Meatloaf Wellington vintage recipe from 1974

Instructions

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