Meatloaf Wellington With Madeira Sauce

Tired of meatloaf you say? Then wait until you taste this wonderful creation that a friend made for me a few years ago. I begged for the recipe. I admit, I have not ventured to make this myself because my family doesn't care for meatloaf, but I can certainly vouch for the outstanding taste.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 3  eggs
• 1⁄2 cup ketchup
• 2 1⁄2 teaspoons seasoning salt
• 2  teaspoons Worcestershire sauce
• 1⁄2 teaspoon ground mustard
• 1⁄8 teaspoon fresh ground pepper
• 1  lb lean ground beef (must be lean so there will not be too much fat seeping out of pastry)
• 1⁄2 lb  ground veal
• 1⁄2 lb ground pork
• 1⁄3 cup onion, chopped finely
• 3⁄4 cup  dry breadcrumbs
• 1 (17 1/4ounce) package puff pastry

• Madeira Sauce

• 1⁄2 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 (optional)
• 1  dash ground cloves
• 1⁄2 cup madeira wine
• 2  cups  sliced fresh mushrooms
• 2  tablespoons olive oil or 2  tablespoons  vegetable oil

Directions

1. In a bowl, beat 2 eggs, ketchup, season salt, Worcestershire, mustard and pepper.
2. Crumble meat over mixture and mix well.
3. Sprinkle with onion and bread crumbs; mix gently.
4. Shape into two loaves, about 9 in x 3 inches.
5. On a lightly floured surface, roll out each pastry sheet into an 18in x 16in rectangle.
6. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf.
7. Fold long sides over loaf and pastry seal seams.
8. Place, seam side down, on a rack in a large baking pan.
9. Beat remaining egg; brush over pastry.
10. Bake at 350 degrees for 60 to 70 minutes or until a meat thermometer reads 160-170 degrees.
11. Meanwhile, for sauce, melt butter in saucepan.
12. Whisk in flour until smooth.
13. Stir in the consommé, tomato paste, thyme rosemary browning sauce and cloves.
14. Bring to a boil;cook and stir for 2 minutes or until thickened.
15. Stir in wine.
16. In a skillet, sauté mushrooms in oil until tender.
17. Serve the mushrooms and sauce over meatloaf slices.