Deluxe Crusty Meat Loaf
|Pastry||1 (For 2 Crust Pie)|
|Ground beef||1 1⁄2 Pound|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Cooked rice||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Tarragon||1⁄2 Teaspoon, crushed|
|Sliced mushrooms||1⁄4 Pound|
|Garlic||1 Clove (5 gm), minced|
|Milk||1⁄4 Cup (4 tbs)|
Roll pastry into a rectangle (16x11 inches).
Combine beef, 1/4 cup soup, rice, egg, onion, parsley, salt, tarragon, and pepper.
Lengthwise on pastry, lightly shape beef mixture into loaf (11x3 inches).
Cover entire loaf with pastry by overlapping and sealing long edges on top of loaf.
Fold up ends and seal.
Turn loaf seamside down on well-greased baking sheet or shallow baking dish; brush with milk.
Make several slits on top and sides of loaf.
Bake at 375°F for 1 hour.
Remove, using 2 spatulas.
Meanwhile, in saucepan, cook mushrooms and garlic in butter until tender.
Add remaining soup, milk, and Madeira.
Heat; stir now and then.