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Meatloaf Wellington

Ground beef, milk, onion, bread crumbs, cheese, spices and an egg are mixed together. Then the mixture is formed into meatloaves. Next puff pastry is rolled out and cut into squares. One meatloaf is placed in the center of each square and folded up around the meatloaf. The puffy pastry bundles are placed on a baking sheet and cooked until golden. A homemade mushroom gravy is made with beef consommé, tomato paste, broth and sautéed mushrooms. Then the gravy is served over the cooked wellingtons.
Course Entree
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8 people

Ingredients

  • 1 package frozen puff pastry
  • ¾ cup onion
  • 2 eggs divided
  • 1 tsp salt
  • 2 sprigs thyme
  • 1 ½ lbs ground beef
  • ¾ cup Italian bread crumbs
  • 1 tbsp butter
  • ½ tsp ground beef
  • 1 cup milk
  • ⅓ cup grated Parmesan cheese

Maderia Sauce

  • ¼ cup butter cubed
  • 5 tbsp flour
  • 2 cups condensed beef consommé undiluted
  • 1 tbsp tomato paste
  • ¼ tsp dried thyme
  • ¼ tsp dried rosemary crushed
  • ¼ tsp browning sauce optional
  • Dash cloves
  • ½ cup Madeira wine or beef broth
  • 2 cups sliced fresh mushrooms
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 425 F. Line a sheet pan with parchment paper or aluminum foil.
  2. Remove pastry from freezer and let thaw at room temperature while making meat mixture.
  3. In a large mixing bowl, add ground beef, milk, onion, bread crumbs, cheese and 1 egg and mix until incorporated. Divide meatloaf mixture in half, then shape into four equal portions. Shape each loaf, about 2 to 3 inches long and set aside.
  4. Crack one egg into a small bowl and beat together with 1 tbsp water; set aside.
  5. Working with one sheet of pastry at a time, roll the pastry to 14x20 inches. Slice into 4 rectangles and place a portion of meatloaf into the center of the rectangle. Brush edges of pastry with the egg wash. Fold the pastry up over the ends then fold the remaining sides over the meatloaf to cover. Crimp the edges to seal and brush with egg wash. Place the wrapped meatloaf seam side down on the parchment paper. Repeat to make 8 total meatloaf servings.
  6. Brush the tops with egg wash and bake for 15 to 20 minutes or until the puff pastry is golden brown and the internal temperature reaches 165 F.

Maderia Sauce

  1. In a small saucepan, melt butter. Whisk in flour until smooth. Stir in the consommé, 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.
  2. In a small skillet, sauté mushrooms in oil until tender. Serve mushrooms and sauce with meat loaf slices.