|
|
|
Meat Loaf Wellington
1 1/2 pounds of ground chuck
3/4 cup of fine dry bread crumbs
1/3 cup of chopped onion
2 tablespoons of ketchup
1 egg, slightly beaten
2 tablespoons of milk
1 teaspoon of rosemary leaves, crumbled
1 teaspoon of Worcestershire sauce
1 1/4 teaspoons of salt
1/4 teaspoon of freshly ground black pepper
one 4 3/4 ounce can of liverwurst spread
one 3 ounce can of chopped mushrooms, undrained
2 tablespoons of fine dry bread crumbs
one 10 ounce package of pie crust mix
Cold water
1 egg yolk
1 tablespoon of cold water
Preheat oven to 350ºF. In a large mixing bowl, combine the ground chuck,
3/4 cup bread crumbs, onion, ketchup, egg, milk, rosemary,
Worcestershire , salt and pepper; blend well.
On sheet of waxed paper, shape meat into a 7x4 inch rectangle. Place
loaf on a baking sheet; bake for 40 minutes. Cool for 25 minutes, until
just warm.
Meanwhile in a small bowl, combine liverwurst spread with drained
chopped mushrooms, save liquid for sauce and 2 tablespoons of bread
crumbs, set aside.
Prepare pie crust mix according to package directions and divide into
two parts, one slightly larger.
Roll small piece of dough into a rectangle 2 inches wider and longer
than cooled meat loaf. Place on foil lined baking sheet.
Place meat loaf on bottom crust. Spread surface of meat loaf with
liverwurst mixture. Set oven to 400ºF.
Roll out remaining dough into a rectangle large enough to cover top and
sides of meat loaf. Cover meat loaf with top crust. Seal edges together
smoothly with cold water. trim edges of crust as necessary. Prick
surface and decorate as desired with pastry flowers.
Combine egg yolk with 1 tablespoon of cold water and brush entire crust
with glaze.
Bake for about 20 to 25 minutes, or until crust is golden brown. Makes 8
servings
Sauce for Meat Loaf Wellington
2 envelopes (3/4 ounce size) brown gravy mix
Liquid from mushrooms
1 1/4 cup of water
3/4 cup of dry red wine
1/4 teaspoon of rosemary leaves, crushed
Make up brown gravy mix as package directs except use mushroom liquid,
water, wine, and rosemary in quantities given above.
Bring to boiling, stirring. Add additional wine or water if too thick.
Season to taste. Makes about 2 cups |
|
- Cookies -
Couscous -
Crumb Cake -
Deep Fryer -
Dips, Sauces, & Salsa -
Desserts -
Dressing/Stuffing - Dutch Oven/Cast
Iron - Eggplant -
Eggs -
Ethnic & Regional - Fish -
Halloween -
Ham -
Holiday Recipes - Kid Favorites
- Low Fat Store & Recipes -
Meatloaf -
Meats -
Microwave - Mousse -
Muffins -
Mussels -
All Things Pasta! -
Potato Salad -
Pound cake -
Puddings -
Quick n Easy -
Salads -
Slow Cooker - Thanksgiving & Christmas
- Veal -
Vegetables - Weight Watchers
View All Categories
Privacy Policy 
Like Us 