Meatloaf Wellington Wraps
Meatloaf Wellington Wraps are a delicious twist on traditional meatloaf, turning a classic comfort dish into something a little more special. Instead of baking one large loaf, the seasoned meat is shaped into individual portions and wrapped in flaky puff pastry, then baked until golden and crisp. The result is juicy, flavorful meat inside and buttery, crisp layers outside in every bite.
These wraps are perfect for family dinners, gatherings, or when you want something hearty that still looks impressive on the table. They’re easy to portion, simple to serve, and satisfying without being complicated. Whether paired with roasted vegetables, potatoes, or a fresh salad, they bring comfort and elegance together in one dish.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour
Serves: 6 wraps
Ingredients
For the Meatloaf Filling
500 g (1 lb) ground beef
½ cup breadcrumbs
1 small onion, very finely chopped
2 cloves garlic, minced
1 large egg
2 tbsp milk
2 tbsp ketchup
1 tsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
½ tsp paprika (optional, for extra flavor)
For Assembly
1 sheet (about 250 g) puff pastry, thawed
1 egg
1 tbsp water
Optional: sesame seeds or chopped parsley for garnish
Instructions
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
In a large bowl, combine ground beef, breadcrumbs, onion, garlic, egg, milk, ketchup, Worcestershire sauce, salt, pepper, thyme, and paprika.
Mix gently with your hands or a spoon just until combined. Do not overmix.
Divide the mixture into 6 equal portions and shape each into a small log.
Lightly flour your surface and roll the puff pastry slightly to even thickness.
Cut pastry into 6 equal rectangles.
Place one meat log in the center of each rectangle.
Fold pastry over the meat, sealing edges tightly. Pinch seams well and place seam-side down on the tray.
Beat egg with 1 tablespoon water and brush evenly over each wrap.
Bake for 35–40 minutes or until pastry is golden brown and the internal temperature reaches 160°F (71°C). Let rest 5 minutes before serving.
Tips
Chop onions very finely so they soften properly while baking.
If worried about raw onion texture, sauté it for 2–3 minutes before mixing.
Keep puff pastry cold for easier handling.
Seal edges firmly to prevent juices from leaking.
Use a sharp knife to score light decorative lines on top.
Let wraps rest before slicing to keep juices inside.
Avoid overfilling or pastry may tear.
Add a thin spread of mustard or barbecue sauce inside for extra flavor.
If pastry browns too quickly, loosely tent with foil.
Use a meat thermometer for perfect doneness.
Variations
Add shredded cheddar or mozzarella inside the meat mixture.
Use ground chicken or turkey instead of beef.
Mix in finely chopped bell peppers for color and sweetness.
Add chili flakes for a spicy version.
Brush pastry with garlic butter after baking.
Add a layer of caramelized onions before wrapping.
Mix fresh parsley into the meat for brightness.
Turn into mini bite-sized rolls for appetizers.
Add cooked crumbled beef bacon for extra richness.
Glaze tops with a thin layer of ketchup before baking for a classic meatloaf finish.
Q&A
1. Can I prepare them ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
2. Can I freeze them?
Yes, freeze unbaked wraps and bake from frozen, adding 10–15 minutes.
3. What if I don’t have Worcestershire sauce?
You can substitute soy sauce or skip it.
4. Can I make them dairy-free?
Yes, skip milk or replace with water or dairy-free milk.
5. Why is my pastry soggy?
The meat mixture may have been too wet. Avoid adding extra liquid.
6. What sides go well with this?
Roasted potatoes, steamed vegetables, or a fresh salad.
7. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
8. How do I reheat?
Bake at 350°F for 10–15 minutes to keep pastry crisp.
9. Can I use homemade pastry?
Yes, if you prefer making it from scratch.
10. Can I use minced mutton instead of beef?
Yes, just ensure proper seasoning and cook until fully done.
Nutrition (Approx. per wrap)
Calories: 400
Protein: 22 g
Carbohydrates: 27 g
Fat: 23 g
Saturated Fat: 9 g
Fiber: 1–2 g
Sugar: 4 g
Conclusion
These Meatloaf Wellington Wraps keep the focus on seasoned, juicy meat and crisp, flaky pastry. They’re simple, satisfying, and easy to customize based on what you have at home. Whether served for dinner or packed for lunch, they offer a comforting, handheld twist on classic meatloaf that everyone can enjoy.