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