Meatloaf in puff pastry
8 servings
80 minutes
Meatloaf in puff pastry is a refined dish of European cuisine that combines the tenderness of turkey mince with crispy dough. Its roots trace back to the traditions of home baking, where meat was baked in dough to preserve juiciness and rich flavor. The filling of vegetables including carrots, onions, celery, and zucchini adds lightness and a rich aroma to the loaf, while spices enhance its taste with subtle spicy notes. The golden crust of the puff pastry makes the loaf not only appetizing but also perfect for a festive table. The dish pairs wonderfully with light sauces, fresh salads, and a glass of red wine. It is suitable for both a formal dinner and a cozy family gathering, leaving unforgettable impressions with its harmonious flavor.
1
Preheat the oven to 180 degrees. Peel and chop all vegetables into equal small cubes. Mince the garlic. Pour 2 tablespoons of olive oil into a large skillet, heat it over medium heat, add all the vegetables except zucchini, and sauté for about 5 minutes, then add zucchini and garlic, cooking for a couple more minutes. Season with salt and pepper and let cool.
- Carrot: 1 piece
- Onion: 1 piece
- Celery: 2 stems
- Potato: 1 piece
- Zucchini: 1 piece
- Garlic: 2 g
- Ground black pepper: to taste
- Salt: to taste
2
Beat the eggs with a fork, season the minced meat with salt and pepper, add 1 egg and cooled vegetables to the minced meat and mix well.
- Chicken egg: 2 pieces
- Ground turkey: 700 g
- Ground black pepper: to taste
- Salt: to taste
3
Roll out the puff pastry into a rectangular sheet about 3-5 mm thick. Along the long edge, place the filling and shape it into a long, even sausage. Brush the edges of the pastry with beaten egg. Roll it up, pinch the edges well, and tuck them down. Place the roll seam side down on a greased baking sheet. Bake in a preheated oven for 45 minutes, then brush the roll with beaten egg and return to the oven for another 15 minutes.
- Yeast-free puff pastry: 250 g
- Chicken egg: 2 pieces