Meatloaf Wellington vintage recipe from 1974

Name: Meatloaf Wellington
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 1 slightly beaten egg; 2 cups soft bread crumbs; 1/4 cup dry red wine; 2 tablespoons finely chopped onion; 1/4teaspoon dried bay, crushed; 1-1/2 pounds lean ground beef; 1/4 cup canned liver spread; 1 10-ounce package frozen patty shells, thawed (6 shells); 1 slightly beaten egg; 2 tablespoons butter or margarine; 1-1/2 tablespoons cornstrach; 1 cup condensed beef broth; 1/2 cup dry red wine; 1/4 cup sliced pitted ripe olives

1970s, Retro dinner recipes, Vintage magazines, Vintage meat recipes

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Meatloaf Wellington

In this vintage ’70s recipe, savory ground beef meatloaf and canned liver spread retain the characteristic flavor, but not the expense, of the classic ingredients in Beef Wellington: beef rib roast and pate de foie gras.

Meatloaf Wellington

Yield: 6

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Additional Time: 10 minutes

Total Time: 1 hour 40 minutes

Ingredients

1 slightly beaten egg
2 cups soft bread crumbs
1/4 cup dry red wine
2 tablespoons finely chopped onion
1/4teaspoon dried bay, crushed
1-1/2 pounds lean ground beef
1/4 cup canned liver spread
1 10-ounce package frozen patty shells, thawed (6 shells)
1 slightly beaten egg
2 tablespoons butter or margarine
1-1/2 tablespoons cornstrach
1 cup condensed beef broth
1/2 cup dry red wine
1/4 cup sliced pitted ripe olives

Instructions

Combine the first egg, bread crumbs, wine, 1/4 cup water, onion, 1 teaspoon salt, and bay.
Add beef; mix well.
Pat into 8-1/2" by 4-1/2 by 2-1/2-inch loaf pan; turn out onto shallow baking pan.
Bake in 350 (F) oven 40 minutes.
Drain meat.
Set oven at 400 (F).
Spread top and sides of loaf with liver spread.
On lightly floured surface, press 3 patty shells together; roll to 10- by 6-inches; cut and patch as needed.
Place in 15-1/2" by 10-1/2" by 2-inch baking pan.
Carefully lift meat loaf onto center of dough.
Press remaining patty shells together; roll to 10- by 6-inches.
Adjust second rectangle over meat.
Brush edges of bottom pastry with some of the remaining egg.
Seal top pastry to bottom, trimming and reserving edges; cut decorations from trimmings.
Arrange trimmings atop loaf.
Brush remaining egg over all.
Bake in 400 (F) oven 30 to 35 minutes.
While the Wellington is cooking, make the Mock Perigourdine sauce by melting butter or margarine in a small saucepan; blend in cornstarch.
Stir in beef broth; cook and stir until thickened and bubbly.
Add the wine and olives; simmer for 5 minutes. (Makes about 1-1/3 cups.)
Drizzle the Wellington with the sauce; serve.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 641Total Fat: 29gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 240mgSodium: 769mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 53g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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