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Ground Beef Wellington |
| This hearty meatloaf recipe has a crust made from biscuit dough and a sauce with variations including mushrooms and asparagus. Ground Beef Wellington makes great leftovers too: simply reheat one-inch slices in the oven or in the toaster oven--or even on a grill! Microwave reheating is not highly recommended because your crisp crust will become soggy . . . |  |
Filling: 2/3 cup evaporated skim milk 1 ½ lbs extra-lean ground beef ½ cup fine bread crumbs or cracker crumbs 1 egg ½ cup minced onion 1 tbls Dijon mustard 1 ½ tsp salt 1 tsp pepper |
Crust: 1 ¾ cups flour, part whole wheat or wheat germ 1 tsp salt 3 tsp baking powder ½ cup shortening ½ cup evaporated milk ¼ cup ice water a little coarse salt as garnish |
OR: Use 3 cups of biscuit mix with ½ cup of milk plus ¼ cup water for crust. |
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10 oz can cream of asparagus or cream of mushroom soup ¼ cup evaporated milk Whisk asparagus soup with ¼ cup evaporated milk and heat in microwave on high for one minute, then on medium for 2 minutes. |
From one large can of evaporated milk, take 2/3 cup and combine with beef, crumbs, egg, onion, mustard, salt, and pepper for filling. Mix lightly but thoroughly, then place on waxed paper. Shape the filling into a 9” long log. Blend flour, baking powder, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add ½ cup evaporated milk and water all at once and stir until ingredients are moistened. Turn out on lightly floured surface and knead 20 times. Roll dough into a 12” square. |
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Place the meat loaf in the center of the crust and wrap the crust around the meat, sealing the bottom and ends with milk. Place seam side down on a baking pan. Lightly score the top of the crust with a sharp knife and sprinkle lightly with coarse salt if desired. Bake in hot preheated oven (425° F) for 10 minutes, then reduce heat to 325° F for 65-70 minutes more. Remove from oven and allow to cool 5 minutes. |
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Slice the beef loaf into 1” portions and top each with ample sauce. These slices may be cooled and wrapped in foil for freezing (without the sauce). When defrosted, they may be reheated in a toaster oven or regular oven to retain crispness in the crust. |
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