Meatloaf Wellington Wraps: Irresistible Flaky Puff Pastry (50 Minutes)

If you love classic meatloaf and you love buttery puff pastry, these Meatloaf Wellington Wraps are about to become your new go-to. They’re flaky and golden on the outside, juicy and savory inside—perfect as a comfort-food appetizer, an easy dinner, or a party tray that disappears fast.

At OnePanFam, we’re all about simple, family-friendly meals that feel special without being complicated. These handheld Wellington-style wraps deliver that “wow” factor with everyday ingredients and straightforward steps.

Why You’ll Love Meatloaf Wellington Wraps

• Flaky and golden: Puff pastry bakes up crisp and buttery with minimal work.
• Juicy meatloaf center: Classic comfort food flavor in every bite.
• Handheld + party-friendly: Slice into portions for appetizers or serve as dinner with sides.
• Make-ahead friendly: Prep earlier and bake when you’re ready.

Ingredients You’ll Need

These meatloaf wellington wraps use simple pantry staples. Here’s what you’ll need:

• Ground beef (1 lb)
• Breadcrumbs (½ cup)
• Egg (1)
• Milk (¼ cup)
• Onion (1 small, finely chopped)
• Garlic (2 cloves, minced)
• Ketchup (2 tbsp)
• Worcestershire sauce (1 tbsp)
• Dried parsley (1 tsp)
• Salt + black pepper (½ tsp each)
• Puff pastry (1 sheet, thawed)
• Egg wash (1 beaten egg)
• Sesame seeds (optional)

How to Make Meatloaf Wellington Wraps

This is the simplest way to get that Wellington-style look without complicated steps.

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix the meatloaf: In a bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, ketchup, Worcestershire, parsley, salt, and pepper until just combined.
3. Shape the mixture into a compact log shape (don’t over-pack).
4. Wrap: Roll out puff pastry and place the meat log in the center. Wrap pastry around it and seal edges (pinch seam + ends).
5. Egg wash: Brush the top with beaten egg. Sprinkle sesame seeds if you like.
6. Bake for 30–35 minutes until pastry is golden and meat is cooked through.
7. Rest 5 minutes, then slice and serve warm.

Quick doneness tip: Aim for an internal temperature of 160°F in the center of the meatloaf portion (then rest). If you use leaner meat, it may cook a little faster.

Best Dipping Sauces

These are the easiest dips that pair perfectly with meatloaf wellington wraps:

• Garlic aioli (mayo + lemon + garlic powder)
• Spicy ketchup (ketchup + hot sauce + a splash of vinegar)
• BBQ sauce (especially smoky or honey BBQ)
• Brown gravy (classic comfort combo)

Make-Ahead, Storage, and Reheating

Make ahead: Assemble the wrapped log, cover tightly, and refrigerate up to 24 hours. Egg wash right before baking.

Store leftovers: Refrigerate in an airtight container for up to 3 days.

Reheat: For the crispiest pastry, reheat in the oven or air fryer at 350°F until warmed through. (Microwaving works, but the pastry will soften.)

Helpful Tips for Flaky Puff Pastry

• Keep pastry cool: If it gets too soft, chill it for 10 minutes before baking.
• Don’t overmix meatloaf: Mix until just combined to keep it tender.
• Seal well: Pinch seams and place seam-side down to prevent leaks.
• Vent if needed: A tiny slit on top can help steam escape and keep the crust crisp.

Frequently Asked Questions

Can I use ground turkey?

Yes. Use ground turkey or chicken, but add a little extra moisture (an extra tablespoon of milk) and avoid overbaking so it stays juicy.

Can I make mini Wellington wraps?

Absolutely. Divide the meat mixture into smaller logs and cut the puff pastry into strips to wrap each one. They’ll bake faster, so start checking around 18–22 minutes.