Ingredients
3 large eggs1/2 cup ketchup2-1/2 teaspoons seasoned salt2 teaspoons Worcestershire sauce1/4 teaspoon ground mustard1/8 teaspoon pepper3/4 pound lean ground beef (90% lean)3/4 pound ground veal3/4 pound ground pork1/3 cup chopped onion3/4 cup dry bread crumbs1 package (17.30 ounces) frozen puff pastry, thawedMADEIRA SAUCE:1/4 cup butter, cubed5 tablespoons all-purpose flour2 cups condensed beef consomme, undiluted1 tablespoon tomato paste1/4 teaspoon dried thyme1/4 teaspoon dried rosemary, crushed1/4 teaspoon browning sauce, optionalDash cloves1/2 cup Madeira wine or beef broth2 cups sliced fresh mushrooms2 tablespoons olive oil
Preparation
In a large 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 into two loaves, about 9x3 in.
On a lightly floured surface, roll out each pastry sheet into an 18x16-in. rectangle. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and pastry; seal seams.
Place, seam side down, on a rack in a 15x10x1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°.
Meanwhile, for sauce, in a small saucepan, melt butter. Whisk in flour until smooth. Stir in the consomme, tomato paste, thyme, rosemary, browning sauce if desired and cloves. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine or broth.
In a small skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce with meat loaf slices.
