My Mom’S Meat Loaf Wellington Recipe

Name: My Mom’S Meat Loaf Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 1/2 cup ketchup; 2-1/2 teaspoons seasoned salt; 2 teaspoons Worcestershire sauce; 1/4 teaspoon ground mustard; 1/8 teaspoon pepper; 3/4 pound lean ground beef (90% lean); 3/4 pound ground veal; 3/4 pound ground pork; 1/3 cup chopped onion; 3/4 cup dry bread crumbs; 1 package (17.30 ounces) frozen puff pastry, thawed; 1/4 cup butter, cubed; 5 tablespoons all-purpose flour; 2 cups condensed beef consomme, undiluted; 1 tablespoon tomato paste; 1/4 teaspoon dried thyme; 1/4 teaspoon dried rosemary, crushed; 1/4 teaspoon browning sauce, optional; Dash cloves; 1/2 cup Madeira wine or beef broth; 2 cups sliced fresh mushrooms; 2 tablespoons olive oil

Servings: persons

3 large eggs
1/2 cup ketchup
2-1/2 teaspoons seasoned salt
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon pepper
3/4 pound lean ground beef (90% lean)
3/4 pound ground veal
3/4 pound ground pork
1/3 cup chopped onion
3/4 cup dry bread crumbs
1 package (17.30 ounces) frozen puff pastry, thawed
1/4 cup butter, cubed
5 tablespoons all-purpose flour
2 cups condensed beef consomme, undiluted
1 tablespoon tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon browning sauce, optional
Dash cloves
1/2 cup Madeira wine or beef broth
2 cups sliced fresh mushrooms
2 tablespoons olive oil

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 350u00b0 for 60-70 minutes or until no pink remains and a thermometer reads 160u00b0.
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.

1153

kcal

Calories

Fat

Carbs

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 large eggs, 1/2 cup ketchup, 2-1/2 teaspoons seasoned salt, 2 teaspoons Worcestershire sauce, and more.

Yes, My Mom’S Meat Loaf Wellington falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Mom’S Meat Loaf Wellington

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