Meatloaf Wellington With Madeira Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 3 eggs
• 1/2 cup ketchup
• 2 1/2 teaspoons seasoning salt
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon ground mustard
• 1/8 teaspoon fresh ground pepper
• 1 lb lean ground beef (must be lean so there will not be too much fat seeping out of pastry)
• 1/2 lb ground veal
• 1/2 lb ground lamb
• 1/3 cup onion, chopped finely
• 3/4 cup dry breadcrumbs
• 1 (17 1/4 ounce) package puff pastry
• 1/2 cup butter
• 5 tablespoons all-purpose flour
• 2 cups beef consomme
• 1 tablespoon tomato paste
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon browning sauce (optional)
• 1 dash ground cloves
• 1/2 cup madeira wine
• 2 cups sliced fresh mushrooms
• 2 tablespoons olive oil or 2 tablespoons vegetable oil

Recipe

• 1 in a bowl, beat 2 eggs, ketchup, season salt, worcestershire, mustard and pepper.
• 2 crumble meat over mixture and mix well.
• 3 sprinkle with onion and bread crumbs; mix gently.
• 4 shape into two loaves, about 9 in x 3 inches.
• 5 on a lightly floured surface, roll out each pastry sheet into an 18in x 16in rectangle.
• 6 invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf.
• 7 fold long sides over loaf and pastry seal seams.
• 8 place, seam side down, on a rack in a large baking pan.
• 9 beat remaining egg; brush over pastry.
• 10 bake at 350 degrees for 60 to 70 minutes or until a meat thermometer reads 160-170 degrees.
• 11 meanwhile, for sauce, melt butter in saucepan.
• 12 whisk in flour until smooth.
• 13 stir in the consommé, tomato paste, thyme rosemary browning sauce and cloves.
• 14 bring to a boil;cook and stir for 2 minutes or until thickened.
• 15 stir in wine.
• 16 in a skillet, sauté mushrooms in oil until tender.
• 17 serve the mushrooms and sauce over meatloaf slices.