Meatloaf Wellington

Ingredients

• 1 tbsp. extra virgin olive oil
• 1 diced onion
• 16 button mushrooms that have been washed roughly chopped
•  2 cloves minced garlic
• 1 tsp. powdered beef stock
• 1/2 cup beer
• 3 sprigs fresh thyme
• 1/2 tsp. black pepper
• 1/2 tsp. sea salt
• 2 lbs. extra lean ground beef
• 1 tbsp. granulated garlic
• 1 tsp. black pepper
• 1 tbsp. HP or A1 Sauce
• 1 egg
• 1 cup Panko bread crumbs
• 1 box frozen puff pastry, thawed
• 1 egg mixed with 1 tbsp. water (for the egg wash)

For the Gravy

• 1 cup sliced button mushrooms
• 2 tbsp. butter
• 2 tbsp. flour
• 2 cups beef stock

Directions

1. Saute the onion and mushrooms in the extra virgin olive oil over medium high heat until the mushrooms begin to lose their water and you get lots of good golden brown flavour going in the bottom of the pan.
2. Add the minced garlic and powdered beef stock and stir to incorporate.
3. Deglaze the pan beer and stir well getting all the flavour off the bottom of the pan. Add the fresh thyme, black pepper, and sea salt and set aside to cool slightly.
4. Add the granulated garlic, black pepper, HP or A1 Sauce, egg, and panko breadcrumbs to the ground beef. Mix well.
5. Place half the meat mixture into the bottom of a loaf pan sprayed with oil. Flatten it out evenly and cover with the mushroom mixture. Place the remaining ground beef mixture over all, spread evenly and flatten and bake in a 350 oven for 50 minutes.
6. Remove the meatloaf from the oven and let it cool slightly - in the meantime, let the puff pastry warm up a bit on the counter - it should be well thawed - and then roll it into a large rectangle.
7. Place the cooled meatloaf top side down onto the center of the puff pastry and fold like a present. Use the egg wash to seal
8. You can also have fun with it by cutting out shapes and placing them onto the top. Brush the egg wash over all, increase the heat in the oven to 400 and bake on a baking tray for another 25-30 minutes until golden brown.
9. Let rest five minutes while you make your gravy.
10. Saute the mushrooms in a non stick pan that's been treated with cooking spray. Saute until the mushrooms are golden and have begun to release their water.
11. Add the butter and let melt.
12. Add the flour to form a roux and continue to cook and stir for a minute.
13. Add 2 cups of beef stock, bring to the boil, and whisk until thickened. Cut the meatloaf into slices serve drizzled with the mushroom gravy.