TASTE OF HOME'S RESTAURANT MEATLOAF WELLINGTON
Several years ago "Taste Of Home" magazine had a contest for meatloaf recipes. The winning recipe was to be added to the menu in their famous restaurant. This recipe was the winner, and it was HIGHLY praised. I haven't tried it yet, mainly because I always forget to buy the Madeira wine, for the sauce. It is a Wellington recipe,...
Provided by Martha Price
Categories Meatloafs
Time 1h25m
Number Of Ingredients 21
Steps:
- 1. Pre-heat oven to 350º.
- 2. In bowl, combine one of the eggs, ketchup, seasoned salt, Worcestershire sauce, dry mustard and pepper. Mix well.
- 3. Crumble meat over the above mixture and mix very well. Sprinkle onion and bread crumbs over meat; mix gently. Shape into loaf about 9-inches by 3-inches. Spread chopped, sauteed mushrooms over top of meat loaf; gently press into meat.
- 4. On lightly floured surface, roll out pastry sheet to a rectangle about 18-inches by 16-inches.
- 5. Invert meat loaf in center of pastry - be careful to not lose mushrooms. Fold short ends of pastry over loaf. Fold long sides of pastry over loaf; press seams to seal.
- 6. Place seam side down on a metal rack placed inside a 15-inch by 10-inch baking pan. Beat remaining egg and brush onto pastry.
- 7. Bake at 350º for 60 - 70 minutes, or until a meat thermometer inserted through pastry into meat reads 160º to 170º.
- 8. While meat loaf is cooking, make Madeira sauce.
- 9. Melt butter in a saucepan. Whisk in flour until smooth. Stir in consomme, tomato paste, thyme, rosemary, browning sauce, and cloves. Bring to a boil; cook and stir for two minutes or until thickened. Stir in Madeira wine. Serve with the Meatloaf Wellington.
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Sheila Wilson
[email protected]This is one of my favorite recipes. It's always a hit when I make it for guests. The meatloaf is so moist and flavorful, and the pastry is flaky and golden brown. It's a perfect dish for a special occasion.
Binay Gupta
[email protected]I'm not sure what I did wrong, but my meatloaf Wellington didn't turn out so great. The pastry was dry and the meatloaf was a bit too dense. I'll have to try again.
Ehsan Sahtani
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing. I've made it several times now and it's always a crowd-pleaser.
Sujan Shrestha
[email protected]I made this for my family and they all raved about it. The meatloaf was moist and flavorful, and the pastry was flaky and golden brown. It was a hit!
Shabi Hasni
[email protected]This was a flop. The pastry was soggy and the meatloaf was dry. I'm not sure what went wrong, but I won't be trying this recipe again.
Andre Ellis
[email protected]Meh. I found this recipe to be a bit bland. I think it needed more seasoning and maybe some vegetables mixed into the meatloaf.
Padam Singh
[email protected]I'm not a huge fan of meatloaf, but this recipe changed my mind. The Wellington presentation and the combination of flavors were surprisingly delicious. I'll definitely be making this again.
Ebok Doris
[email protected]This recipe was a bit more challenging than I expected, but it was worth the effort. The end result was a delicious and impressive dish that was perfect for a special occasion.
md. asad
[email protected]I followed the recipe exactly and it turned out perfectly. The meatloaf was moist and flavorful, and the pastry was flaky and golden brown. My family loved it!
Marie Ramirez
[email protected]This meatloaf Wellington was an absolute delight! The combination of flavors and textures was perfect, and the presentation was beautiful. I'll definitely be making this again for special occasions.