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 no pink remains and a thermometer reads
• 160°.
• 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.