Air-Fryer Ground Beef Wellington
Total TimePrep: 30 min. Cook: 20 min.
- 1/2 cup chopped fresh mushrooms
- 1 tablespoon butter
- 2 teaspoons all-purpose flour
- 1/4 teaspoon pepper, divided
- 1/2 cup half-and-half cream
- 1 large egg yolk
- 2 tablespoons finely chopped onion
- 1/4 teaspoon salt
- 1/2 pound ground beef
- 1 tube (4 ounces) refrigerated crescent rolls
- 1 large egg, lightly beaten, optional
- 1 teaspoon dried parsley flakes
- Preheat air fryer to 300°. In a saucepan, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-6 minutes. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
- In a bowl, combine egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Place meat loaf on each rectangle. Bring edges together and pinch to seal. If desired, brush with beaten egg.
- Place Wellingtons in a single layer in greased air-fryer basket. Cook until golden brown and a thermometer inserted into meat loaf reads 160°, 18-22 minutes.
- Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
Test Kitchen tip
Feb 20, 2020
Very good recipe. The crescent rolls give the buttery flaking crust that make the meatloaf bundles SO good. I loved that mushroom sauce so much I doubled it. I then served with basmati rice and had enough sauce to put on the meatloaf and the rice.