Today’s Tasting: Ground Chuck ‘Wellington’ With Fennel…

Ground Chuck ‘Wellington’ With Fennel 


  • 1 Tablespoon Vegetable Oil

  • 1/2 Cup Diced Onion

  • 1/4 Cup Fennel, Chopped

  • 1 Tablespoon Garlic, Minced

  • 1/2 Teaspoon Fennel Seed

  • 1/4 Teaspoon Crushed Red Pepper Flakes

  • 1 Eggs

  • 2 Pounds Ground Chuck

  • 4 Tablespoons Dry Bread Crumbs

  • 1 Tablespoon Dried Parsley

  • 1 Teaspoon Sea Salt

  • 1 (17.5 Ounce) Package Frozen Puff Pastry, Thawed


  1. Preheat oven to 350 degrees F. Lightly grease a baking sheet.

  2. Heat the vegetable oil in a skillet over medium heat. Stir in the onion, fennel, and garlic. Cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. Stir in the fennel seed and red pepper flakes, and cook for 1 minute more. Meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. Add the cooked vegetable mixture, and stir until combined.

  3. Partially thaw the puff pastry sheets and roll out piece thin enough to cover the top, sides and bottom of the meat loaf.

  4. Seal the dough around the meat. Place seam-side-down onto the prepared baking sheet.

  5. Bake in the preheated oven until the pastry has turned golden-brown, and the center of the meat registers 160 degrees F. on a kitchen thermometer, about 45-60 minutes. Slice and serve.

  6. Serve with mash potatoes,  roasted asparagus and  spring salad with vinaigrette.
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