TASTE OF HOME'S RESTAURANT MEATLOAF WELLINGTON

Taste Of Home's Restaurant Meatloaf Wellington image

Provided by Martha Price

Time 1h25m

Number Of Ingredients 21

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

Steps:

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.