Taste Of Homes Restaurant Meatloaf Wellington Recipes

TASTE OF HOME MEATLOAF WELLINGTON

Steps:

• In large bowl, combine the egg, 1/3 cup spaghettie sauce, bread crumbs, salt and pepper.
• Crumble beef over mixture and mix well.
• On a piece of heavy duty foil, pat beef mixture into a 12-inch by 8-inch rectangle.
• Sprinkle 1 cup cheese and parsley to within 1 inch of edges.
• Roll up jelly-roll style, starting with long sides and peeling foil away while rolling.
• Seal seam and ends.
• Place seam side down in a greased 13-inch by 9-inch by 2-inch baking pan.
• Bake, uncovered at 350 degrees for one hour; drain.
• Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
• Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees and crust is golden brown.
• Let stand for five minutes.
• Using two large spatulas, carefully transfer meat loaf to a serving platter.
• Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.

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.

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.