MEATLOAF WELLINGTON

Steps:

• In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper.
• Crumble beef over and mix well.
• Sprinkle with onion and bread crumbs; mix gently.
• Shape into two loaves, about 9-inches x 3-inches.
• On a lightly floured surface, roll out each pastry sheet into an 18-inch x 16-inch rectangle.
• Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and.
• pastry seal seams.
• Place, seam side down, on a rack in a 15-inch x 10-inch x 1-inch baking pan.
• Beat remaining egg; brush over pastry.
• Bake at 350°F for 60 to 70 minutes.
• Meanwhile, for sauce, melt butter in a saucepan.
• Whisk in flour until smooth.
• Stir in the consomme, tomato paste, thyme, rosemary, browning sauce, if desired and cloves.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in wine or broth.
• In a skillet, saute mushrooms in oil until tender.
• Serve the mushrooms and sauce over meat loaf slices.