Meatloaf Wellington With Madeira Sauce

“Tired of meatloaf you say? Then wait until you taste this wonderful creation that a friend made for me a few years ago. I begged for the recipe. I admit, I have not ventured to make this myself because my family doesn't care for meatloaf, but I can certainly vouch for the outstanding taste.”
1hr 20mins

Ingredients Nutrition


  1. In a bowl, beat 2 eggs, ketchup, season salt, Worcestershire, mustard and pepper.
  2. Crumble meat over mixture and mix well.
  3. Sprinkle with onion and bread crumbs; mix gently.
  4. Shape into two loaves, about 9 in x 3 inches.
  5. On a lightly floured surface, roll out each pastry sheet into an 18in x 16in rectangle.
  6. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf.
  7. Fold long sides over loaf and pastry seal seams.
  8. Place, seam side down, on a rack in a large baking pan.
  9. Beat remaining egg; brush over pastry.
  10. Bake at 350 degrees for 60 to 70 minutes or until a meat thermometer reads 160-170 degrees.
  11. Meanwhile, for sauce, melt butter in saucepan.
  12. Whisk in flour until smooth.
  13. Stir in the consommé, tomato paste, thyme rosemary browning sauce and cloves.
  14. Bring to a boil;cook and stir for 2 minutes or until thickened.
  15. Stir in wine.
  16. In a skillet, sauté mushrooms in oil until tender.
  17. Serve the mushrooms and sauce over meatloaf slices.

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