Saturday, August 09, 2008

Note: As I have previously mentioned, Blogger has been acting up for me recently. It is not uploading pictures (as opposed to just flat-out refusing!), but some of them are coming out sideways. I have decided to just keep blogging and ask you to turn your heads ninety degrees when the occasion calls for it to properly view the picture!

Anniversary Dinner: Meat Loaf Wellington

This week Mike and I celebrated our third anniversary, and I wanted to make a special dinner to celebrate. Meat Loaf Wellington is one of Mike's favorites - it does have a lot of steps, but if you follow them closely it's not particularly hard, but the result tastes and looks like it's very complicated!!

I decided to try using ground buffalo, which my local Publix recently started carrying. I was using a little less than the recipe calls for, but I mistakenly used the original amount of cheese, so you will later see that it came oozing out a little! Otherwise I was very happy with the buffalo.
With the meatloaf ingredients mixed in. Ground buffalo does have a bit of a different feel to it - it's less "granular" feeling, more....moist, maybe? I think the finished result is also a little more moist than beef.

You put down a piece of aluminum foil (that Reynolds Release nonstick foil stuff works especially well if you have any) and form the meat into a rectangle, then sprinkle the cheese to within one inch of the edges.
This is the tricky part - using the foil, you have to roll up the meat like a jelly roll. If you go slowly it'll be fine, it's very forgiving. I usually have to fix some bare spots after I'm done!
You put the loaf in the oven to cook almost all the way, then pull it out to drape crescent roll dough over it.
This new prodcut from Pillsbury is perfect for a recipe like this - it's crescent roll dough without any seams! I draped it over the meatloaf and tucked over the edges, but next time I will probably trim it to fit with my kitchen scissors.

Twenty minutes later, THIS beauty comes out of the oven! Fair warning: this smells absolutely wonderful while baking, so keep a cattle prod around to drive away any husbands or animals you may have in the house.
I paired the meat loaf with roasted garlic green beans.
The finished product!* This is an excellent treat - the buttery crescent rolls, paired with the cheese and meat.....yum!! A great anniversary meal!!
*Note that the original recipe calls for topping the meat loaf with cheese and parsely, but I don't do this.


Anonymous said...

Meatloaf Wellington is a favorite around here too.

Happy third anniversary. Hope you celebrate about 1000 more!

Nery said...

Wow. That looks awesome!!!