Meatloaf Wellington with Madeira Sauce
Elevate classic comfort food with this show-stopping Meatloaf Wellington with Madeira Sauce, perfect for an elegant dinner or holiday gathering. This recipe takes savory homemade meatloaf, made with a flavorful blend of ground beef, pork, herbs, and aromatics, and wraps it in a golden, flaky puff pastry crust layered with earthy mushroom duxelles. The result? A beautifully crisp exterior that encases juicy, tender meatloaf bursting with flavor. The crowning touch is the rich, velvety Madeira sauce, crafted from a blend of wine, beef stock, and cream, providing a luxurious drizzle for every slice. With its impressive presentation and irresistible taste, this unique take on a traditional beef Wellington is sure to be the star of your table. Perfect for entertaining, this dish is surprisingly approachable, requiring just 25 minutes of prep time before baking to a golden perfection!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 1 Eggs
- 0.5 cup Onion, finely diced
- 2 cloves Garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Puff pastry sheet, thawed
- 1 Egg, beaten (for egg wash)
- 1 cup Button mushrooms, finely chopped
- 2 tbsp Unsalted butter
- 0.5 cup Madeira wine
- 1 cup Beef stock
- 0.25 cup Heavy cream
- 1 tbsp All-purpose flour
- 1 tsp Fresh thyme
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, diced onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix well to form a uniform meatloaf mixture.
Shape the mixture into a compact loaf approximately 8 inches long and 3 inches wide. Place the loaf onto the prepared baking sheet and bake for 25 minutes. Allow to cool slightly.
While the meatloaf cools, prepare the mushroom duxelles. In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped mushrooms and sauté until the moisture evaporates, about 5-7 minutes. Season with salt and pepper to taste. Set aside to cool.
Lay the thawed puff pastry sheet on a floured surface. Spread the cooled mushroom duxelles evenly over the center of the pastry.
Place the slightly cooled meatloaf on top of the mushroom mixture. Carefully fold the puff pastry over the meatloaf, sealing the edges tightly. Trim any excess pastry.
Transfer the wrapped meatloaf seam-side down onto a baking sheet lined with parchment paper. Brush the pastry with the beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed. Let it rest for 10 minutes before slicing.
While the Wellington bakes, prepare the Madeira sauce. In the same skillet used for mushrooms, melt 1 tablespoon of butter over medium heat. Stir in the flour and cook for 1 minute to create a roux.
Gradually add the Madeira wine, whisking to deglaze the pan. Pour in the beef stock and thyme, then simmer until slightly thickened, about 5 minutes.
Stir in the heavy cream and season with salt and pepper. Cook for an additional 2-3 minutes until the sauce is velvety and smooth.
Slice the Meatloaf Wellington and serve with a generous drizzle of Madeira sauce. Enjoy!
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.7 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
