My Mom's Meat Loaf Wellington Recipe

Read Reviews
5 5 7
Publisher Photo
Ever since the Taste of Home Restaurant opened its door in downtown Greendale, Wisconsin, diners have been asking us to share this recipe, so here it is.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:10-12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 10-12 servings


  • 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
  • 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 olive oil

Nutritional Facts

1 serving (1 slice) equals 481 calories, 26 g fat (9 g saturated fat), 115 mg cholesterol, 1014 mg sodium, 36 g carbohydrate, 4 g fiber, 22 g protein.


  1. 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.
  2. 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.
  3. 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°.
  4. 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.
  5. 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.
Originally published as My Mom's Meat Loaf Wellington in Taste of Home February/March 2001, p61

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for My Mom's Meat Loaf Wellington

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 6, 2013

"I was one of those patrons at the Taste of Home Restaurant fortunate enough to have had this meatloaf. Since then, I have made this many times for my family and it is always wonderful. Sometimes I just make the meatloaf with the sauce and mushrooms without enveloping it in the pastry and it is absolutely wonderful. I have always wanted to find the perfect meatloaf and this is it."

Reviewed Jan. 22, 2012

"Very good. The sauce really made it."

Reviewed Jul. 29, 2011

"This is the best meat loaf ever! My husband doesn't like meat loaf but he loves this. I had this at the Taste of Home restaurant along with several friends, and we all agreed that this meat loaf is a winner! The sauce is to die for."

Reviewed Sep. 20, 2010

"This was delicious. Everyone loved it. The only change I made was increasing the cooking time to 90 minutes."

Reviewed May. 7, 2010

"This is my husband's absolute favourite meat loaf recipe. Everyone who tries it, loves it. While it looks impressive, it's actually easy to assemble. We make it often."

Loading Image