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Wellington Meatloaf




Source of Recipe


4 Seasons Recipes


List of Ingredients




2 eggs, beaten
1/4 cup of milk
1/4 cup of catsup
1 - 1 3/8 oz. package of dry onion soup mix
1 tablespoon of chopped parsley
2 slices of bread torn into pieces
2 lbs. of a mixture of ground beef, veal, and pork
1 - 7/8 oz. package of mushroom gravy mix
Pastry Ingredients:
1/2 cup plus 2 tablespoons of all purpose flour
A dash of salt
1 tablespoon of shortening
2 tablespoons of butter cut into pieces
1 1/2 to 2 tablespoons of cold water


Recipe



Combine the flour and salt in a mixing bowl. Cut in the shortening, then
cut in the
butter until mixture resembles coarse meal. Stir in the water with a fork.
Wrap
the dough in wax paper and chill for 30 minutes. Place dough on a floured
surface
and roll to about 1/8" thick.
Combine the eggs, milk, catsup, the onion soup mix and mix well. Add to the
meat
mixture and mix thoroughly. Place the meat mixture into a 13" X 9" X 2" pan
and
shape into a loaf. Center the pastry over the meat loaf, tucking the pastry
around the
bottom of the meat loaf to seal in the juices. Prick the top of the pastry
with a fork.
Bake at 350 degrees for 1 hour and 15 minutes. Prepare the mushroom gravy
according to the package directions and serve over the meat loaf.