Meatloaf Wellington: the Easy Recipe for a Delicious Appetizer of Meatlof in Puff Pastry

Total time: 10 min prep/30 min cool/ 25 min bake
Difficulty: Low
Serves: 4-6
By Cookist

Looking for a crowd-pleasing appetizer that's both impressive and easy to prepare? Look no further than these puff pastry meatloaf bites! This recipe takes the classic comfort food of meatloaf and transforms it into an elegant and fun finger food, perfect for any gathering. The recipe features a savory meatloaf filling wrapped in a flaky, golden puff pastry crust. Once baked, the result is an amazing combination of textures. It requires minimal prep and can be assembled in advance, making it a lifesaver for busy hosts. These appetizers are incredibly versatile. Customize them with different cheeses, herbs, or even vegetables to suit your taste. They're perfect for game days, potlucks, holiday parties, or simply as a fun and delicious weeknight treat.

What Is Meatloaf in Puff Pastry

Meatloaf in Puff Pastry is most likely a recent invention, combining a classic meatloaf recipe with the versatility of puff pastry. Meatloaf can be traced back to ancient Roman recipes for minced meat formed into loaves. It gained popularity in Europe and America as a way to use up leftover scraps of meat. Puff Pastry is believed to have arrived in Europe during the Medieval period. Its popularity grew due to its impressive rise and flaky texture. While not exactly meatloaf in puff pastry, some cultures have similar dishes.  For example, Argentinian "pastel de carne" is a savory turnover filled with ground meat, vegetables, and spices. While a specific origin story might be elusive, meatloaf in puff pastry is a delicious example of culinary creativity, combining two classic dishes into a crowd-pleasing appetizer.


  • You can substitute the salami with other chopped cooked meats like pepperoni, ham, cooked bacon, or Italian sausage. You can also use ground chicken or turkey instead of ground beef.
  • If you can’t find puff pastry in store, you can make your own, or use crescent roll dough. A shortcrust pastry will also work but will turn out more crumbly.
  • The puff pastry should be completely thawed so it’s pliable enough to roll out but still cold. The best is to leave it to thaw overnight in the fridge instead of leaving it on the kitchen counter at room temperature.  If the pastry is too warm, it won’t puff enough. If you live in a warm climate, you can refrigerate the assembled pastries for half an hour before baking.
  • Brushing the puff pastry with egg wash before baking creates a beautiful golden brown color and flaky crust.
  • After assembling the meatloaf in puff pastry, place it in the refrigerator for 30 minutes before baking. This allows the pastry to firm up and prevents it from getting soggy.
  • Cut a few small vents in the top of the puff pastry before baking. This allows steam to escape and prevents the pastry from becoming soggy.

Can I Use A Different Type Of Ground Meat?

Yes! While the recipe might call for beef, you can use ground turkey, pork, chicken, or even a combination for a lighter option.

What If I Don't Have Puff Pastry?

You can use phyllo dough as a substitute, although it might be slightly trickier to work with. Pre-made crescent rolls could also work in a pinch, but they won't puff up as much.

How Do I Know When The Meatloaf Is Cooked Through?

The best way is to use a meat thermometer. The internal temperature of the meatloaf should reach 165°F (74°C) for safety.

Can I Prep This Dish Ahead Of Time?

Absolutely! You can assemble the meatloaf and wrap it in puff pastry, then store it in the refrigerator for up to 24 hours before baking. Just let it come to room temperature for a bit before baking.

The Puff Pastry Is Browning Too Quickly, What Do I Do?

If the pastry is browning too fast, place a piece of foil on the top for the remaining baking time.

More Meatloaf Recipes You Might Love

Easy Classic Meatloaf

Stuffed Meatloaf

Egg-Stuffed Meatloaf

Bacon Wrapped Meatloaf

How to Store Meatloaf in Puff Pastry

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


minced meat
500g (1/2 lb.)
salami, chopped
40g (1.5 oz)
onion, diced
Sweet paprika
40g (1/4 cup)
1 roll of puff pastry
black sesame seeds

How To Make Meatloaf in Puff Pastry

Preheat the oven to 180°C (360°F). Line a baking tray with parchment paper. In a large bowl, combine the ground meat, chopped salami, onion, parsley, salt, paprika, nutmeg, ginger, pepper, breadcrumbs, and egg.

Mix well until everything is evenly incorporated.

Shape the meat mixture into a small loaf using plastic wrap. Refrigerate for 30 minutes.

Unfold the puff pastry sheet on a lightly floured surface.

Place the meatloaf on one end of the puff pastry and brush the one side with egg yolk.

Roll up the pastry, enclosing the meatloaf completely. Pinch the edges of the pastry to seal.

Using a sharp knife, cut off both ends to seal the loaf.

Brush the top of the loaf with egg.

Score the top of the pastry roll at even intervals, creating a diamond pattern.

Sprinkle the top of the pastry with grated Parmesan cheese and black sesame seeds.

Cut the pastry roll at even intervals, creating bite-sized portions (about ½ inch each).

Transfer them to the baking tray covered with parchment paper.

Bake for 20-25 minutes, or until the pastry is golden brown and the meat is cooked through (internal temperature should reach 165°F/74°C).

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