Recipe: Meat Loaf Wellington in Madeira Sauce with Bacon and Cheddar Mashed Potatoes

MEAT LOAF WELLINGTON
Source: Taste of Home
Servings: 2 meat loaves (5 to 6 servings each) and about 2 1/2 cups sauce

3 eggs, divided use
1/2 cup ketchup
2 1/2 teaspoons 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
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 18x16-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 350 degrees F 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, saute mushrooms in oil until tender. Serve the mushrooms and sauce over meat loaf slices.

---

BACON AND CHEDDAR MASHED POTATOES

1 1/2 pound potatoes, unpeeled, quartered
1/2 cup salad dressing (not mayonnaise)
4 slices bacon, crisply cooked, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Cheddar Cheese

Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain.

Mash potatoes. Add dressing, bacon, garlic powder, salt and pepper; beat until fluffy. Stir in cheese.