Meatloaf Wellington - cooking recipe

Ingredients

meat loaf
3 eggs
1/2 cup ketchup
2 1/2 teaspoons seasoning salt
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon pepper
2 1/4 lbs lean ground beef
1/3 cup chopped onion
3/4 cup dry breadcrumbs
1 (17 1/4 ounce) package frozen puff pastry, thawed
madeira wine sauce
1/4 cup butter or 1/4 cup 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)
1 dash clove
1/2 cup madeira wine or 1/2 cup beef broth
2 cups sliced fresh mushrooms
2 tablespoons olive oil

Preparation

In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper.
Crumble beef over 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 350\u00b0F for 60 to 70 minutes.
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.