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!

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Lay the thawed puff pastry sheet on a floured surface. Spread the cooled mushroom duxelles evenly over the center of the pastry.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Slice the Meatloaf Wellington and serve with a generous drizzle of Madeira sauce. Enjoy!

Nutrition Facts

Serving size	(1691.5g)

Amount per serving	% Daily Value*
Calories	3002.8

Total Fat 203.9g	0%
Saturated Fat 84.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1019.2mg	0%
Sodium 5157.6mg	0%
Total Carbohydrate 96.6g	0%
Dietary Fiber 6.9g	0%
Total Sugars 19.4g
Protein 170.9g	0%

Vitamin D 99.5IU	0%
Calcium 279.2mg	0%
Iron 18.4mg	0%
Potassium 2590.3mg	0%

*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.

Source of Calories

Fat: 63.2%

Protein: 23.5%

Carbs: 13.3%