Meatloaf in puff pastry with homemade puff pastry with ham and pistachio, an even more indulgent take on the classic oven-baked meatloaf with potatoes.
Puff pastry-wrapped meatloaves are a staple at my home for parties and Sunday lunches; I make them in a thousand versions and they are all delicious, like the Meatloaf in Puff Pastry with Speck and Pistachio or the Puff Pastry Meatloaf Parmigiana-style. In this recipe I’ll show you how to make one with cooked ham, Philadelphia-style cream cheese and pistachio, super tender, with a golden, crispy crust and a delightful aroma. A perfect dish to enjoy with family or friends (when we can gather again) and ideal for bringing flavor and joy to the table!
But let’s go to the kitchen — I’ll tell you how to make a very tasty and original meatloaf in pastry, and before you rush to the kitchen, remember that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
Take a look:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 320.06 (Kcal)
- Carbohydrates 15.02 (g) of which sugars 1.71 (g)
- Proteins 13.86 (g)
- Fat 22.67 (g) of which saturated 5.73 (g)of which unsaturated 13.63 (g)
- Fibers 1.25 (g)
- Sodium 411.41 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make the meatloaf in puff pastry with ham and pistachio
- 2 rolls puff pastry
- 0.66 lb ground beef (not too lean)
- 3.5 oz stale bread (about a couple of days old, cut into pieces)
- to taste milk
- 1/2 cup grated cheese (Parmesan-style)
- 2 eggs
- to taste salt
- 1/2 cup cream cheese (spreadable (Philadelphia-style))
- 4.2 oz cooked ham
- 3 oz pistachio crumbs (or ground, for the pistachio paste)
- 2 tbsp sunflower oil (for making the pistachio paste)
- 4 oz cheese (sliced, like provola or fontina)
- to taste breadcrumbs
- to taste egg (beaten for finishing)
- to taste sesame seeds (or seeds of your choice)
Tools
- Oven
- Baking pan
- Brush
- Bowl
- Blender
Meatloaf in puff pastry with ham and pistachio…
In a large bowl gather the stale bread cut into pieces, pour over the milk and wait until it is fully absorbed; then crumble it well with your hand.
Add the grated cheese, the ground meat, a pinch of salt (very little is enough) and the eggs; work the mixture until you obtain a firm and completely uniform mixture.
Unroll the puff pastry. Now you need a larger sheet: slightly overlap a long side of one sheet with the long side of another, press with your fingers to make them adhere and then trim about half of one of the long sides. Essentially you should obtain one sheet one and a half times the original size. Spread the ground meat over it, leaving the edges free for about 2 cm (about 3/4 inch).
Blend the pistachio crumbs with a little oil until you obtain an almost creamy pesto.
Spread the cream cheese over the meat mixture.
Generously spread the pistachio “pesto” and cover with the slices of cheese and then with the slices of ham. Finish with a little more pistachio pesto.
Roll the meatloaf using the parchment paper to help you and position it so that the seam faces down.
Seal the roll at the ends by closing the pastry and shape the cylinder with your hands.
Use the leftover pastry to make the final decoration by cutting it into strips and creating a braid on the surface of the meatloaf.
Brush with beaten egg and sprinkle with seeds (if you have them). Bake at 356°F (180°C) for 45 minutes; as soon as you notice a little liquid coming from the bottom of the meatloaf, it will be ready.
Let it cool for 20 minutes before slicing and serving.
The puff pastry meatloaf keeps in the fridge for 2 days, covered with plastic wrap, and should be reheated before eating.
The cover photo refers to the same recipe but made at two different times. That’s why the cover photo does not show the pastry braid that is described in the instructions. You can omit it or make it, but I’m sure that with the braid the pistachio puff pastry meatloaf will be even more attractive and show-stopping.
