Cheesy puff pastry wrapped meatloaf

By Jason Skrobar
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  • 1 tablespoon olive oil
  • 1/2 onion, minced
  • 2 ribs of celery, diced
  • 1 carrot, diced
  • 2 cloves of garlic, minced
  • 1 cup breadcrumbs
  • 1 tablespoon steak spice mix
  • 2 pounds ground beef
  • 2 eggs, beaten
  • 2 sheets of puff pastry
  • 1 cup mozzarella, cut into 1” cubes
  • 2 tablespoons butter, melted
  • 1 teaspoon each black and white sesame seeds

Spicy and tangy BBQ sauce:

  • 1/2 cup ketchup
  • 1/4 cup tomato paste
  • 1/4 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon dark molasses
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1 teaspoon steak spice mix
  • 1 teaspoon dry mustard powder
  • 1 teaspoon kosher salt
  • 2-3 dashes of liquid smoke


  1. Pre-heat oven to 350° and line a baking sheet with parchment paper.
  2. To make the meatloaf, begin by adding olive oil to a pan over medium high heat. Add onions, celery and carrots. Sauté for five minutes and then add the garlic. Continue to sauté until everything has softened and started to take on a bit colour about five more minutes. Remove the pan from the heat and let cool slightly.
  3. In a large mixing bowl combine breadcrumbs, steak mix, beef, eggs and sautéed vegetables. Mix well.
  4. On a lightly floured work surface roll out two sheets of puff pastry to make an approximately 15” - 16” square.
  5. Place half the meat mixture in the middle of the rolled out pastry. Distribute the mozzarella evenly over the meat mixture and place the remaining meat over top to form a log. Brush the whole thing with the Spicy & Tangy BBQ sauce (recipe to follow).
  6. Slice slits in the pastry on either side 2” - 3” apart. Cross each piece of pastry over each other to create a cross hatch pattern.
  7. Brush the melted butter over the whole pastry and carefully transfer to the prepared baking sheet. Sprinkle with sesame seeds. 
  8. Bake in the oven for 50 minutes. Serve with Spicy & Tangy BBQ Sauce and enjoy!

Spicy & tangy BBQ sauce:

  1. Place all ingredients in a medium sized pot over medium heat. Whisk well and bring to a simmer. Let simmer for about ten minutes. Remove from heat and let cool.

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