The next time you entertain, try this delicious
dish.
Meatloaf
Wellingtons with Mushroom Sauce
1 (33-ounce) package STOUFFER'S®
Family Style Favorites Meatloaf in Gravy
1 (17-1/4-ounce) package frozen puff pastry sheets, thawed
2 tablespoons butter or margarine
3 garlic cloves, minced
1/2 pound thinly sliced fresh mushrooms (crimini, button, shiitake,
portobello, straw)
3/4 cup Madeira or dry red wine
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
PREPARE meatloaves according
to package directions. Remove meatloaves from pan, reserving
gravy.
PLACE pastry sheets on
a lightly floured surface. Roll each into a 12-inch square. Cut
each into 4 (6-inch) squares. Reserve 2 squares for other uses.
PLACE 1 meatloaf in center
of each square. Brush edges of pastry with water. Fold pastry
over, and pinch edges to seal. Trim excess pastry, if necessary.
Place wellingtons, seam side down, on a lightly greased baking
sheet.
BAKE at 400°F (205°C)
for 20 to 25 minutes.
MELT butter over medium-high
heat in a medium skillet; add garlic, and saute until tender.
Add mushrooms; saute 3 minutes. Stir in wine; reduce heat, and
simmer 10 minutes or until liquid is reduced to 1/4 cup. Stir
in reserved meatloaf gravy, salt, and pepper. Serve with wellingtons.
Makes 6 servings.
Note: For best results,
thaw puff pastry in refrigerator overnight.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
