FLAVORFUL MEAT LOAF WELLINGTON
Take a moist, flavorful meat loaf, wrap in a golden crust, add a tasty sauce...and you've got one impressive entree you'll be proud to serve guests! -KyAna44, TasteofHome.com Community
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the egg, bread crumbs, 1/2 cup soup, onion, ketchup, garlic and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into a 9x5-in. rectangle and place in a greased 15x10x1-in. baking pan., Bake, uncovered, at 375° for 40 minutes. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake 12-15 minutes longer or until a thermometer reads 160° and crust is golden brown. Let stand for 5 minutes., Meanwhile, in a small microwave-safe bowl, combine sour cream and remaining soup. Cover and microwave on high for 30-40 seconds or until heated through. Serve with meat loaf.
Nutrition Facts : Calories 300 calories, Fat 15g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 582mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.
MEAT LOAF WELLINGTON
My family would rather have this than plain meat loaf. It's a good way to dress up an ordinary dish for company. Many people have asked for the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well., Press into a greased 9x5-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°., Remove loaf from pan; drain on paper towels. Place in a greased 13x9-in. baking pan. Unroll crescent dough; seal seams and perforations. Cover top and sides of meat loaf with dough; trim excess., Bake for 10-15 minutes or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.
Nutrition Facts : Calories 378 calories, Fat 21g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 823mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein.
TASTE OF HOME'S RESTAURANT MEATLOAF WELLINGTON
Several years ago "Taste Of Home" magazine had a contest for meatloaf recipes. The winning recipe was to be added to the menu in their famous restaurant. This recipe was the winner, and it was HIGHLY praised. I haven't tried it yet, mainly because I always forget to buy the Madeira wine, for the sauce. It is a Wellington recipe,...
Provided by Martha Price
Categories Meatloafs
Time 1h25m
Number Of Ingredients 21
Steps:
- 1. Pre-heat oven to 350º.
- 2. In bowl, combine one of the eggs, ketchup, seasoned salt, Worcestershire sauce, dry mustard and pepper. Mix well.
- 3. Crumble meat over the above mixture and mix very well. Sprinkle onion and bread crumbs over meat; mix gently. Shape into loaf about 9-inches by 3-inches. Spread chopped, sauteed mushrooms over top of meat loaf; gently press into meat.
- 4. On lightly floured surface, roll out pastry sheet to a rectangle about 18-inches by 16-inches.
- 5. Invert meat loaf in center of pastry - be careful to not lose mushrooms. Fold short ends of pastry over loaf. Fold long sides of pastry over loaf; press seams to seal.
- 6. Place seam side down on a metal rack placed inside a 15-inch by 10-inch baking pan. Beat remaining egg and brush onto pastry.
- 7. Bake at 350º for 60 - 70 minutes, or until a meat thermometer inserted through pastry into meat reads 160º to 170º.
- 8. While meat loaf is cooking, make Madeira sauce.
- 9. 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.
MEATLOAF WELLINGTON
This is one of my specialties! I'm not a meatloaf fan, but this is to die for! I hope you enjoy. I usually make 2 loaves and freeze the second one for a later use, then thaw, wrap and cook.
Provided by kzbhansen
Categories Meat
Time 2h45m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°.
- Grease a loaf pan.
- Combine egg and milk. Add bread crumbs, onion, celery, seasonings, beef, and pine nuts. Place into the loaf pan.
- Bake 1 hour and 15 minutes.
- Cool and remove from the pan.
- If you freeze allow it to thaw out completely before you continue on with the rest of the steps.
- Preheat oven to 400°.
- Let pastry stand out a room temperature for about 25 minutes. Form into a ball.
- Combine the mushrooms and cheese and spread on the top of the meat loaf.
- Roll out the pastry to about 18x12-inches. Wrap the meat loaf. Use the egg with 2 T water to seal the edges and to brush the top and sides of the loaf with.
- Place on an ungreased baking sheet and bake for 30-40 minutes.
- Let stand 10 minutes before carving.
MEATLOAF WELLINGTON
Meatloaf with a crescent roll crust.
Provided by kristingaddis
Categories Main Dish Recipes Meatloaf Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
- Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.
- Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
- Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
- Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.
Nutrition Facts : Calories 748.2 calories, Carbohydrate 37.8 g, Cholesterol 228.7 mg, Fat 44 g, Fiber 1.7 g, Protein 46.4 g, SaturatedFat 16.9 g, Sodium 1359.4 mg, Sugar 7.5 g
SCOTCH EGGS MEATLOAF
This recipe is based on the popular pub dish, Scotch Eggs, which are hard-boiled eggs encased in ground meat. This is good warm but I like it better cold for sandwiches as it is difficult to slice through the eggs when the meat is hot out of the oven.
Provided by Irmgard
Categories Meatloaf
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Stir together the ketchup, cheese, tomato paste, basil and oregano.
- Divide the mixture in half.
- Combine one half of the mixture with the onion, garlic, salt, pepper and eggs.
- Stir in the bread crumbs.
- Crumble the meat into the same bowl and toss gently until evenly combined.
- Preheat the oven to 350 degrees F.
- Press half of the meat mixture gently into a 8" x 4" loaf pan.
- With the long sides facing you, nestle the hard-cooked eggs into the meat so that the tops point left and right; leave space between each egg.
- Top with the remaining meat mixture, patting down gently.
- Spread the remaining ketchup mixture evenly over the top.
- Bake for 60 to 90 minutes or until the internal temperature registers 180 degrees F on an instant read thermometer.
- Rest for 5 minutes.
- Drain off any fat in the pan and thickly slice the meatloaf using a serrated knife.
EILEEN'S MEATLOAF
This meatloaf is excellent for cold sandwiches in the hubby's lunchbox. Try it with onion or ranch dip instead of sour cream.
Provided by Lindsay
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the beef, egg, sour cream and Worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf, and place in a 9x5 inch loaf pan. Cover with foil.
- Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 13.3 g, Cholesterol 76 mg, Fat 21.6 g, Fiber 0.9 g, Protein 14.4 g, SaturatedFat 9.7 g, Sodium 616.1 mg, Sugar 1.4 g
MY MOM'S MEAT LOAF WELLINGTON
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
Time 1h20m
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, Fat 26g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 1014mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 22g protein.
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