Meatloaf Wellington

“I got this recipe from Taste Of Home. It is so good and very easy. It is so impressive, you can serve it to company. It is just outstanding. The original recipe called for beef, pork and veal. I just use beef.”
1hr 25mins
2 loaves

Ingredients Nutrition


  1. In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper.
  2. Crumble beef over and mix well.
  3. Sprinkle with onion and bread crumbs; mix gently.
  4. Shape into two loaves, about 9-inches x 3-inches.
  5. On a lightly floured surface, roll out each pastry sheet into an 18-inch x 16-inch rectangle.
  6. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and.
  7. pastry seal seams.
  8. Place, seam side down, on a rack in a 15-inch x 10-inch x 1-inch baking pan.
  9. Beat remaining egg; brush over pastry.
  10. Bake at 350°F for 60 to 70 minutes.
  11. Meanwhile, for sauce, melt butter in a saucepan.
  12. Whisk in flour until smooth.
  13. Stir in the consomme, tomato paste, thyme, rosemary, browning sauce, if desired and cloves.
  14. Bring to a boil; cook and stir for 2 minutes or until thickened.
  15. Stir in wine or broth.
  16. In a skillet, saute mushrooms in oil until tender.
  17. Serve the mushrooms and sauce over meat loaf slices.

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