Taste Of Home's Restaurant Meatloaf Wellington

Name: Taste Of Home's Restaurant Meatloaf Wellington
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 - 6
Cuisine: American
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

By Martha Price
@karenella1

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!

Rating:

★★★★★ 1 vote5

Comments:

4 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
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How to Make Taste Of Home's Restaurant Meatloaf Wellington

Step-by-Step

Pre-heat oven to 350º.
In bowl, combine one of the eggs, ketchup, seasoned salt, Worcestershire sauce, dry mustard and pepper. Mix well.
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.
On lightly floured surface, roll out pastry sheet to a rectangle about 18-inches by 16-inches.
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.
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.
Bake at 350º for 60 - 70 minutes, or until a meat thermometer inserted through pastry into meat reads 160º to 170º.
While meat loaf is cooking, make Madeira sauce.
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.