Taste Of Home's Restaurant Meatloaf Wellington
1 photo of Taste Of Home's Restaurant Meatloaf Wellington Recipe
By
Martha Price
@Karenella
1
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!
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
- 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
MADEIRA SAUCE
How to Make Taste Of Home's Restaurant Meatloaf Wellington
- 1Pre-heat oven to 350º.
- 2In bowl, combine one of the eggs, ketchup, seasoned salt, Worcestershire sauce, dry mustard and pepper. Mix well.
- 3Crumble 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.
- 4On lightly floured surface, roll out pastry sheet to a rectangle about 18-inches by 16-inches.
- 5Invert 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.
- 6Place seam side down on a metal rack placed inside a 15-inch by 10-inch baking pan. Beat remaining egg and brush onto pastry.
- 7Bake at 350º for 60 - 70 minutes, or until a meat thermometer inserted through pastry into meat reads 160º to 170º.
- 8While meat loaf is cooking, make Madeira sauce.
- 9Melt 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.
