My Mom's Meat Loaf Wellington

My Mom's 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 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 3500F
for 60 to 70 minutes or until a meat thermometer reads 1600 to 1700F.
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.

From: Taste of Home

JS Keane
--
http://www.dineseek.com
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