While everyone was making meatloaf last week, I was getting inspired. I'm not sure who it was that did the puff pastry wrapped meatloaf 'Wellington', but thank you for the inspiration!!! We had company last night so I did two different ones....
Started with a sofrito of red and green bell peppers, onion and garlic
When that was cool, added it to 3lbs ground chuck, 1lb ground pork, breadcrumbs, a couple eggs
One to be wrapped in a bacon weave, the other will partially cook naked and then get the puff pastry treatment to finish
All done....cooked indirect at 300 with cherry and pecan wood for smoke until 140ish internal and then bumped up to 400 to finish once wrapped in pastry...about 2 hours total.
Plated with roasted garlic mashed potatoes, green beans and a salad.