My Mom's Meat Loaf Wellington Recipe

Ingredients

• 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 pound lean ground beef (90% lean)
• 3/4 pound ground veal
• 3/4 pound ground pork
• 1/3 cup chopped onion
• 3/4 cup dry bread crumbs
• 1 package (17.30 ounces) frozen puff pastry, thawed
• MADEIRA SAUCE:
• 1/4 cup butter, cubed
• 5 tablespoons all-purpose flour
• 2 cups condensed beef consomme, undiluted
• 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 Crisco® Pure Olive Oil

Directions

• In a large 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 in. x 3 in.
• On a lightly floured surface, roll out each pastry sheet into an 18-in. x 16-in. 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-in. x 10-in. x 1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350° for 60-70 minutes or until a meat thermometer reads 160°-170°.
• Meanwhile, for sauce, in a small saucepan, melt butter. 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 small skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce with meat loaf slices. Yield: 2 meat loaves (5-6 servings each) and about 2-1/2 cups sauce.

My Mom's Meat Loaf Wellington published in Taste of Home February/March 2001, p61