Taste Of Home's Restaurant Meatloaf Wellington
By
Martha Price
@karenella1
1
Ingredients
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1egg
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1/4 cketchup
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1/4 tspseasoned salt
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·dash black pepper
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1 tspworcestershire sauce
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1/8 tspground mustard
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·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)
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1puff pastry sheet, thawed
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1/6 conion, finely chopped
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1/4 plus 1 cfine dry bread crumbs
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1/4 to 1/2 csauteed chopped mushrooms
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MADEIRA SAUCE
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1/4 cbutter
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5 stickall-purpose flour
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2 can(s)beef consomme (or broth)
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1 Tbsptomato paste
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1/4 tspdried thyme
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1/4 tspdried rosemary, crushed
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1/4 tspbrowning sauce (kitchen bouquet)
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·dash cloves
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1/2 cmadeira wine
How to Make Taste Of Home's Restaurant Meatloaf Wellington
- 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.