Meatloaf Wellington With Madeira Sauce Recipes

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MEAT LOAF WELLINGTON



Meat Loaf Wellington image

My family would rather have this than plain meat loaf. It's a good way to dress up an ordinary dish for company. Many people have asked for the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 7

1 can (10-1/4 ounces) beef gravy, divided
1-1/2 cups cubed day-old bread
1/4 cup chopped onion
1 egg, beaten
1 teaspoon salt
2 pounds ground beef
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well., Press into a greased 9x5-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°., Remove loaf from pan; drain on paper towels. Place in a greased 13x9-in. baking pan. Unroll crescent dough; seal seams and perforations. Cover top and sides of meat loaf with dough; trim excess., Bake for 10-15 minutes or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.

Nutrition Facts : Calories 378 calories, Fat 21g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 823mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein.

MEATLOAF WELLINGTON



Meatloaf Wellington image

Meatloaf with a crescent roll crust.

Provided by kristingaddis

Categories     Main Dish Recipes     Meatloaf Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
1 onion, chopped
1 egg
1 ½ pounds lean ground beef
½ cup bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon minced garlic
1 pinch parsley flakes, or to taste
1 (8 ounce) package refrigerated crescent rolls
1 egg
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
  • Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.
  • Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
  • Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
  • Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

Nutrition Facts : Calories 748.2 calories, Carbohydrate 37.8 g, Cholesterol 228.7 mg, Fat 44 g, Fiber 1.7 g, Protein 46.4 g, SaturatedFat 16.9 g, Sodium 1359.4 mg, Sugar 7.5 g

MINCED BEEF WELLINGTON



Minced beef wellington image

John Torode nostalgically shares his nana's recipe for a Sunday lunch with a money-saving twist

Provided by John Torode

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 10

1kg minced beef
100g tomato ketchup
4 eggs
3 onions, finely chopped
3 garlic cloves, finely chopped
small handful sage, chopped
handful parsley, chopped
25g butter
200g mushrooms, finely chopped
500g pack puff pastry

Steps:

  • Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
  • Heat the oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
  • Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
  • Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
  • Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.

Nutrition Facts : Calories 640 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium

MEATLOAF WELLINGTON WITH MADEIRA SAUCE



Meatloaf Wellington With Madeira Sauce image

Tired of meatloaf you say? Then wait until you taste this wonderful creation that a friend made for me a few years ago. I begged for the recipe. I admit, I have not ventured to make this myself because my family doesn't care for meatloaf, but I can certainly vouch for the outstanding taste.

Provided by shimmerchk

Categories     Meat

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 23

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
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

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.

Nutrition Facts : Calories 553.4, Fat 36.2, SaturatedFat 13.1, Cholesterol 131.1, Sodium 622.9, Carbohydrate 30.5, Fiber 1.3, Sugar 3.9, Protein 24.4

BEEF WELLINGTON WITH MADEIRA SAUCE



Beef Wellington with Madeira Sauce image

You can make this very impressive-looking (yet easy-to-make) beef Wellington with Madeira sauce ahead of time. Just finish the baking process when your guests arrive. -Janaan Cunningham

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 16 servings.

Number Of Ingredients 16

1 beef tenderloin roast (4 to 5 pounds)
MADEIRA SAUCE:
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 tablespoons tomato paste
1/2 teaspoon beef bouillon granules
2 tablespoons butter, softened
2 tablespoons all-purpose flour
1/2 cup Madeira wine
FILLING:
2 cups chopped fresh mushrooms
4 shallots, chopped
1/4 pound sliced deli ham, chopped
1/4 cup minced fresh parsley
1 package (17.3 ounces) frozen puff pastry sheets, thawed
2 tablespoons 2% milk
1 large egg, lightly beaten, optional

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.

Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 453mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 30g protein.

MEATLOAF WELLINGTON



Meatloaf Wellington image

Another recipe from "Tastes of Home" cooking magazine. I have not tried this dish yet but wanted to post it so I don't lose it. It makes an elegant dish that you can serve to guests. The Taste of Home serve it in their restaurant (Greendale, Wisconsin) and it is the number one requested recipe according to their article.

Provided by SueVM

Categories     Meat

Time 2h

Yield 2 Loaves, 10 serving(s)

Number Of Ingredients 23

3 eggs
1/2 cup ketchup
2 1/2 teaspoons seasoning salt
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon pepper
3/4 lb lean ground beef
3/4 lb ground veal
3/4 lb ground pork
1/3 cup onion, chopped
3/4 cup dry breadcrumbs
1 (17 1/4 ounce) package frozen puff pastry, thawed
1/4 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
1 dash clove
1/2 cup madeira wine
2 cups fresh mushrooms, sliced
2 tablespoons olive oil

Steps:

  • In a 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.
  • On a lightly floured surface, roll out each pastry sheet into an 18-inch. x 16-inch. rectangle. Invert meatloaves and place in center of each pastry; fold short sides of pastry over loaf.
  • Fold long sides over loaf and seal seams. Place seam side down on a rack in a shallow baking pan. Beat remaining egg and brush over each pastry loaf. Bake at 350°F for 60-70 minutes or until a meat thermometer reads 160-170°F.
  • MADEIRA SAUCE:.
  • Melt butter in a saucepan. Whisk in the 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 the Madeira wine.
  • In a frying pan, sauté mushrooms in olive oil until tender.
  • Serve the mushrooms and sauce over the meatloaf slices.

Nutrition Facts : Calories 641.4, Fat 40.9, SaturatedFat 13.6, Cholesterol 150.2, Sodium 719.1, Carbohydrate 36.5, Fiber 1.6, Sugar 4.7, Protein 29.1

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