Welcome to my kitchen! Today we will be preparing a delicious and savory Meatloaf Wellington with Madeira Sauce Recipe that will take your taste buds on a ride you have never been before. This is not your regular meatloaf recipe – this one has a special twist that will surprise your loved ones or guests at your next dinner party.
This dish is an upgraded version of the classic Beef Wellington, which is usually made with beef tenderloin and puff pastry. Here, we’re using ground beef and ground pork meatloaf combined with sautéed mushrooms and onions, enveloped in buttery puff pastry and smothered with a rich-madeira sauce that is truly finger-licking good.
The preparation of this Meatloaf Wellington may seem intimidating at first glance, but with patience, practice, and a few easy-to-follow tips along the way, you can easily make it at home. Trust me; your effort will be rewarded once everyone tries this delicious meal.
So get ready to impress your family or friends with this gourmet-worthy masterpiece from my kitchen to yours. Let’s get started!
Why You’ll Love This Recipe
Food is not just a necessity, but it’s an art. People are always in search of new dishes that can awaken their taste buds, delight their senses, and satisfy their cravings. Many people love trying new recipes and experimenting with different ingredients to discover a unique taste. And for those who are looking for a dish that is savory, filling, and bursting with flavor – I have got the perfect recipe for you: Meatloaf Wellington With Madeira Sauce Recipe.
This recipe is ideal for anyone who loves meatloaf, beef Wellington or both. The combination of two classic dishes creates a meal that is simply unforgettable. Imagine sinking your teeth into tender beef wrapped in crisp and buttery puff pastry enhanced by the earthy flavors of truffle Madeira sauce – it’s an experience that will leave you wanting more.
One of the reasons you’ll love this recipe is because of the quality and variety of ingredients used. Ground pork and lean ground beef make up the meatloaf filling and give it a rich flavor. The fresh mushrooms add texture and depth, while seasonings like dried rosemary, dried thyme, ground cloves, and ground mustard elevate the taste to another level.
The Madeira sauce made with wine and shallots adds another layer of wondrous flavor to the dish. The sauce complements every bite of the beef Wellington perfectly while elevating its overall taste – making this dish perfect for any occasion.
This recipe is also versatile as you can use individual portions for special occasions like holidays or dinner parties- think of impressing guests with restaurant-level food at home! You can also substitute ingredients depending on what you have on hand or prefer.
Another reason why you will absolutely fall in love with this recipe is how easy it is to prepare. Yes! You read that right – it’s easy! Even if you don’t consider yourself a pro chef – this recipe has detailed instructions that walk you through each step smoothly. You won’t have to worry about overcooking, dry meat or burnt pastry. The recipe has been tested and perfected to ensure you get everything right, the first time.
In conclusion, If you’re looking for a meal that will satisfy all of your senses and make you feel like a professional chef in your kitchen, then meatloaf Wellington with Madeira sauce recipe is the one for you. Trust me; your taste buds will thank you.
Let’s take a look at the ingredients required to make this Meatloaf Wellington with Madeira Sauce recipe. You can find most of them in your pantry already, but make sure to add any missing items to your shopping list before heading out.
Meatloaf Wellington Ingredients:
- Olive oil
- 8 oz fresh mushrooms, finely chopped
- 1/2 onion, finely chopped
- 1/2 pound ground pork
- 1/2 pound lean ground beef
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Freshly ground pepper
- 1/4 teaspoon ground cloves
- 1 teaspoon ground mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons seasoned salt
Meatloaf Wellington Glaze Ingredients:
- 2 tablespoons butter
- 2 tablespoons tomato paste
- 2 cups ketchup
- 3 eggs, lightly beaten
- 1 sheet puff pastry
Madeira Sauce Ingredients:
- 2 tablespoons butter
- 3 shallots, diced
- 2 cups beef broth
- 1 cup Madeira wine
- Salt and freshly ground black pepper, to taste
Make sure you have all the ingredients on hand before getting started.
The Recipe How-To
Now that you have gathered all the necessary ingredients, let’s start with the fun part – cooking and assembling the Meatloaf Wellington with Madeira Sauce. With 2 hours of preparation and 2 hours of cooking time, this recipe is worth every minute of effort.
- Preheat your oven to 375°F.
- In a medium saucepan over medium heat, melt 2 tablespoons of butter and add 1 finely chopped onion. Cook until soft and translucent.
- Add 8 ounces of fresh mushrooms, cook for another 5 minutes, then remove from pan.
- In the same pan, add 1 tablespoon of olive oil and cook ½ pound of ground pork and 1 pound of lean ground beef, stirring occasionally until browned.
