Jul 14 2026
Restaurants›The Lexington›Meatloaf Wellington Recipe

Meatloaf Wellington Recipe

Inspired by The Lexington
Time2h
Serves6

Baby Arugula, Mushroom Cognac Cream Sauce

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Ingredients

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Meatloaf

Mushroom Cognac Cream Sauce

Salad

Method

Meatloaf Preparation

  1. 1

    Preheat Oven

    Preheat the oven to 375°F (190°C).

  2. 2

    Mix Ingredients

    In a large bowl, combine the ground beef, breadcrumbs, eggs, chopped onion, minced garlic, dried thyme, salt, black pepper, and Worcestershire sauce. Mix well until all ingredients are evenly incorporated.

  3. 3

    Shape Meatloaf

    Transfer the meat mixture to a baking sheet and shape it into a loaf. Make sure it’s compact to prevent it from falling apart during baking.

  4. 4

    Bake Meatloaf

    Bake the meatloaf in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 160°F (70°C).

Puff Pastry Assembly

  1. 5

    Prepare Puff Pastry

    While the meatloaf is baking, roll out the puff pastry sheets on a lightly floured surface. Make sure they are large enough to wrap around the meatloaf.

  2. 6

    Wrap Meatloaf

    Once the meatloaf is fully cooked, allow it to cool slightly for easier handling. Place it in the center of the puff pastry sheets and fold the pastry over the meatloaf, sealing the edges well.

  3. 7

    Bake Puff Pastry

    Return the wrapped meatloaf to the oven and bake for an additional 20-25 minutes, or until the pastry is golden brown.

Mushroom Cognac Cream Sauce Preparation

  1. 8

    Sauté Mushrooms and Shallots

    In a saucepan, melt the butter over medium heat. Add the sliced mushrooms and minced shallots, cooking until softened and lightly browned, about 5-7 minutes.

  2. 9

    Add Cognac

    Carefully add the cognac to the pan and allow it to cook off for about 2 minutes, stirring frequently.

  3. 10

    Add Cream

    Pour in the heavy cream and bring to a simmer. Cook for an additional 5 minutes, stirring occasionally until the sauce thickens. Season with salt and black pepper to taste.

Salad Preparation

  1. 11

    Prepare Arugula

    In a large bowl, combine the baby arugula with olive oil, lemon juice, salt, and black pepper. Toss gently to coat.

Serving

  1. 12

    Plate and Serve

    Slice the Meatloaf Wellington and serve it hot, drizzled with the mushroom cognac cream sauce and a side of arugula salad.

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