Ingredients
MINCED MEAT 500g (1/2 lb.)
SALAMI, CHOPPED 40g (1.5 oz)
ONION, DICED 1
PARSLEY
SALT
SWEET PAPRIKA
NUTMEG
GINGER
PEPPER
BREADCRUMBS 40g (1/4 cup)
EGG 1
1 ROLL OF PUFF PASTRY
PARMESAN
BLACK SESAME SEEDS
How To Make Meatloaf in Puff Pastry
1. 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.
2. Mix well until everything is evenly incorporated.
3. Shape the meat mixture into a small loaf using plastic wrap. Refrigerate for 30 minutes.
4. Unfold the puff pastry sheet on a lightly floured surface.
5. Place the meatloaf on one end of the puff pastry and brush the one side with egg yolk.
6. Roll up the pastry, enclosing the meatloaf completely. Pinch the edges of the pastry to seal.
7. Using a sharp knife, cut off both ends to seal the loaf.
8. Brush the top of the loaf with egg.
9. Score the top of the pastry roll at even intervals, creating a diamond pattern.
10. Sprinkle the top of the pastry with grated Parmesan cheese and black sesame seeds.
11. Cut the pastry roll at even intervals, creating bite-sized portions (about ½ inch each).
12. Transfer them to the baking tray covered with parchment paper.
13. 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).
TIPS:
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.
