VERY ELEGANT!

Meatloaf Wellingtons with Mushroom Sauce
The next time you entertain, try this delicious dish. It is very easy & elegant.

1 (33-ounce) package STOUFFER'S® Family Style Favorites Meatloaf in Gravy
1 (17-1/4-ounce) package frozen puff pastry sheets, thawed
2 tablespoons butter or margarine
3 garlic cloves, minced
1/2 pound thinly sliced fresh mushrooms (crimini, button, shiitake, portobello, straw)
3/4 cup Madeira or dry red wine
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

PREPARE meatloaves according to package directions. Remove meatloaves from pan, reserving gravy.

PLACE pastry sheets on a lightly floured surface. Roll each into a 12-inch square. Cut each into 4 (6-inch) squares. Reserve 2 squares for other uses.

PLACE 1 meatloaf in center of each square. Brush edges of pastry with water. Fold pastry over, and pinch edges to seal. Trim excess pastry, if necessary. Place wellingtons, seam side down, on a lightly greased baking sheet.

BAKE at 400F (205C) for 20 to 25 minutes.

MELT butter over medium-high heat in a medium skillet; add garlic, and saute until tender. Add mushrooms; saute 3 minutes. Stir in wine; reduce heat, and simmer 10 minutes or until liquid is reduced to 1/4 cup. Stir in reserved meatloaf gravy, salt, and pepper. Serve with wellingtons. Makes 6 servings.