Redneck Beef Wellington?

A good friend of mine is always posting those shared food pages or recipes on my Facebook page. (Don’t stop Linda, love the ideas!) Some of it looks great but I am just too lazy to give most of it a try. Some though, for some reason grab me enough to make me try them. She posted a meatloaf wrapped in crescent dough that intrigued me. I found what looks like the original post of this recipe HERE but I believe the post she sent me was some other person, kcameron17 or something taking claim to it. haha. Of course in the world of the internet, that person probably stole the recipe from someone who stole it from someone else who also probably stole it from their Aunt. Never the less, it had redneck written all over it, so I wrecked it. Here’s me trying it the first time, my way.

Alright, original recipe (original as far as I can tell) says this…
2 lbs lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopper mushrooms
1 cup chopped black olives
3/4 tsp salt
1 tsp leaf oregano
1 8oz can tomato sauce
1 cup shredded mozz cheese
1 cup shredded cheddar cheese
2 cans crescent rolls

Okay, let’s get this out of the way,  HOLY CRAP! I didn’t realize it at first but this is a metric crap ton of food. Unless you have a family of 6, you can cut this in half, easy. Second, that first poster posted this as healthy, HAHAHAHAHA…where was I? Oh yeh…my wrecked recipe…

1/2 lb of grass-fed beef, 80/20
1/2 cup of bread crumbs
1/2 cup of panko crumbs (I know, weird, but it’s my recipe)
1/2lb of bison. You shush! Just do it.
1 cup of Portobello shrooms
3-4 small sweet bell peppers. The little midgets, errr I am sorry, the little bell peppers. (later I found this dish to be too sweet. You might want to go with normal bell peppers or replace them with something you like that is less sweet)
Half cup of diced black olives
palm full of oregano leaves diced up
1/2 yellow onion diced up
2 garlic cloves
1/2 tsp of salt
1/2 tsp of crush black pepper
1 8oz can of tomato sauce
1/2 tsp of red pepper flakes (I didn’t use this, but I highly suggest something to help break up the sweet crescent rolls flavors)
Mozz cheese and cheddar cheese, as much as you like. Go easy. Most of our cholesterol intake comes from dairy products you know
1 can of crescent roll

The original recipe calls for raw meat and mix. Hey, it’s a meatloaf. Personally, I like to cook off some fat first. So, two pans, one to cook garlic and onions until they start to caramelize and the other pan to get the red meat products a touch over rare. I even like to use an iron skillet so I can put the heat to them to burn a little bit. Don’t do that with the teflon stuff. Oooof, hard lesson there. I went ahead and cooked everything in the skillet that I could. Shrooms, olives, small sweet bell peppers, and whatever else you want to add. Hey, throw some broccoli, bacon, spinach, or whatever you want in there. It’s a redneck meatloaf for crying out loud.

Once those things have started to caramelize or get translucent I put them all in a large mixing bowl. Drain off the red meat so the greases are not involved in this party and mix in the bowl as well. I stirred in 1/2 of the tomato sauce in the bowl with everything as well. Hell, threw in some mozz and cheddar as well. Not much though.

Alright, set that bowl off to the side and let it marinate while you get the dough spread out. Here are the recipe’s direction, “Unroll crescent roll dough and don’t separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling-pin and roll the dough out till it’s half the thickness that it was originally.”

HAhahahaha. Yeh, okay I didn’t have wax paper, because honestly, what redneck does? I threw some flour on the kitchen table and took a rolling-pin (I KNOW, I had one of these!) and roll that sucker out to about half its thickness. Now, it wasn’t easy. It kept wanting to separate at the dashed lines in the dough. You know that spot, where you are supposed to rip and make a crescent roll. LOL Once rolled out though, HOLY CRAP this thing is huge!!! Note to self, next time, on use half the can. Anyway, I rolled it out and placed the mixture on the dough and spread it out. Put some tomato sauce on it along with some mozz and cheddar cheese.

Now the instructions say to roll it up like a jelly-roll fashion, starting at the narrow end; use the wax paper to help. Or for us rednecks, aluminum foil. Place the seam side down. Place in a non-stick 9 1/4″ X 5 1/2″ x 2 3/4″ bread pan. HAHAHA Okay, don’t even try to pick this monstrosity up. Use the foil or wax paper to put it into the pan. In fact, next time I do this, I will put the pan on it upside down and use the foil/wax paper to hold it in as I flip it over. And if you took notes and only use half a can of crescent roll dough, now you can put the seam down. If not and you used a whole can of dough, good like finding a side without a seam.

Once you wrestle this pig into a pan, the instructions say to cook it at 375* F for 30 minutes. Instruction says to drain off any fat that accumulates and return to the oven for another 30 minutes. Since my ingredients were already cooked and mine didn’t create any fat juices, mine took about 40 minutes. With no juices to drain off during the cooking.

All in all…very good and easy to make. Just a few surprises if you aren’t used to dough. Original recipe was way to large and I think the crescent rolls were way too sweet.  If I make this again, and it was tasty enough that I might, I would definitely add some spice to it. Or maybe change the dough to pizza dough or something. Redneck Beef Wellington, not too shabby. I liked it. Had tons of potential, even with me wrecking it. By the way, I forgot the eggs from the original recipe. HAHA

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