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Meatloaf Wellingtons with Mushroom Sauce recipe

The next time you entertain, try this deliciouslyeasy dish.

Recipe: Meatloaf Wellingtonswith Mushroom Sauce

1 (33-ounce) package frozen family-stylemeatloaves in gravy
1 (17-1/4-ounce) package frozen puff pastry sheets, thawed
2 tablespoons butter or margarine
3 garlic cloves, minced
1/2 pound thinly sliced fresh mushrooms (crimini, button, shiitake,portobello, straw)
3/4 cup Madeira or dry red wine
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

  • Prepare meatloaves according to packagedirections. Remove meatloaves from pan, reserving gravy.
  • Place pastry sheets on a lightly flouredsurface. Roll each into a 12-inch square. Cut each into 4 (6-inch)squares. Reserve 2 squares for other uses.
  • Place 1 meatloaf in center of each square.Brush edges of pastry with water. Fold pastry over, and pinchedges to seal. Trim excess pastry, if necessary. Place wellingtons,seam side down, on a lightly greased baking sheet.
  • Bake at 400°F (205°C) for 20 to25 minutes.
  • Melt butter over medium-high heat in amedium skillet; add garlic, and saute until tender. Add mushrooms;saute 3 minutes. Stir in wine; reduce heat, and simmer 10 minutesor until liquid is reduced to 1/4 cup. Stir in reserved meatloafgravy, salt, and pepper. Serve with wellingtons.

    Makes 6 servings.

    Note: For best results, thaw puff pastryin refrigerator overnight.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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