3 of a Kind: Meatloaf Wellington
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Creative chefs across the country are marrying the humble meatloaf with the elegant beef Wellington. The result? Meatloaf Wellington. This genius mashup takes a down-home dish and transforms it with an upscale tweak: puff pastry.
Any kind of ground meat works; the layer of duxelles (a mixture of mushrooms and shallots traditionally found in beef Wellington) is optional. One crucial addition, however, is the sauce, which adds an extra layer of flavor. Save the ketchup for your burger.
Saint Lou’s Assembly, Chicago
Executive Chef Jared Wentworth’s love of beef Wellington inspired him to borrow elements of the sophisticated dish to create a luxurious reinterpretation of meatloaf for the restaurant’s meat-and-three menu. The dish includes the same components as a traditional Wellington, but replaces the beef tenderloin with beef meatloaf. The hearty slab comes coated in duxelles, wrapped in a flaky puff pastry and set off with a rich, red wine-laden Bordelaise sauce.
Colorado Mountain Brewery, Colorado Springs, Colorado
The flavors of the Rockies dominate the menu at Colorado Mountain Brewery, where Meatloaf Wellington features ground bison. Stuffed with classic mushroom duxelles at its center, the baked meatloaf is cooled, wrapped in puff pastry and then baked again until golden. Each slice is slicked with an amber ale sauce and served with ginger-glazed carrots and garlic mashed potatoes.
Corridor, San Francisco
Meatloaf Wellington first made an appearance at Corridor’s sister restaurant, Stones Throw, as part of the restaurant’s charitable dinner series. The restaurant hosted different professional athletes each month and created meals based on their favorite childhood foods.
When it was Pro Football Hall of Famer Ronnie Lott’s turn, he remembered his mother’s meatloaf, which she made for special guests. Inspired by this recollection, Meatloaf Wellington was born, and it was a huge hit. When it was time to develop the Corridor menu, the inclusion of the Meatloaf Wellington was a no-brainer. The slabs of pastry-encrusted meat come flanked with braised vegetables and drizzled in truffle jus.
Photography courtesy of Alexander Gouletas, Colorado Mountain Brewery and Corridor