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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.

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