My Mom's Meat Loaf Wellington Recipe

5 5 7
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My Mom's Meat Loaf Wellington Recipe

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5 5 7
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
10-12 servings
TOTAL 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 each ground veal and pork
  • 1/3 cup chopped onion
  • 3/4 cup dry bread crumbs
  • 1 package (17-1/4 ounces) frozen puff pastry, thawed
  • MADEIRA SAUCE:
  • 1/4 cup butter or margarine
  • 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 or vegetable oil

Directions

In a 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, melt butter in a saucepan. 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 whine or broth.
In a skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce over 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

Nutritional Facts

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

  • 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 each ground veal and pork
  • 1/3 cup chopped onion
  • 3/4 cup dry bread crumbs
  • 1 package (17-1/4 ounces) frozen puff pastry, thawed
  • MADEIRA SAUCE:
  • 1/4 cup butter or margarine
  • 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 or vegetable oil
  1. In a 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. 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°.
  3. Meanwhile, for sauce, melt butter in a saucepan. 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 whine or broth.
  4. In a skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce over 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

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MY REVIEW
latsyrceiram User ID: 1952552 35315
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."

MY REVIEW
justmbeth User ID: 1196484 84894
Reviewed Jan. 22, 2012

"Very good. The sauce really made it."

MY REVIEW
latsyrceiram User ID: 1952552 30817
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."

MY REVIEW
katlaydee3 User ID: 3741999 86863
Reviewed Sep. 20, 2010

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

MY REVIEW
DKM2 User ID: 5049165 84350
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."

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