Chef Chris Scott's Meatloaf Wellington
Get the recipe for an elevated take on the hearty, classic American comfort food.
On the latest episode of Epicurious' 4 Levels series, Chef Chris prepares meatloaf with beef chuck, lamb saddle, pork shoulder, a slab of smoked bacon, mushroom duxelles and boiled quail eggs, presented as a terrine in pie crust.
Follow Chef Chris' recipe below for a crispy, flaky, juicy wellington, and get his pro trick for preventing the dough from cracking or collapsing in the video.
Yields 6 servings
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 sticks very cold cubed butter
- 6 tablespoons ice water
- 2 tablespoons cold vodka
- Egg wash, for assembly
- Add flour, salt and sugar to a food processor. Pulse for 2 seconds until combined.
- Add butter to the processor and pulse for 10-15 seconds until a dough/paste is formed. Add the liquid, pulse 5 seconds more.
- Remove dough from the food processor and lay onto a piece of plastic wrap. Flatten the dough into a loose disk. Wrap with plastic wrap and refrigerate for 30 minutes.
- 1/2 pound beef chuck
- 1/2 pound pork shoulder
- 1/2 pound lamb saddle
- 1/2 pound slab bacon, smoked
- 1/2 cup minced white onion
- 1/4 cup minced celery
- 1/4 cup minced carrot
- 3 cloves garlic, minced
- 4 cups toasted brioche or sourdough crumbs
- 1/4 cup whole milk
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire
- 2 teaspoons dry mustard powder
- 4 whole large eggs, beaten
- Salt and pepper, to taste
- 8 hard boiled quail eggs, peeled and left whole
- Using a chilled meat grinder, grind the lamb, bacon, pork and beef into a chilled stainless-steel bowl. Set aside in the refrigerator.
- In a saute pan, over medium heat, cook the onion, celery, carrot, and garlic until translucent with no color on the vegetables. You can use a little butter or oil in the pan. Let this cool to room temperature, then add to the ground meats.
- Add the remaining ingredients, except for the hard-boiled quail eggs, and mix thoroughly.
- Turn out the farce onto a piece of parchment paper. Flatten the meat farce onto the parchment. Top with the mushroom duxelle (recipe follows) and line the hard-boiled quail eggs down the center of the meat. Taking one side of the parchment, roll up the meat farce like a roulade. This way the meat, boiled eggs and duxelle don't leave air pockets when cooking. Set this aside in the refrigerator.
- 1 pound button mushrooms
- 2 whole shallots, minced
- 1/2 cup red wine
- 3 tablespoons fresh thyme, chopped
- 3 tablespoons parsley, chopped
- Salt and pepper, to taste
- Using a saute pan over medium-high heat, add the butter.
- When melted and bubbly, add the mushroom and the shallots. Cook until dry, then deglaze with the wine.
- Cook this out by 2/3. Add the fresh herbs, season, and set aside to cool.
Juniper Berry Demi-Glace
- 1 tablespoon butter
- 1/4 cup shallot, minced
- 1/4 cup flour
- 2 1/2 cups beef stock
- 1 bay leaf
- 1 bunch fresh thyme
- 8 juniper berries, minced
- 2-3 spruce tips
- In a saucepan over medium heat add the butter and the shallots. Cook until the shallots are translucent. Add the flour and whisk until slightly brown.
- Add the beef stock and whisk until the flour is dissolved. Add the aromatics and reduce heat. Cook until slightly thickened, uncovered at a simmer.
- Once the consistency is correct, strain through a fine mesh strainer. Keep warm.
- Remove the pie dough from the refrigerator (for about 15 minutes before you begin to roll).
- On a floured surface, roll out the dough to 1/4-inch thickness, lay this into the terrine and make sure it's in there snugly. You can use a piece of “scrap dough” to push it into the corners and sides. Leave about 1/2 inch of overhang dough to attach the top piece.
- Place the meat farce into the terrine. Press down to make sure it's in snugly.
- Cut a piece of dough to fit the top of the terrine and cover the top. Use the overhang to attach, then cut away any excess. Brush the top with egg wash, mark the top with any designs you’d like, using the tip of a paring knife. Make a small air vent hole using a pastry tip and leave the tip in the terrine when baking.
- Place the terrine in a preheated 375 F oven and bake for 1 hour and 30 minutes until internal temperature reaches 160 F.
- Remove from the oven and let rest for 10 minutes before releasing it from the terrine. Then slice with a serrated knife.
- Serve with the juniper berry demi-glace.
Study professional meat cookery in Culinary Arts at ICE.