Meatloaf Wellington
List of Ingredients
2 pounds lean ground beef
1 cup fine, dry breadcrumbs
3 tablespoons onion, finely chopped
1 can mushroom soup
2 eggs, lightly beaten
2 teaspoons steak sauce
1 teaspoon salt
1/2 teaspoon pepper
1 (17 1/4-ounce) package frozen, puff pastry sheets, thawed
1 egg, lightly beatenRecipe
Stir together first 8 ingredients in a large bowl; press mixture into a lightly greased 9 x 5 inch loafpan. Bake at 375 degrees for 45 to 50 minutes. Invert onto a wire rack over a shallow pan; let stand 10 minutes.
Unfold pastry sheets. Lap a shortedge of one pastry sheet 1 inch over a short edge of second pastry sheet on a lightly floured surface, and press edges securely. Roll into an 18- x 10-inch rectangle. Place meatloaf in center of pastry. Fold pastry over meatloaf, covering completely; trim excess pastry and press edges to seal. Place meatloaf, seam side down, on baking sheet, and brush with 1 egg.
Bake at 425 degrees for 20 minutes or until brown. Yield: 8 servings.
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