Poor Man's Beef Wellington Meatloaf

Directions

1. Preheat your smoker to 225 degrees.
2. Combine the ground beef, 2 eggs, breadcrumbs, ketchup, mustard and primetime in a bowl and mix together until well combined and the meat becomes slightly tacky.
3. Form into a loaf pan and place on the smoker.
4. Smoke until the internal temperature reaches 150 degrees.
5. Remove from the smoker and let rest at room temperature while you prep the rest of the wellington.
6. Mince the shallot and mushrooms.
7. Add oil to a large sauté pan and place over medium heat.
8. Add the mushrooms and shallot to the pan and sauté for 10-15 minutes until the moisture is mostly gone.
9. Add wine and thyme, then season with Buried Treasure.
10. Cook until the wine is dissolved. Remove any stems from the thyme.
11. Preheat oven to 425 degrees.
12. Roll out a sheet of puff pastry so that it is big enough to fully wrap the meatloaf.
13. Arrange the prosciutto on the pastry leaving ½” edge along all sides.
14. Spread the duxelle evenly on top of the prosciutto.
15. Place the meatloaf in the middle of the pastry.
16. Beat the egg and egg yolk together.
17. Use a pastry brush to egg wash the edge of the puff pastry, this will seal it when folded together.
18. Wrap up the meatloaf ensuring all side a re covered.
19. Use the other 1/3 sheet of puff pastry to make a lattice if desired.
20. Egg wash the whole wellington and then place the lattice on top, egg wash again.
21. Place on a parchment lined sheet tray. Season the top of the wellington with more Prime Time.
22. Bake in the oven for 20-30 minutes until the puff pastry is golden brown.
23. Let rest at room temperature for 10 minutes before cutting and serving.
24. Enjoy!