Beef Veal: Meatloaf 92 by Recipe Cottage

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	Meatloaf 92

		Meat Loaf Wellington Servings: 2 meat loaves (5 to 6 servings each) and about 2 1/2 cups sauce 3 eggs 1/2 cup ketchup 2 1/2 teaspoons seasoned salt 2 teaspoons Worcestershire sauce 1/4 teaspoon ground mustard 1/8 teaspoon pepper 3/4 teaspoon lean ground beef 3/4 pound each ground veal and pork 1/3 cup chopped onion 3/4 cup dry bread crumbs 1 package (17 1/4 ounces) frozen puff pastry, thawed 1/4 cup butter or margarine 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 Dash cloves 1/2 cup Madeira wine or beef broth 2 cups sliced fresh mushrooms 2 tablespoons olive or vegetable oil 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, 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 350F for 60 to 70 minutes or until a meat thermometer reads 160 to 170F. 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.