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Meatloaf Wellington With Madeira Sauce

Meatloaf Wellington With Madeira Sauce Recipe

Tired of meatloaf you say? Then wait until you taste this wonderful creation that a friend made for me a few years ago. I begged for the recipe. I admit, I have not ventured to make this myself because my family doesn't care for meatloaf, but I can certainly vouch for the outstanding taste.
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Prep Time 20 mins
Cook Time 1 hr
Calories 553.4 kcal

Ingredients
  

  • 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

Madeira Sauce

  • 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

Instructions
 

  • 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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Nutrition

Serving: 230gCalories: 553.4kcalCarbohydrates: 30.5gProtein: 24.4gFat: 36.2gSaturated Fat: 13.1gCholesterol: 131.1mgSodium: 622.9mgFiber: 1.3gSugar: 3.9g
Keyword < 4 Hours, Meat, Oven
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