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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Meat Loaf Wellington Recipe

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This recipe for Meat Loaf Wellington is from The Bar Lazy M7 Grill , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 7/8 c. (lg. can) undiluted Carnation evaporated milk
1 1/2 lb. ground beef
1/2 c. fine cracker crumbs
1 egg
1/2 c. onion, chopped
1 tbsp. mustard
1 1/2 tsp. salt
1/8 tsp. pepper
1 3/4 c. flour
3 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1/4 c. water
10 oz. can Cream of Mushroom or Celery soup
Directions:
Directions:
Combine 2/3 cup of the evaporated milk with beef, crumbs, egg, onion, mustard, salt and pepper. Mix lightly but thoroughly. Shape into 9" log on waxed paper. Mix flour, baking powder and second amount of salt until well blended. Cut in shortening until mixture resembles coarse meal. Add 1/2 cup evaporated milk and water all at once and stir with fork until all ingredients are moistened. Turn out onto lightly floured surface and knead gently about 20 times. Roll to 12" square.

Roll meat onto dough. Wrap, moisten and seal seam and ends. Lay seam side down on buttered pan. Score top very lightly. Bake 10 minutes at 425ºF. Reduce to 325ºF and bake 65 - 70 minutes longer.

For sauce: heat remaining evaporated milk with cream of mushroom or celery soup. Serves 6.

 

 

 

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