Meatloaf Wellington Recipe

Name: Meatloaf Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; ½ cup ketchup; 2 ½ teaspoons seasoning salt; 2 teaspoons Worcestershire sauce; ¼ teaspoon ground mustard; ⅛ teaspoon pepper; 34 lb lean ground beef; 34 lb ground veal; 34 lb ground pork; ⅓ cup onion, chopped; ¾ cup dry breadcrumbs; 1 (17 1/4 ounce) package frozen puff pastry, thawed; ¼ cup butter; 5 tablespoons all-purpose flour; 2 cups beef consomme; 1 tablespoon tomato paste; ¼ teaspoon dried thyme; ¼ teaspoon dried rosemary, crushed; ¼ teaspoon browning sauce; 1 dash clove; ½ cup madeira wine; 2 cups fresh mushrooms, sliced; 2 tablespoons olive oil

Servings: persons

3 eggs
½ cup ketchup
2 ½ teaspoons seasoning salt
2 teaspoons Worcestershire sauce
¼ teaspoon ground mustard
⅛ teaspoon pepper
34 lb lean ground beef
34 lb ground veal
34 lb ground pork
⅓ cup onion, chopped
¾ cup dry breadcrumbs
1 (17 1/4 ounce) package frozen puff pastry, thawed
¼ cup butter
5 tablespoons all-purpose flour
2 cups beef consomme
1 tablespoon tomato paste
¼ teaspoon dried thyme
¼ teaspoon dried rosemary, crushed
¼ teaspoon browning sauce
1 dash clove
½ cup madeira wine
2 cups fresh mushrooms, sliced
2 tablespoons olive oil

1
In a bowl beat 2 eggs, ketchup, seasoned salt, worcestershire sauce, 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.
5
On a lightly floured surface, roll out each pastry sheet into an 18-inch.
6
x 16-inch.
7
rectangle.
8
Invert meatloaves and place in center of each pastry; fold short sides of pastry over loaf.
9
Fold long sides over loaf and seal seams.
10
Place seam side down on a rack in a shallow baking pan.
11
Beat remaining egg and brush over each pastry loaf.
12
Bake at 350F for 60-70 minutes or until a meat thermometer reads 160-170F.
13
MADEIRA SAUCE:.
14
Melt butter in a saucepan.
15
Whisk in the flour until smooth.
16
Stir in the consomme, tomato paste, thyme, rosemary, browning sauce and cloves.
17
Bring to a boil, cook and stir for 2 minutes or until thickened, stir in the Madeira wine.
18
In a frying pan, saute mushrooms in olive oil until tender.
19
Serve the mushrooms and sauce over the meatloaf slices.

20712

kcal

Calories

1629

Fat

Carbs

1399

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 eggs, ½ cup ketchup, 2 ½ teaspoons seasoning salt, 2 teaspoons Worcestershire sauce, and more.

Yes, Meatloaf Wellington falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatloaf Wellington

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