Meatloaf Wellington with Madeira Sauce
Cook Time: 1 hour
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Description: If you think you’re tired of meatloaf, wait until you experience this remarkable twist on a classic dish. A dear friend introduced me to this culinary delight a few years ago, and I couldn’t resist begging for the recipe. While I haven’t attempted to make it myself—largely because my family isn’t fond of traditional meatloaf—I can assure you of its outstanding taste that will tantalize your palate and leave you craving more.
Recipe Category: Meat
Keywords: Oven, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | eggs |
| ½ | cup ketchup |
| 2½ | teaspoons seasoning salt |
| 2 | teaspoons Worcestershire sauce |
| ½ | teaspoon ground mustard |
| ⅛ | teaspoon fresh ground pepper |
| 1 | pound lean ground beef |
| ½ | pound ground pork |
| 1 | medium onion, finely chopped |
| 1 | package puff pastry (2 sheets) |
| ½ | cup butter, divided |
| 2 | tablespoons all-purpose flour |
| 1 | tablespoon tomato paste |
| ¼ | teaspoon dried thyme |
| ¼ | teaspoon dried rosemary |
| ¼ | teaspoon ground cloves |
| 1 | cup madeira wine |
| 2 | cups fresh mushrooms, sliced |
| 2 | tablespoons olive oil |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 553.4 |
| Total Fat | 36.2 g |
| Saturated Fat | 13.1 g |
| Cholesterol | 131.1 mg |
| Sodium | 622.9 mg |
| Total Carbohydrates | 30.5 g |
| Dietary Fiber | 1.3 g |
| Sugars | 3.9 g |
| Protein | 24.4 g |
Recipe Servings: 12
Instructions
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Prepare the Meatloaf Mixture: In a spacious bowl, combine 2 eggs, ½ cup of ketchup, 2½ teaspoons of seasoning salt, 2 teaspoons of Worcestershire sauce, ½ teaspoon of ground mustard, and ⅛ teaspoon of freshly ground pepper. Using a whisk or fork, beat the mixture until it is well-blended and slightly frothy.
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Add the Meats: Crumble 1 pound of lean ground beef and ½ pound of ground pork over the egg mixture. With clean hands or a spatula, mix the meats into the mixture until it is fully incorporated and evenly combined.
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Incorporate Additional Ingredients: Sprinkle 1 finely chopped onion and about 1 cup of bread crumbs over the meat mixture. Gently fold these ingredients into the meat until they are evenly distributed, taking care not to overwork the mixture to maintain a tender texture.
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Shape the Loaves: Shape the meat mixture into two loaves, each measuring approximately 9 inches by 3 inches. Ensure they are compact but not overly packed, which can lead to a dense final product.
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Roll Out the Puff Pastry: On a lightly floured surface, roll out each sheet of puff pastry into a rectangle measuring about 18 inches by 16 inches. Aim for an even thickness of about ⅛ inch to ensure a proper rise during baking.
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Assemble the Wellington: Carefully invert each meatloaf onto the center of the prepared puff pastry sheets. Gently fold the short sides of the pastry over each loaf, followed by the long sides, ensuring that the seams are well-sealed. Use your fingers to pinch and seal the edges, ensuring no filling escapes during baking.
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Prepare for Baking: Position the wrapped loaves seam-side down on a rack set inside a large baking pan. This allows for even airflow and prevents sogginess. Beat the remaining egg and brush it generously over the surface of the pastry to create a beautiful golden color when baked.
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Bake the Meatloaf Wellington: Preheat your oven to 350°F (175°C) and bake the loaves for 60 to 70 minutes. A meat thermometer should register between 160°F to 170°F (71°C to 77°C) when inserted into the center of the meatloaf.
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Prepare the Madeira Sauce: While the meatloaf is baking, melt ½ cup of butter in a saucepan over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour until smooth. Gradually stir in 1 cup of consommé and 1 tablespoon of tomato paste, followed by ¼ teaspoon of dried thyme, ¼ teaspoon of dried rosemary, and ¼ teaspoon of ground cloves. Bring the mixture to a boil, stirring frequently, and cook for 2 minutes until thickened.
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Finish the Sauce: Stir in 1 cup of madeira wine, allowing the sauce to simmer on low heat while the meatloaf finishes baking.
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Sauté the Mushrooms: In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of sliced fresh mushrooms and sauté until they are tender and golden brown. This enhances their flavor and adds a delightful texture to the dish.
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Serve: Once the meatloaf is cooked through, remove it from the oven and allow it to rest for a few minutes before slicing. Serve the slices of Meatloaf Wellington warm, drizzled generously with the rich madeira sauce and topped with the sautéed mushrooms.
Enjoy this exquisite take on traditional meatloaf, sure to impress your family and guests alike!
