Meatloaf Wellington
Servings: 2 meat loaves (5 to 6 servings each) and about 2-1/2 cups sauce

3 eggs
1/2 cup ketchup
2 1/2 teaspoons Lawry's seasoned salt
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon pepper
3/4 teaspoon lean ground beef
3/4 pound each ground veal and pork
1/3 cup chopped onion
3/4 cup dry bread crumbs
1 package (17 1/4 ounces) frozen puff pastry, thawed
FOR THE MADEIRA SAUCE:
1/4 cup butter or margarine
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, optional
Dash cloves
1/2 cup Madeira wine or beef broth
2 cups sliced fresh mushrooms
2 tablespoons olive or vegetable oil

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, about 9-inches x 3-inches.

On a lightly floured surface, roll out each pastry sheet into an 18-inch x 16-inch 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 15-inch x 10-inch x 1-inch baking pan. Beat remaining egg; brush over pastry.

Bake at 350F for 60 to 70 minutes or until a meat thermometer reads 160 to 170F.

Meanwhile, for sauce, melt butter in a saucepan. 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 skillet, sauté mushrooms in oil until tender. Serve the mushrooms and sauce over meat loaf slices.