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Meat Loaf Wellington Recipe

Photo by: Taste of Home

100% would make again

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My family would rather have this than plain meat loaf. It's a good way to dress up an ordinary dish for company. Many people have asked for the recipe.

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6-8 Servings
Prep: 15 min. Bake: 70 min.

Ingredients

1 can (10-1/2 ounces) beef gravy, divided
1-1/2 cups cubed day-old bread
1/4 cup chopped onion
1 egg
1 teaspoon salt
2 pounds ground beef
1 tube (8 ounces) refrigerated crescent rolls

Directions

In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well. Press into a greased 9-in. x 5-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°. Remove loaf from pan; drain on paper towels. Place on a greased 13-in. x 9-in. baking pan. Unroll crescent roll dough; seal perforations. Cover top and sides of meat loaf with dough; trim excess. Bake 10-15 minutes longer or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 378 calories, 21 g fat (8 g saturated fat), 105 mg cholesterol, 823 mg sodium, 17 g carbohydrate, trace fiber, 27 g protein.

Meat Loaf Wellington published in Country Extra May 2000, p49

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