Meatloaf Wellington With Madeira Sauce Recipe

Name: Meatloaf Wellington With Madeira Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 pork; 1/3 cup onion, chopped finely; 3/4 cup dry breadcrumbs; 1 (17 1/4 ounce) package puff pastry; Madeira Sauce; 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

Servings: persons

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 pork
1/3 cup onion, chopped finely
3/4 cup dry breadcrumbs
1 (17 1/4 ounce) package puff pastry
Madeira Sauce
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

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 consomme, 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, saute mushrooms in oil until tender.
17
Serve the mushrooms and sauce over meatloaf slices.

1318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 3 eggs, 1/2 cup ketchup, 2 1/2 teaspoons seasoning salt, 2 teaspoons Worcestershire sauce, and more.

Yes, Meatloaf Wellington With Madeira Sauce 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.

That's it — enjoy your meal!

Meatloaf Wellington With Madeira Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions