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


1/4 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)
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


  • 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.

Printable Recipe Card

About Taste Of Home's Restaurant Meatloaf Wellington

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