Meat Loaf Wellington
May 24, 2009
3 eggs
1/2 C. Ketchup
2 1/2 tsp seasoned salt
2 tsp Worcestershire sauce
1/4 tsp ground mustard
1/8 tsp pepper
3/4 lb ground beef, lean
3/4 lb ground veal
3/4 lb ground pork
1/3 C. onion, chopped
3/4 C. bread crumbs
1 (17 1/4 oz) pkg frozen pastry, thawed
Madeira Sauce:
1/4 C butter
5 T all-purpose flour
2 C beef consomme
1 T tomato sauce
1/4 tsp dried thyme
1/4 tsp dried rosemary, crushed
1/4 tsp browning sauce (optional)
Dash, cloves
1/2 C. Madeira wine or beef broth
2 C. fresh mushrooms, sliced
2 T olive oil or vegetable oil
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 2 loaves. On a lightly floured surface, roll out each pastry sheet into an 18 x 16 inch 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 x 10 x 1-inch baking pan. Beat remaining egg; brush over pastry. Bake at 350 degrees for 60 to 70 minutes, or until a meat thermometer reads 160 to 170 degrees. 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 wine or broth. In a skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce over meat loaf slices. Yield: 2 meat loaves. Servings: 12.
Note: I omitted the ground veal, and used a little more of the ground beef and ground pork. I also substituted dry oats for the bread crumbs.
