Meatloaf Wellington

• 1 pkg frozen puff pastry
• 1 ½ lb ground beef
• 1 c low-fat milk
• ¾ c diced onion
• ¾ c Italian bread crumbs
• ⅓ c grated parmesan cheese
• 2 lg eggs, divided
• 1 tbsp unsalted butter
• 4 oz sliced button mushrooms
• 1 tsp kosher salt
• ½ tsp freshly ground pepper
• ½ c heavy cream
• 2 sprigs fresh thyme

Preheat oven to 425˚F. Line a sheet pan with parchment paper or aluminum foil.

Remove pastry from freezer and let thaw at room temperature while making meat mixture.

In a large mixing bowl, add ground beef, milk, onion, bread crumbs, cheese and 1 egg and mix until incorporated. Divide the meatloaf mixture in half, then using your hands shape four equal portions from each half (8 total portions). Shape each into a loaf, about 2-3-inches long and set aside.

Crack one egg into a small bowl and beat together with 1 tbsp of water, set aside.

Working with one sheet at a time, roll the pastry out to 14x20-inches. Slice into 4 equal rectangles and place a meatloaf portion into the center of each rectangle. Brush edges of pastry with egg wash. Fold the pastry up over the ends then fold the remaining sides over the meatloaf to cover. Crimp the edges to seal and brush with egg wash. Place the wrapped meatloaf seam side down on sheet pan. Repeat with remaining puff pastry and meat to make 8 meatloaf servings.

Brush the tops with egg wash and bake for 15-20 minutes or until the puffed pastry is golden brown and internal temperature reaches 165˚F.

Meanwhile, heat butter in a medium sized skillet over medium high heat. Add the mushrooms and season with salt and pepper. Sauté until the mushrooms release their liquid and begin to color, about 7 minutes. Stir in thyme and heavy cream. Reduce heat to medium and simmer 3-4 minutes, or until sauce is reduced slightly.

To serve, spoon the mushroom sauce into the middle of the plate and top with a golden brown meatloaf wellington. Pour additional sauce on the plate around the wellington and garnish with additional picked thyme.