Taste Of Homes Restaurant Meatloaf Wellington Food

MEAT LOAF WELLINGTON

Steps:

• In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well., Press into a greased 9x5-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°., Remove loaf from pan; drain on paper towels. Place in a greased 13x9-in. baking pan. Unroll crescent dough; seal seams and perforations. Cover top and sides of meat loaf with dough; trim excess., Bake for 10-15 minutes or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.

MEATLOAF WELLINGTON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
• Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.
• Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
• Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
• Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

TASTE OF HOME MEATLOAF WELLINGTON

Steps:

• In large bowl, combine the egg, 1/3 cup spaghettie sauce, bread crumbs, salt and pepper.
• Crumble beef over mixture and mix well.
• On a piece of heavy duty foil, pat beef mixture into a 12-inch by 8-inch rectangle.
• Sprinkle 1 cup cheese and parsley to within 1 inch of edges.
• Roll up jelly-roll style, starting with long sides and peeling foil away while rolling.
• Seal seam and ends.
• Place seam side down in a greased 13-inch by 9-inch by 2-inch baking pan.
• Bake, uncovered at 350 degrees for one hour; drain.
• Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
• Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees and crust is golden brown.
• Let stand for five minutes.
• Using two large spatulas, carefully transfer meat loaf to a serving platter.
• Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.

MY MOM'S MEAT LOAF WELLINGTON

Steps:

• In a large 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 9x3 in., On a lightly floured surface, roll out each pastry sheet into an 18x16-in. 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 15x10x1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. , Meanwhile, for sauce, in a small saucepan, melt butter. 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 small skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce with meat loaf slices.

MEATLOAF WELLINGTON

Steps:

• 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.
• 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.
• 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.
• MADEIRA SAUCE:.
• Melt butter in a saucepan. Whisk in the flour until smooth. Stir in the consommé, tomato paste, thyme, rosemary, browning sauce and cloves.
• Bring to a boil, cook and stir for 2 minutes or until thickened, stir in the Madeira wine.
• In a frying pan, sauté mushrooms in olive oil until tender.
• Serve the mushrooms and sauce over the meatloaf slices.