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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Another recipe from Tastes of Home cooking magazine. I have not tried this dish yet but wanted to post it so I don't lose it. It makes an elegant dish that you can serve to guests. Ingredients:
3 eggs |
1/2 cup ketchup |
2 1/2 teaspoons seasoning salt |
2 teaspoons worcestershire sauce |
1/4 teaspoon ground mustard |
1/8 teaspoon pepper |
3/4 lb lean ground beef |
3/4 lb ground veal |
3/4 lb ground pork |
1/3 cup onion, chopped |
3/4 cup dry breadcrumbs |
1 (17 1/4 ounce) package frozen puff pastry, thawed |
1/4 cup butter |
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 |
1 dash clove |
1/2 cup madeira wine |
2 cups fresh mushrooms, sliced |
2 tablespoons olive oil |
Directions:
1. In a bowl beat 2 eggs, ketchup, seasoned salt, worcestershire sauce, mustard and pepper.
2. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs; mix gently. Shape into two loaves.
3. On a lightly floured surface, roll out each pastry sheet into an 18-inch. x 16-inch. rectangle. Invert meatloaves and place in center of each pastry; fold short sides of pastry over loaf.
4. Fold long sides over loaf and seal seams. Place seam side down on a rack in a shallow baking pan. Beat remaining egg and brush over each pastry loaf. Bake at 350°F for 60-70 minutes or until a meat thermometer reads 160-170°F.
5. MADEIRA SAUCE:.
6. Melt butter in a saucepan. Whisk in the flour until smooth. Stir in the consommé, tomato paste, thyme, rosemary, browning sauce and cloves.
7. Bring to a boil, cook and stir for 2 minutes or until thickened, stir in the Madeira wine.
8. In a frying pan, sauté mushrooms in olive oil until tender.
9. Serve the mushrooms and sauce over the meatloaf slices.
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