Meatloaf in puff pastry lid

A different approach to meatloaf or a scrumptious pie? Call it anyway you like but one thing is for certain: once you put it on the table none will be left to tell its story! You can use meatloaf leftovers, however if you make it from the beginning the puff pastry will suck up all the delicious meat juices! 

Ingredients

• 600g minced beef
• 400g minced pork
• 1 teacup of dried bread crumbs
• 2 large onions, grated
• 2 carrots, grated
• 2 eggs
• 2 cloves of garlic, crushed
• 2 tablespoons of parsley, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teacup of grated tomatoes or tomato juice
• salt
• freshly ground pepper
• 2 sheets of ready made puff pastry
• 1 beaten egg to brush the pastry

Method

Mix the two kinds of minced meat and the dried bread crumbs in a bowl. Grate the onion over the minced meat so that its juices infuse it and then add it in. Add the eggs, garlic, parsley, thyme, carrots, tomato, salt and pepper. Mix everything very well until fluffy. Divide the mixture in 2 equal parts and shape each into a loaf. Wrap the loaves separately in greaseproof paper and roast them for 1h at 190ºC. Leave to cool completely. Roll the puff pastry sheets out. Place each loaf on a sheet and carefully roll the pastry over to cover the loaf completely. Brush the seams with the beaten egg mix to seal them and then brush the rest of the pastry. Bake at 220ºC for 35-40 minutes until the pastry rises and turns golden brown. Cut it in slices and serve it garnished with a green salad or serve it cold as a snack.

portions 6

Preparation Time 70 minutes

Baking time 40 minutes

Source: www.argiro.com.gr