MEAT LOAF WELLINGTON

Ingredients:

• 2 lb. lean ground beef
• 1 lb. lean ground veal
• 1 cup chopped fresh onion
• 1/4 cup chopped fresh parsley
• 3 eggs, lightly beaten
• 1/2 tsp. dried leaf basil, crumbled
• 2 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 clove garlic, minced
• 3/4 cup soft white bread crumbs
• 3/4 cup dry red wine
• 2 - 10 oz. packages frozen patty shells, thawed
• 1 egg beaten with 1 tsp. water

Fresh Mushroom Sauce:

• 1/4 cup butter or margarine
• 3 cups sliced fresh mushrooms
• 2-4 Tbsp. flour
• 2 1/2 cups beef broth
• 1/2 cup reserved drippings from meat loaf
• Dash of pepper

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine ground beef, veal, onion, parsley, garlic, bread crumbs, wine, eggs, basil, salt, and pepper.
3. Shape into a loaf and bake in a greased 9x5 inch pan for 1 hour and 10 minutes. Let cool and drain drippings for sauce.
4. Roll pastry shells into an 18x13 inch rectangle. Wrap cooled meat loaf in pastry, trim edges, and seal.
5. Brush with egg mixture, prick crust for steam, and bake at 425°F for 20-25 minutes until golden.
6. Fresh Mushroom Sauce:
7. Melt butter in a saucepan and sauté mushrooms until crisp-tender.
8. Stir in flour and cook for 1 minute. Gradually add beef broth, meat drippings, and pepper.
9. Cook over medium heat until thickened. Serve with Meat Loaf Wellington.