MEATLOAF WELLINGTON RECIPES
MEATLOAF WELLINGTON RECIPE - FOOD.COM
I got this recipe from Taste Of Home. It is so good and very easy. It is so impressive, you can serve it to company. It is just outstanding. The original recipe called for beef, pork and veal. I just use beef.
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 21
Steps:
- 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°F 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.
Nutrition Facts : Calories 519, FatContent 31.9, SaturatedFatContent 10.6, CholesterolContent 118.3, SodiumContent 597.6, CarbohydrateContent 30.4, FiberContent 1.3, SugarContent 3.9, ProteinContent 25.3
MY MOM'S MEAT LOAF WELLINGTON RECIPE: HOW TO MAKE IT
Ever since the Taste of Home Restaurant opened its door in downtown Greendale, Wisconsin, diners have been asking us to share this recipe, so here it is.—Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 2 meat loaves (5-6 servings each) and about 2-1/2 cups sauce.
Number Of Ingredients 24
Steps:
- In a large 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 9x3 in., On a lightly floured surface, roll out each pastry sheet into an 18x16-in. 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 15x10x1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. , Meanwhile, for sauce, in a small saucepan, melt butter. 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 small skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce with meat loaf slices.
Nutrition Facts : Calories 481 calories, FatContent 26g fat (9g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 1014mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 22g protein.
More about "meatloaf wellington recipes"
MEATLOAF WELLINGTON VINTAGE RECIPE FROM 1974 - CLICK AMERICANA
Total Time 1 hours 40 minutes
Calories 641 calories per serving
- Drizzle the Wellington with the sauce; serve.
MEATLOAF WELLINGTON RECIPE - COOKEATSHARE
Reviews 1
Calories 305 per serving
- Mix thoroughly 1/2 c. soup, beef, bread crumbs, onion, egg and salt. Shape firmly into loaf (8 x 4 inches) and place in shallow baking pan or possibly on rack if meat is not lean. Bake at 375 degrees for 1 hour. Spoon off fat. Separate 1 (8 oz) package refrigerated crescent dinner rolls; place crosswise over top and down sides of meatloaf, overlapping slightly. Bake 15 min more. While this is baking for last 15 min, blend remaining soup, water, and drippings. Heat; stir now and then. Serve with loaf. Serves 6-8.
TASTE OF HOME'S RESTAURANT MEATLOAF WELLINGTON | JUST A ...
From justapinch.com
Reviews 5
Category Beef
Cuisine American
- Melt butter in a saucepan. Whisk in flour until smooth. Stir in consomme, tomato paste, thyme, rosemary, browning sauce, and cloves. Bring to a boil; cook and stir for two minutes or until thickened. Stir in Madeira wine. Serve with the Meatloaf Wellington.
NADIYA HUSSAIN'S MARMITE WELLINGTON WITH EGG | TIME TO EAT BBC
From thehappyfoodie.co.uk
Total Time 2 hours
Cuisine British
Preheat the oven to 200°C/fan 180°C.
Put the mince, sausage meat, chilli flakes, salt, garlic, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture.
Lay two long lengths of clingfilm on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a rectangular shape about 30cm x 25cm. Line up the hard-boiled eggs in a row down the centre of the rectangle, short end to short end. With the aid of the clingfilm, create a large sausage shape. The eggs should be encased by the meat, rather like a long Scotch egg. Twist the ends of the clingfilm and put the roll into the fridge.
Meanwhile, roll out the pastry to about 35cmx 35cm and 5mm thickness and brush the surface with the yeast extract mix. Remove the meat roll from the clingfilm and place lengthways on the rolled-out pastry, just off centre. Bring the larger side of the pastry over the meat roll, then pinch the edges together to close. Crimp all the way round.
Brush the pastry with the egg wash and place on a baking tray. Put it into the preheated oven and bake for about 1 hour, or until the pastry is golden and the roll is cooked through.
To get ahead:
If you want to get ahead, you can prepare all this the night before and bake it in the morning. After brushing the roll with the eggwash, wrap it in clingfilm and place it in the fridge on its baking tray overnight. The following morning, preheat the oven to 200°C/fan 180°C, remove the clingfilm, and cook the roll for 45 minutes.
Reduce the temperature to 180°C/fan 160°C and bake for a further 30 minutes, until cooked through.
MEATLOAF WELLINGTON RECIPE | ALLRECIPES
From allrecipes.com
MEATLOAF WELLINGTON RECIPE - FOOD.COM
From food.com
MEATLOAF WELLINGTON | RECIPE | THE FRESH MARKET
MEAT LOAF WELLINGTON RECIPE: HOW TO MAKE IT
From tasteofhome.com
CRAVINGS | MEATLOAF WELLINGTON
MEATLOAF WELLINGTON | RECIPELION.COM
From recipelion.com
MEATLOAF WELLINGTON | RECIPELION.COM
From recipelion.com
MEATLOAF WELLINGTON - RECIPE | COOKS.COM
From cooks.com
HOW TO MAKE DELICIOUS MEATLOAF WELLINGTON-SIMPLE AND ...
From peacockridgefarm.com
MEATLOAF WELLINGTON WITH PUFF PASTRY RECIPES
From tfrecipes.com
MEATLOAF WELLINGTON, SCOTCH EGG RECIPE | EPICURIOUS.COM
From epicurious.com
NADIYA'S MEATLOAF ROLL RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN MEATLOAF WELLINGTON WITH SUN DRIED TOMATOES ...
From recipetineats.com
RECIPE OF FAVORITE CHRISSIE'S MEATLOAF – COOK RECIPES
From omerets.com
ORIGINAL BETTY CROCKER 1970 BEEF WELLINGTON RECIPES
From share-recipes.net
CRESCENT ROLL MEATLOAF WELLINGTON RECIPE | CDKITCHEN.COM
From cdkitchen.com
