, cover it loosely with aluminum foil.

6. Rest and Serve

1. Remove from the oven and let the meatloaf rest on the baking sheet for 10–15 minutes before slicing. This allows the juices to redistribute, keeping the loaf moist.

Enjoy your highly-coveted, crowd-pleasing meatloaf!

Would you like a suggestion for a simple side dish (like a vegetable or potato) that pairs well with this rich pastry dish?