Real Recipes From Real Home Cooks ®

taste of home's restaurant meatloaf wellington

(1 rating)
Recipe by
Martha Price
San Jose, CA

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!

(1 rating)
yield 4 - 6
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For taste of home's restaurant meatloaf wellington

  • 1
  • 1/4 c
  • 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
  • 1/4 c
  • 5 stick
    all-purpose flour
  • 2 can
    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

How To Make taste of home's restaurant meatloaf wellington

  • 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.