Meatloaf Wellington
Ready In: 2 hrs
Serves: 10
Yields: 2 Loaves
Ingredients
- 3 eggs
- 1⁄2 cup ketchup
- 2 1⁄2 teaspoons seasoning salt
- 2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon ground mustard
- 1⁄8 teaspoon pepper
- 3⁄4 lb lean ground beef
- 3⁄4 lb ground veal
- 3⁄4 lb ground pork
- 1⁄3 cup onion, chopped
- 3⁄4 cup dry breadcrumbs
- 1 (17 1/4ounce) package frozen puff pastry, thawed
MADEIRA SAUCE
- 1⁄4 cup butter
- 5 tablespoons all-purpose flour
- 2 cups beef consomme
- 1 tablespoon tomato paste
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon browning sauce
- 1 dash clove
- 1⁄2 cup madeira wine
- 2 cups fresh mushrooms, sliced
- 2 tablespoons olive oil
Directions
- In a bowl beat 2 eggs, ketchup, seasoned salt, worcestershire sauce, mustard and pepper.
- Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs; mix gently. Shape into two loaves.
- On a lightly floured surface, roll out each pastry sheet into an 18-inch. x 16-inch. rectangle. Invert meatloaves and place in center of each pastry; fold short sides of pastry over loaf.
- Fold long sides over loaf and seal seams. Place seam side down on a rack in a shallow baking pan. Beat remaining egg and brush over each pastry loaf. Bake at 350°F for 60-70 minutes or until a meat thermometer reads 160-170°F.
- MADEIRA SAUCE:
- Melt butter in a saucepan. Whisk in the flour until smooth. Stir in the consommé, tomato paste, thyme, rosemary, browning sauce and cloves.
- Bring to a boil, cook and stir for 2 minutes or until thickened, stir in the Madeira wine.
- In a frying pan, sauté mushrooms in olive oil until tender.
- Serve the mushrooms and sauce over the meatloaf slices.
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