Meatloaf Wrapped in Puff Pastry

Ingredients

• 1 stale roll
• 1 onion
• 2 Garlic cloves
• 100 g mushrooms
• 1 tbsp Olive Oil
• 750 g ground beef (beef)
• 1 egg
• Salt
• Pepper
• nutmeg
• 1 tbsp chopped thyme
• 1 tsp lemon zest (unprocessed)
• breadcrumbs (as needed)
• 2 sheets puff pastry (about 275 g each)
• flour (for working)
• 1 egg
• 2 tbsp heavy cream

Instructions

1. 1.

   Soak the roll in a little water. Peel and finely chop the onion and garlic. Clean and dice the mushrooms. Heat the oil in a pan and sauté the onion with the garlic. Add the mushrooms at high heat and cook 3-4 minutes until the released liquid has evaporated. Mix the ground beef with the squeezed-out roll and the onion-mushroom mixture in a bowl. Add an egg and season with salt, pepper, nutmeg, thyme, and lemon zest. Knead into a smooth meat dough. If needed, add another egg or some breadcrumbs.

2. 2.

   Preheat the oven to 180°C fan (350°F). Line a baking tray with parchment paper.

3. 3.

   Roll out one sheet of puff pastry on a floured surface and roll it slightly larger (about 30x50 cm). Shape the meat dough into a log and place it on the pastry. Separate the egg whites from the yolk; brush the pastry edges with egg white. Fold the pastry over the meat to form a log, then shape into a wreath and press the ends together. Roll out the second sheet of pastry and cut into 5-6 cm wide strips. Brush these with a little egg white and lay them on top of the pastry wreath in a pattern. Push the ends under or into the center of the dough. Whisk the yolk with the cream and brush over the wreath. Place on the tray and bake for about 1 hour. If necessary, cover with foil to prevent excessive browning.

4. 4.

   Let it cool slightly after baking and serve garnished with thyme if desired.