Newfangled Meat Loaf

My family loves meatloaf, but my husband and I can never agree on how you make it. Each of our families has a different way, we both think ours is better, so we take turns.

When I found this recipe it was completely different than either way, so I had to try it. It is a combination of meatloaf and a form of beef Wellington. The picture of it also looked delicious. I have made it twice now and have gotten great reviews. My dad rated it out of a 1 to 10 scale as a 10.5. My husband asked for me to make it again.  My sons thought the “crust” was cool looking, even though they picked it off and at the meatloaf inside.

Newfangled Meat Loaf

Adapted from Great American Home Baking cookbook
30 minute or so prep time
1 hour 10 minute or so baking time
Makes 8 servings



6 sheets Phyllo pastry, thawed if frozen (At my grocery store they spell it Fillo pastry)
1/4 c. melted butter
2 T dry cracker crumbs  (The original recipe calls for bread crumbs, by my side of the family makes meatloaf with cracker crumbs)


(This filling is able to be made ahead of time and frozen. I made a double batch the first time and froze half. I didn’t notice a difference between the first and second time I made it)
3 chives diced
1/2 red or green pepper (I used green)
1/2 c. cracker crumbs (again I changed it from bread crumbs)
1/2 c shredded Swiss cheese
1/4 c milk
2  large eggs
3/4 t. salt
1/2 t. mixed herbs ( I had an Italian blend that I used)
1/4 t. black pepper
1 lb ground beef


  1. To prepare filling, mix chives, bell pepper, crumbs (cracker or bread), cheese, milk, eggs, salt, herbs, and black pepper. Stir in beef.
  2. Preheat oven to 375 degrees F. Line baking sheet with aluminum foil.
  3. Unfold phyllo sheets so that they lie flat.  Place 1 sheet on waxed paper. If it should tear, don’t worry. Just lay the pieces together. Brush with some melted butter.  The butter will help seal any torn pices together. Sprinke with some crumbs. Keep remaining sheets covered with plastic wrap and a damp cloth to prevent them from drying out (This is very important, because they tear easily when dry.)
  4. Repeat with remaining phyllo sheets, some melted butter, and remaining crumbs.
  5. Spread filling longwise  down 1 side of the pastry to within 1 inch of the edge. Use wax paper as an aid to roll up the phyllo around the filling. Brush ends with butter and fold ends under.
  6. Place in baking pan seam-side down. Brush with remaining butter.
  7. Back until golden and juices run clear, about 1 hour and 10 minutes. I also check it with a meat thermometer to ensure that the beef in the middle is heated to 160 degrees.
Cool slightly and serve
Helful Hints:
1. Using phyllo dough takes gentleness. I do not recommend having little “helpers” around during that step. The first time I did and was very stressed by the time I got it in the oven. The second time, my husband occupied the boys, and it was a lot easier and quicker.
2. Make sure the phyllo dough is completely defrosted, or it will be difficult to work with and tear easily.

One response

  1. i use my own meatloaf recipe when i make this.
    i lay my meatloaf centred in the pastry and i cut the pastry from the outer edge to the edge of the meatloaf into ribbons. then i braid them over the top of the meatloaf making a very pretty ‘package’. when serving i place it on a platter surrounded by new baby potatoes that i have boiled til tender, cut in half, scooped out the potato mashed them and then put back into the potato shell. topped with a small dollop of sour cream.
    there are never any leftovers!

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