Prep: 20 minutes | Bake: 1 hour | Yield: 2 meat loaves (5-6 servings each) and about 2-1/2 cups sauce

3 eggs
1/2 cup ketchup
2-1/2 teaspoons seasoned salt
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon pepper
3/4 pound lean ground beef
3/4 pound ground veal
3/4 pound ground pork
1/3 cup chopped onion
3/4 cup dry bread crumbs
1 package (17.30 ounces) frozen puff pastry, thawed

Madeira Sauce
1/4 cup butter, cubed
5 tablespoons all-purpose flour
2 cups condensed beef consomme, undiluted
1 tablespoon tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon browning sauce, optional

Dash Cloves
1/2 cup Madeira wine or beef broth
2 cups sliced fresh mushrooms
2 tablespoons olive oil

In a large bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs; mix gently. Shape into two loaves, about 9 in. x 3 in.

On a lightly floured surface, roll out each pastry sheet into an 18-in. x 16-in. 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 a15-in. x 10-in. x 1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350° for 60-70 minutes or until a meat thermometer reads 160°-170º.

Meanwhile, for the sauce, in a small saucepan, melt butter. 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 small skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce with meat loaf slices.