MEAT LOAF WELLINGTON

3 eggs
l/2 cup ketchup
2-l/2 tsp. seasoned salt
2 tsp. worcestershire sauce
l/4 tsp. ground mustard
l/8 tsp. pepper
3/4 lb. lean ground beef
3/4 lb. each ground veal and pork (or all pork)
l/3 cup chopped onion
3/4 cup dry bread crumbs
l pkg. (l7-o/4 oz.) frozen puff pastry, thawed
Madeira Sauce:
l/4 cup butter
2 cups beef consomme
l tbsps. tomato paste
l/4 tsp. dried thyme
l/4 tsp. dried rosemary, crushed
l/4 tsp. browning sauce, optional
dash cloves
l/2 cup Madeira wine or beef broth
2 cups sliced fresh mushrooms
2 tbsps. olive or veggie oil
In a 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 in to two loaves, about 9″x3″. On a lightly floured surface roll out each pastry sheet into an l8″xl6″ rectangle. Invert meat loaves and place in center of each pastry; fold short sides of pastry ovber loaf. Fold long sides over loaf and pastry; seal seams. Place seam side down on rack in a l5″ x l0″ x l” baking pan. Beat remaining egg; brush over pastry. Bake at 350 for 60-70 mins. or until meat therm. reads l60-l70. Meanwhile for sauce melt butter in saucepan. Whisk in flour until smooth. Stir in cconsomme, tomato paste, thyme, rosemary, browning sauce if desired and cloves. Bring to a boil; cook and stir for 2 mins. or until thickened. Stir in wine or broth. In a skillet saute mushrooms in oil until tneder. Serve the mushrooms and sauce over meat loaf slices.
Yield: 2 meat loaves (5-6 servings each) and about 2-l/2 cups sauce. Qick Cooking Magazine