Taste Of Home's Restaurant Meatloaf Wellington

Martha Price


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 vote

4 - 6
25 Min
1 Hr


  • 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(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

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.

Printable Recipe Card

About Taste Of Home's Restaurant Meatloaf Wellington

Main Ingredient: Beef
Regional Style: American

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