I have been wanting to try out making Beef Wellington for a while now because it's a traditional dish I'd like to know how to make, but I don't like steak or filet, unless it's in a stew and is fork tender. I was planning on making turkey meatloaf tonight, but as I was rummaging through my fridge to find some veggies to put in it, I found a pizza dough ball and mushrooms, and thought I could make a cross between beef wellington and turkey meatloaf.
The basis for a beef wellington is beef topped with a mushroom pate, then wrapped in puff pastry. I kept the same elements, but combined it with a Thanksgiving-ish turkey meatloaf, and made it a bit healthier!
Turkey Meatloaf Wellington
1 12 oz. package of buttom mushrooms, chopped
2 carrots, peeled and shredded
1 yellow onion, minced
2 garlic cloves, minced
Salt and Pepper
1/2 tsp. dried Italian herb mix
1 lb. 99% fat free ground turkey breast
1 tbsp. Worchestershire Sauce
1/4 c. dried cranberries
1 egg white
1 pizza dough ball, rolled into a triangle
Milk for basting
1/4 c. pepitas
In a small sautee pan over medium heat, sweat out onion, garlic, mushroom, and carrots for 10 minutes. Season with salt and pepper. Turn heat off, add in herbs, cranberries, and Worchestershire sauce. Cool for 5 minutes.
In a large bowl, gently mix turkey, egg white, and veggies until just combined. Set aside.
Place pizza dough on a baking sheet, mound the turkey mixture in the middle and create a log. Wrap dough around, seal edges and trim excess. If desired, use a cookie cutter to create toppers (like my turkey).
Using a pastry brush, baste with milk, then sprinkle with pepitas.
Bake at 350 for 45 minutes, or until golden brown and meatloaf is cooked through - this will depend on how thick your meatloaf is, times may be slightly different.
Serve right away, or bottom layer may get soggy as the meatloaf is very moist.