- Mix in 2 teaspoons seasoning salt, 1 teaspoon ground mustard, 1 teaspoon dried thyme, ¼ teaspoon ground cloves, 1 tablespoon dried rosemary, and freshly ground pepper to taste.
- Add 2 tablespoons tomato paste, 4 tablespoons flour, and stir for about 3 minutes over low heat until combined.
- Take off the heat and mix in the sautéed onions and mushrooms, then allow it to cool for a bit.
- In a separate bowl, whisk together 3 eggs and add to the meat mixture.
Puff Pastry Assembly
- Flour your work surface lightly and roll out a sheet of thawed puff pastry dough into a rectangle that’s about ¼ inch thick.
- Divide your meat mixture in half and shape each into a loaf that’s roughly the same length as your pastry dough.
- Place each loaf on top of one half of your puff pastry dough.
- Fold over the other half of pastry to cover the meat gently, tucking any excess under itself to seal it.
- Cut off any excess dough and seal with a fork or your fingertips.
- Brush the top of the puff pastry with an egg wash (made by whisking together 1 egg and 1 tablespoon of water) for color.
- Place it onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 35 minutes or until golden brown.
- Remove from the oven and allow resting for 10 minutes before slicing.
- While your meatloaf wellington is baking, start preparing your Madeira Sauce.
- In a medium saucepan over medium heat, melt 4 tablespoons of butter.
- Add 2 finely chopped shallots to the pan, cook for around 2-3 minutes or until they soften.
- Whisk in 2 tablespoons all-purpose flour and cook for about 1 minute, stirring continuously until the mixture bubbles and turns golden-brown.
- Pour in 1½ cups beef broth, whisk
Substitutions and Variations
Now that we’ve covered the basic recipe, let’s talk about some substitutions and variations that you can make to personalize your own meatloaf Wellington with madeira sauce.
First, if you’re not a fan of mushrooms or if someone in your household has an allergy, you can swap them out for another type of vegetable such as bell peppers or zucchini. You could even try chopped sun-dried tomatoes for added depth of flavor.
If you don’t have madeira wine on hand or simply prefer a different flavor profile, try swapping it out for a dry red or white wine. A good quality red wine like Cabernet Sauvignon would work particularly well with this recipe.
For a vegetarian or vegan version, you can replace the ground pork and beef with vegetarian protein options such as Beyond Meat or crumbled tofu. Just be sure to add extra seasoning to make up for the lack of meat flavor.
Finally, for those who are feeling extra adventurous, try adding truffle oil or truffle salt to the madeira sauce for an elevated, luxurious taste experience. Or, for an ultimate indulgence, use beef tenderloin instead of ground beef and puff pastry dough to make individual beef wellingtons – James Martin would definitely approve!
There are endless possibilities when it comes to substitutions and variations with this recipe. Don’t be afraid to get creative and make it your own.
Serving and Pairing
After all the hard work that you’ve put in, it’s finally time to present your Meatloaf Wellington with Madeira sauce! But how do you ensure that it’s served in the best way possible? I’d recommend serving this dish hot and fresh straight from the oven. Its buttery puff pastry crust is filled with juicy meatloaf and savory mushroom filling, perfect for satisfying even the largest appetites.
Now, let’s talk about pairings. The richness of this hearty meatloaf Wellington needs a wine that can match its bold flavors. A full-bodied red wine would be a great choice. The truffle Madeira sauce adds a unique and earthy flavor to the dish, so I suggest pairing it with a bold red such as Cabernet Sauvignon or a Zinfandel. For non-drinkers or those looking for alternatives, serving this dish alongside root vegetables like roasted carrots, parsnips or potatoes would work well in creating a balanced meal.
Of course, you can also enjoy this classic British main course with other sides like a light salad, steamed vegetables or maybe mashed potatoes to enhance the flavors of the wellington madeira sauce.
Serve this recipe on special occasions like Christmas dinner with family or while hosting friends for brunch. Pairing it with the right beverage will elevate this dish to another level, making it worthy of any restaurant menu!
Make-Ahead, Storing and Reheating
Making the meatloaf Wellington with Madeira sauce recipe can take some effort, but the good news is that it’s possible to prepare it in advance and make your life much easier.
To make ahead, assemble the meatloaf Wellington dough up to 24 hours before you want to serve it, cover it in plastic wrap, and refrigerate until ready to bake. Just be sure to allow the dough to come back to room temperature for about 20 minutes before baking.
If you need to store the meatloaf Wellington after baking, transfer it to an airtight container and refrigerate for up to three days. You can reheat individual portions in the oven at 350°F for ten minutes or until heated through.
