Taste Of Home's Restaurant Meatloaf Wellington

Martha Price

By
@Karenella

Several years ago "Taste Of Home" magazine had a contest for meatloaf recipes. The winning recipe was to be added to the menu in their famous restaurant. This recipe was the winner, and it was HIGHLY praised. I haven't tried it yet, mainly because I always forget to buy the Madeira wine, for the sauce. It is a Wellington recipe, and sounds so good! If you try it please let me know how you like it!


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Rating:

Comments:

Serves:

4 - 6

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1
egg
1/4 c
ketchup
1/4 tsp
seasoned salt
dash black pepper
1 tsp
worcestershire sauce
1/8 tsp
ground mustard
slightly less than 1/2 lb each - lean ground beef, ground pork and ground veal (can substitute 3/4 lb each ground beef and ground pork)
1
puff pastry sheet, thawed
1/6 c
onion, finely chopped
1/4 plus 1 c
fine dry bread crumbs
1/4 to 1/2 c
sauteed chopped mushrooms

MADEIRA SAUCE

1/4 c
butter
5 stick
all-purpose flour
2 can(s)
beef consomme (or broth)
1 Tbsp
tomato paste
1/4 tsp
dried thyme
1/4 tsp
dried rosemary, crushed
1/4 tsp
browning sauce (kitchen bouquet)
dash cloves
1/2 c
madeira wine

Directions Step-By-Step

1
Pre-heat oven to 350º.
2
In bowl, combine one of the eggs, ketchup, seasoned salt, Worcestershire sauce, dry mustard and pepper. Mix well.
3
Crumble meat over the above mixture and mix very well. Sprinkle onion and bread crumbs over meat; mix gently. Shape into loaf about 9-inches by 3-inches. Spread chopped, sauteed mushrooms over top of meat loaf; gently press into meat.
4
On lightly floured surface, roll out pastry sheet to a rectangle about 18-inches by 16-inches.
5
Invert meat loaf in center of pastry - be careful to not lose mushrooms. Fold short ends of pastry over loaf. Fold long sides of pastry over loaf; press seams to seal.
6
Place seam side down on a metal rack placed inside a 15-inch by 10-inch baking pan. Beat remaining egg and brush onto pastry.
7
Bake at 350º for 60 - 70 minutes, or until a meat thermometer inserted through pastry into meat reads 160º to 170º.
8
While meat loaf is cooking, make Madeira sauce.
9
Melt butter in a saucepan. Whisk in flour until smooth. Stir in consomme, tomato paste, thyme, rosemary, browning sauce, and cloves. Bring to a boil; cook and stir for two minutes or until thickened. Stir in Madeira wine.
Serve with the Meatloaf Wellington.

About this Recipe

Course/Dish: Beef, Other Sauces, Pork, Meatloafs
Main Ingredient: Beef
Regional Style: American