Meatloaf Wellington

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It’s kind of become a ritual to eat dinner with Pokey & Earl and the kiddo’s at some point throughout the week, along with Sunday Night Dinner. So one night Earl came up with what she called Meatloaf Wellington. Holy YUM! Go out, get the stuff and make this… like NOW 🙂

1 can (4 ounces) mushrooms, drained, rinsed and finely chopped (or use 1 cup chopped fresh mushrooms)
1/2 onion, diced
1 tablespoon butter
Pastry dough
4 slices leftover, cold meatloaf (use your favorite Meatloaf recipe)
1 cup mashed potatoes

Preheat oven to 375 degrees. Spray a baking dish or sheet with non-stick cooking spray.

Finely chopped fresh mushrooms (if using canned drain and rinse mushrooms then finely chop), diced onions; saute in butter over medium heat for 5 minutes. Season with a pinch of salt and ground black pepper.

Unroll pastry dough and cut into quarters.

Place one slice meatloaf in center of each piece of dough.

Divide mashed potatoes evenly over each slice of meatloaf.

Divide mushroom/onion mixture evenly over mashed potatoes.

Stretch dough to fit up and over filling, sealing top well.

Brush with egg wash (1 egg beaten with 1 tablespoon water), if desired. (Gives a better finished looking product)

Bake for 25 minutes or until golden brown.