The Madeira sauce can also be made ahead of time and stored in an airtight container in the refrigerator for up to one week. Reheat the sauce over medium heat on the stove or microwave, stirring frequently, just until warm and smooth.
Leftover meatloaf Wellington and sauce can be frozen separately for up to three months. Defrost them overnight in the refrigerator before reheating.
For reheating the beef wellington with truffle madeira sauce, preheat your oven to 350°F. Cover the meatloaf Wellington in foil and bake it for 15-20 minutes, or until heated through.
Remember not to rush things when reheating because if they’re too hot too quickly, either or both may end up overcooked, dry or rubbery. Instead, keep a close eye on them while you reheat them slowly and gently – you’ll be rewarded with a delicious dish that’s as good as new!
Tips for Perfect Results
Making meatloaf Wellington with Madeira sauce requires patience and precision. After all, this dish isn’t just any ordinary meatloaf, it is a British classic that deserves to be savored to the last bite. I have gathered a few tips and tricks that will help you achieve the perfect meatloaf Wellington with Madeira sauce every time.
1. Use high-quality ingredients
The taste of your dish is directly related to the quality of your ingredients, so try to use only the freshest ingredients you can find, especially for the mushrooms and meat. You can ask your local butcher for lean ground beef or even filet mignon if you want to elevate your meatloaf Wellington.
2. Don’t overwork the puff pastry
When rolling out the puff pastry, don’t overwork it or roll it too thinly because it will become tough and difficult to handle. If your puff pastry does break or tear during the process, don’t worry, simply patch it up by pressing down gently with your fingers or using extra pastry dough.
3. Chill before baking
Make sure that you chill the meatloaf Wellington in the fridge for at least 30 minutes before baking because a cold meat mixture will hold its shape better during cooking and won’t ooze out of the pastry.
4. Rest before slicing
Once you have cooked your meatloaf Wellington, let it rest for at least 10 minutes before slicing to keep all the juices inside and make sure that it’s also easier to slice without falling apart.
5. Make extra Madeira sauce
Madeira sauce is one of the highlights of this dish, so I recommend making extra sauce for serving or drizzling on top after baking. This delicious sauce adds another level of richness and depth of flavor to the already flavorful meatloaf Wellington.
By following these tips and tricks, you’ll have a perfect result every time with a mouth-watering Meatloaf Wellington with Madeira sauce that is sure to amaze your guests.
In conclusion, this Meatloaf Wellington with Madeira Sauce recipe is the perfect comfort food for any occasion. With its rich flavors and hearty texture, you won’t be disappointed. The sauce is the star of the show, with its hints of truffle and madeira wine that perfectly complement the savory meatloaf.
Don’t be intimidated by the long list of ingredients or preparation steps. With some preparation, anyone can make this delicious dish in no time. And even better, this recipe can easily be adjusted to your liking by swapping out meats or adding in your favorite spices.
So why not impress your friends and family with a Taste of Home restaurant-quality meal right at home? This Meatloaf Wellington with Madeira Sauce recipe will surely make you feel like a professional chef. Don’t hesitate to add this to your go-to recipe list – you won’t regret it!
Meatloaf Wellington With Madeira Sauce Recipe
- 3 eggs
- 1/2 cup ketchup
- 2 1/2 teaspoons seasoning salt
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground mustard
- 1/8 teaspoon fresh ground pepper
- 1 lb lean ground beef (must be lean so there will not be too much fat seeping out of pastry)
- 1/2 lb ground veal
- 1/2 lb ground pork
- 1/3 cup onion, chopped finely
- 3/4 cup dry breadcrumbs
- 1 (17 1/4 ounce) package puff pastry
- 1/2 cup butter
- 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)
- 1 dash ground cloves
- 1/2 cup madeira wine
- 2 cups sliced fresh mushrooms
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- In a bowl, beat 2 eggs, ketchup, season salt, Worcestershire, mustard and pepper.
- Crumble meat over mixture and mix well.
- Sprinkle with onion and bread crumbs; mix gently.
- Shape into two loaves, about 9 in x 3 inches.
- On a lightly floured surface, roll out each pastry sheet into an 18in x 16in 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 large baking pan.
- Beat remaining egg; brush over pastry.
- Bake at 350 degrees for 60 to 70 minutes or until a meat thermometer reads 160-170 degrees.
- Meanwhile, for sauce, melt butter in saucepan.
- Whisk in flour until smooth.
- Stir in the consommé, tomato paste, thyme rosemary browning sauce and cloves.
- Bring to a boil;cook and stir for 2 minutes or until thickened.
- Stir in wine.
- In a skillet, sauté mushrooms in oil until tender.
- Serve the mushrooms and sauce over meatloaf slices.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.