My Mom’S Meat Loaf Wellington

  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 9x3 in.
  2. On a lightly floured surface, roll out each pastry sheet into an 18x16-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 15x10x1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350u0b0 for 60-70 minutes or until no pink remains and a thermometer reads 160u0b0.
  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.

eggs, ketchup, salt, worcestershire sauce, ground mustard, pepper, ground beef, ground veal, ground pork, onion, bread crumbs, pastry, butter, flour, condensed beef, tomato paste, thyme, rosemary, browning sauce, cloves, madeira wine, mushrooms, olive oil

Taken from www.tasteofhome.com/recipes/my-mom-s-meat-loaf-wellington/ (may not work)

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