Meatloaf Wellington

Ingredients

• 3 lb lean ground beef
• 1 cup minced onion
• ¼ cup chopped parsley
• 1 clove garlic, minced
• ¾ cup dry red wine
• 3 eggs, lightly beaten
• ½ tsp basil
• 1½ tsp salt
• ½ tsp pepper
• 2 pkg 10 oz each frozen patty shells, thawed
• 1 egg mixed with 1 tsp water

Method

1. Combine the first nine ingredients (beef, onion, parsley, garlic, wine, eggs, basil, salt and pepper). Turn into a loaf pan. Bake at 350 degrees 70 minutes. Cool. Drain the meat drippings; reserve.
2. Roll out the thawed pastry on a floured board into a rectangle, 1/4-inch thick. Place the cooled meatloaf, top side down, in the center of the pastry. Fold the pastry around the top and sides of the loaf; trim and seal.
3. Place on a baking sheet; prick the pastry. Brush with the egg wash. Bake at 425 degrees, 20 minutes.

Notes

Serve with hot mushroom sauce. Serves 10-12. From Rosauers (Beef BF-46).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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