Meatloaf Wellington With Madeira Sauce Recipes

TASTE OF HOME'S RESTAURANT MEATLOAF WELLINGTON

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.

MY MOM'S MEAT LOAF WELLINGTON

Steps:

• 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., 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. , Place, seam side down, on a rack in a 15x10x1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. , 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., In a small skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce with meat loaf slices.

MEATLOAF WELLINGTON

Steps:

• In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper.
• Crumble beef over and mix well.
• Sprinkle with onion and bread crumbs; mix gently.
• Shape into two loaves, about 9-inches x 3-inches.
• On a lightly floured surface, roll out each pastry sheet into an 18-inch x 16-inch 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.
• Place, seam side down, on a rack in a 15-inch x 10-inch x 1-inch baking pan.
• Beat remaining egg; brush over pastry.
• Bake at 350°F for 60 to 70 minutes.
• Meanwhile, for sauce, melt butter in a saucepan.
• 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.
• In a skillet, saute mushrooms in oil until tender.
• Serve the mushrooms and sauce over meat loaf slices.

MEATLOAF WELLINGTON WITH MADEIRA SAUCE

Steps:

• In a bowl, beat 2 eggs, ketchup, season salt, Worcestershire, mustard and pepper.
• Crumble meat over mixture and mix well.
• Sprinkle with onion and bread crumbs; mix gently.
• Shape into two loaves, about 9 in x 3 inches.
• On a lightly floured surface, roll out each pastry sheet into an 18in x 16in 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.
• Place, seam side down, on a rack in a large baking pan.
• Beat remaining egg; brush over pastry.
• Bake at 350 degrees for 60 to 70 minutes or until a meat thermometer reads 160-170 degrees.
• Meanwhile, for sauce, melt butter in saucepan.
• Whisk in flour until smooth.
• Stir in the consommé, tomato paste, thyme rosemary browning sauce and cloves.
• Bring to a boil;cook and stir for 2 minutes or until thickened.
• Stir in wine.
• In a skillet, sauté mushrooms in oil until tender.
• Serve the mushrooms and sauce over meatloaf slices.

BEEF WELLINGTON WITH MADEIRA SAUCE

Steps:

• Preheat oven to 475°. Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled., For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. , Combine butter and flour until smooth. Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside., For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes, stirring occasionally. Stir in the parsley; cook 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside., Preheat oven to 425°. On a lightly floured surface, unfold both puff pastry sheets; moisten short side of one sheet with water. Slightly overlap the edge of the remaining sheet over the moistened edge; press edges together. Transfer to an ungreased baking sheet., Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Bring edges of pastry over the filling and pinch together. Roll to place seam side down. Brush pastry edges with milk; fold edges under meat. If desired, lightly score puff pastry with a sharp knife to form diamond pattern and brush with beaten egg. , Bake, uncovered, until deep golden brown, 40 minutes, covering lightly with foil if needed to prevent overbrowning (meat will be medium-rare). Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.