Meat Loaf Wellington

Meat Loaf Wellington

Servings: 2 meat loaves (5 to 6 servings each) and about 2 1/2 cups
sauce

3 eggs
1/2 cup ketchup
2 1/2 teaspoons Lawry's seasoned salt
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon pepper
3/4 teaspoon lean ground beef
3/4 pound each ground veal and pork
1/3 cup chopped onion
3/4 cup dry bread crumbs
1 package (17 1/4 ounces) frozen puff pastry, thawed

MADEIRA SAUCE
1/4 cup butter or margarine
5 tablespoons all-purpose flour
2 cups beef consomme
1 tablespoon tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon browning sauce, optional
Dash cloves
1/2 cup Madeira wine or beef broth
2 cups sliced fresh mushrooms
2 tablespoons olive or vegetable oil

In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce,
mustard and pepper. Crumble meat over mixture and mix well.
Sprinkle with onion and bread crumbs; mix gently. Shape into two
loaves, about 9-inches x 3-inches.

On a lightly floured surface, roll out each pastry sheet into an 18-
inch x 16-inch rectangle. Invert meat loaves and place in center of
each pastry; fold short sides of pastry over loaf. Fold long sides
over loaf and pastry seal seams. Place, seam side down, on a rack in
a 15-inch x 10-inch x 1-inch baking pan.

Beat remaining egg; brush over pastry. Bake at 350F for 60 to 70
minutes or until a meat thermometer reads 160 to 170F.

Meanwhile, for sauce, melt butter in a saucepan. Whisk in flour until
smooth. Stir in the consomme, tomato paste, thyme, rosemary,
browning sauce if desired and cloves. Bring to a boil; cook and stir
for 2 minutes or until thickened. Stir in wine or broth. In a
skillet, saute mushrooms in oil until tender. Serve the mushrooms
and sauce over meat loaf slices.

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Source:

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