Meatloaf Wellington With Madeira Sauce - cooking recipe

Ingredients

3 eggs
1/2 cup ketchup
2 1/2 teaspoons seasoning salt
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/8 teaspoon fresh ground pepper
1 lb lean ground beef (must be lean so there will not be too much fat seeping out of pastry)
1/2 lb ground veal
1/2 lb ground pork
1/3 cup onion, chopped finely
3/4 cup dry breadcrumbs
1 (17 1/4 ounce) package puff pastry
Madeira Sauce
1/2 cup butter
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 ground cloves
1/2 cup madeira wine
2 cups sliced fresh mushrooms
2 tablespoons olive oil or 2 tablespoons vegetable oil

Preparation

In a bowl, beat 2 eggs, ketchup, season salt, Worcestershire, mustard and pepper.
Crumble meat over mixture and mix well.
Sprinkle with onion and bread crumbs; mix gently.
Shape into two loaves, about 9 in x 3 inches.
On a lightly floured surface, roll out each pastry sheet into an 18in x 16in 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 large baking pan.
Beat remaining egg; brush over pastry.
Bake at 350 degrees for 60 to 70 minutes or until a meat thermometer reads 160-170 degrees.
Meanwhile, for sauce, melt butter in saucepan.
Whisk in flour until smooth.
Stir in the consomme, tomato paste, thyme rosemary browning sauce and cloves.
Bring to a boil;cook and stir for 2 minutes or until thickened.
Stir in wine.
In a skillet, saute mushrooms in oil until tender.
Serve the mushrooms and sauce over meatloaf slices.