Meatloaf in puff pastry shell

So BF wanted something “normal”. His codeword for I “want something I can eat a lot of because I am hungry and I want to eat till my belly burst”. When he is in this mood he wants things such as stew, ragu’ or meat braised with cabbage. I am not a big fan of such dinners, they are usually just a mash of flavors with nothing really standing out. So I started looking around for inspiration and on an Italian website I found someone suggesting to make meatloaf in a puff party shell and so I did. I put together a meatloaf and baked it in a puff pastry shell. Almost a dish for guests!

Meatloaf in puff pastry shell

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 4 Servings


  • 1 and 1/2 lbs. ground beef
  • 5 oz. diced beef
  • puff pastry
  • 2 eggs
  • parsley
  • 2-3 spoons panko bread crumbs
  • 8-10 slices of pancetta
  • milk
  • salt
  • pepper
  • paprika


  1. I started out by mixing the ground beef with all the other ingredients: eggs, panko bread crumbs, diced beef, parsley, salt, pepper, paprika and I also threw in some boiled potatoes I had left over from a previous dinner. Once everything was mixed up evenly, I rolled out the puff pastry to a thin layer. I arranged 4 slices of pancetta (you might need a 1 or 2 more depending how big they are) on the puff pastry and then my beef over it and then 4 more slices of pancetta. Theoretically you could use bacon, but I am afraid it would be too fatty and might melt the pastry. I then wrapped the meatloaf with the rest of the puff pastry. I placed the meatloaf on an oven dish and put some milk on the pastry so that it would turn out nice and glossy. I cooked the meatloaf in the oven at 380F for about 40 minutes.
  2. I served it with some sauerkraut and some red cabbage from Aldi Deutsche kitchen. And BF complained he is going to turn fat....

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One Response to Meatloaf in puff pastry shell

  1. Manu says:

    Buono! I love polpettone! I've never had it in puff pastry, sounds quite interesting and looks delicious!!! :-)))

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