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
- 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 olive oil
- 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.
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.
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