My Mom's Meat Loaf Wellington Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 481
  • Fat:
  • 26 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 115 mg
  • Sodium:
  • 1014 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 4 g
  • Protein:
  • 22 g


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My Mom's Meat Loaf Wellington

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SERVINGS: 10-12

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 1 hour

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
  • 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® Light 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.

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