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Preheat oven to 400°F. Line 2 baking trays with parchment paper. In a bowl, combine ground beef, 2 eggs, grated onion, breadcrumbs, tomato sauce, parsley and 1 clove garlic. Season and mix to combine. Shape into a 7x4 inch log and place on a prepared tray. Bake for 15 mins then let cool. Meanwhile, melt butter in a medium frying pan over medium heat. Saute mushrooms for 3-4 mins, until tender. Add remaining garlic and cook for 1 min. Increase oven to 425°F. Join puff pastry sheets together, making a 1/3 inch seam down 1 side. Spread mushrooms lengthwise down center of pastry. Place meatloaf on top. Lightly whisk remaining egg then brush over edges. Roll up wellington to enclose, pressing ends together to seal. Place on remaining tray. Brush with egg then bake for 20-25 mins, until puff pastry is golden brown. Let rest for 10 mins before slicing. Serve with tomato sauce, mashed potatoes and salad.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Round cast iron griddle — pancakes, tortillas, flatbreads
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Round cast iron griddle — pancakes, tortillas, flatbreads
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal