Meatloaf Wellington

Preparation:

Start with your favorite meatloaf recipe, but divide the mixture in half before baking. Use lean ground beef to prevent a lot of fat from spilling in the oven.

Buy a pack of commercial frozen-puff pastry dough. Roll out two sheets of thawed puff pastry dough into large rectangles, about 16 by 20 inches. Spray the pastry with some water if it starts to dry out while you're working with it.

Meatloaf Wellington Sauce

Ingredients:

1/4 stick butter
1/2 cup flour
2-1/2 cups beef consommé
1 Tbs. tomato paste
1/2 tsp. dried thyme
1/2 tsp. dried rosemary, crushed
dash cloves

Preparation:

Melt butter in a saucepan and whisk in flour until smooth. Stir in remaining ingredients and bring to a boil. Cook for about two minutes, stirring constantly, until thickened. Serve over meatloaf.