Directions
For the Meatloaf:
In a large bowl, use your hands to mix the ground chuck, seasoned salt, black pepper, onion powder, garlic powder, and kosher salt.
In a skillet over medium heat, melt the butter, add the onion, celery, and red peppers, and sauté for 3 to 5 minutes, until the onion is translucent. Allow the skillet to cool for 10 minutes, then add the vegetable mixture to the bowl with the meat mixture. Add the minced oyster mushrooms, breadcrumbs, and beaten egg, season with salt and pepper, and gently mix with your hands, making sure everything is fully incorporated into the meat.
Use a tablespoon of the meatloaf mixture to make a small patty, test fry it in a little hot oil, and taste for seasoning. Add additional salt and pepper to the mixture if needed. Set aside.
For the Mushroom Duxelles:
In a medium saucepan, melt the butter over medium heat. Add the portobello, button, and shiitake mushrooms and sauté for 5 to 8 minutes, or until the mushrooms have released their liquid and begun to brown. Stir in the shallot, parsley, salt, and white pepper and cook for 3 to 5 more minutes, until the shallot is tender. Add the cognac and cook for another 10 to 15 minutes, stirring occasionally, until the mixture has thickened. Remove the pan from heat and stir in the foie gras crumbles.
Line a baking sheet with parchment paper. Divide the meatloaf mixture into 6 thick, even patties, about 5½ ounces each, and place them on the baking sheet, leaving space in between. Bake for 10 to 15 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 125 degrees F. Let rest on the baking sheet for 15 minutes.
Line another baking sheet with parchment paper. On a lightly floured surface, roll out each thawed puff pastry sheet to a 12 x 14-inch rectangle. Cut each rectangle in half to make 6 sheets (freeze any remaining sheets). In the middle of each half-sheet, place one parcooked meatloaf patty. Top each patty with 2 to 3 tablespoons of the mushroom duxelles mixture and spread the chopped mushrooms out evenly, pressing lightly to mold them onto the patty. Gather the four corners of the puff pastry half-sheet over the patty, and twist the edges to seal tightly, pinching with your fingers to form a tight bundle. Place on the parchment-lined baking sheet. Brush with the egg wash.
Bake for 20 to 25 minutes, until golden brown, and a meat thermometer inserted into the center of the meatloaf reads 160 degrees F. Let the Wellingtons rest on the baking sheet at least 10 minutes before serving.
For the Sorghum Mustard:
While the Wellingtons rest, mix together the mustard, mayonnaise, and sorghum molasses. Leftover can be kept in an airtight container in the refrigerator for up to 2 weeks.
To serve, spread 2 tablespoons sorghum mustard on each plate and top with 1 meatloaf Wellington.
