Meatloaf Wellington

Meatloaf Wellington
I came across this recipe in an old Taste of  Home Magazine.  It is the most requested menu item at their Taste of Home Restaurant in Greendale, Milwaukee.  It’s called “Wellington” because the meat is surrounded by a delicious puff pastry.  It was certainly a hit with my family.

I did change it up by substituting the veal with ground beef.  Veal was too steep for my budget and it was still a hit.

 

 

 

 


Meat Loaf Wellington
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves, 5-6 servings each
 
Ingredients
  • Loaf
  • 3 eggs, separated
  • ½ cup ketchup
  • 2-1/2 teaspoons seasoned salt
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon ground mustard
  • ¼ teaspoon pepper
  • 1-1/2 pounds ground beef
  • ¾ pound ground pork
  • ⅓ cup chopped onion
  • ¾ cup dry bread crumbs
  • 1 package (2 sheets) frozen puff pastry, thawed
  • Madeira Sauce
  • ¼ cup butter
  • 5 tablespoons flour
  • 2 cups beef consomme
  • 1 tablespoon tomato paste
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary, crushed
  • Dash cloves
  • ½ cup Madeira wine of beef broth
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons olive or vegetable oil
Instructions
  1. Loaf
  2. Preheat oven to 350 degrees F.
  3. In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper. Crumble meat over mixture and mix well. Incorporate onions and bread crumbs and shape into two loaves, about 9" x 3".
  4. On a lightly floured surface, roll out each pastry sheet into an 18" x 16" rectangle. Invert meat loaves in center of each pastry and fold short sides of pastry over each loaf, then the long sides. Seal seams.
  5. Place seam side down over a rack in a baking pan. Beat remaining egg and brush over pastry. Bake for 60-70 minutes or until a meat thermometer reads 160-170 degrees.
  6. Madeira Sauce
  7. Meanwhile, for sauce, melt butter in a saucepan. Whisk in flour until smooth. Stir in the consomme, tomato paste, thyme, rosemary and cloves. Bring to a boil. Cook and stir for 2 minutes until thickened, then add wine of beef broth.
  8. In a skillet, saute mushrooms until tender. Serve mushrooms and sauce over meat loaf slices.

Et cetera:  The grandchildren around here are not used to Grandma making all kinds of new recipes, but when Grandchild #5 bit into it, he was very pleased.  For once, he didn’t have one of his witty crazy remarks.  I guess it helps that we’re carnivores around here.