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Meat Loaf Wellington

I took what I liked from a few different recipes and came up with this cheese-stuffed loaf. I make it for neighbors or friends who are sick or need help. It’s a pleaser!

8 ServingsPrep: 20 min. Bake: 1-1/4 hours

Ingredients

1 egg, lightly beaten
1 cup meatless spaghetti sauce, divided
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 tablespoon minced fresh parsley
1 tube (8 ounces) refrigerated crescent rolls

Directions

In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread
crumbs, salt and pepper. Crumble beef over mixture and mix well.
On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 8-in.
rectangle. Sprinkle 1 cup cheese and parsley to within 1 in. of
edges. Roll up jelly-roll style, starting with a long side and
peeling foil away while rolling. Seal seam and ends. Place seam side
down in a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 1 hour; drain. Unroll crescent
dough; seal seams and perforations. Drape dough over meat loaf to
cover the top, sides and ends; seal ends. Bake 15-20 minutes longer
or until a meat thermometer reads 160° and crust is golden
brown. Let stand for 5 minutes.
Using two large spatulas, carefully transfer meat loaf to a serving

2 of 2

Meat Loaf Wellington (continued)

Directions (continued)

platter. Sprinkle with remaining cheese. Serve with remaining
spaghetti sauce. Yield: 8 servings.

Nutrition Facts: 1 serving (1 slice) equals 385 calories, 22 g fat (9 g saturated fat), 99 mg cholesterol, 718 mg sodium, 17 g carbohydrate, 1 g fiber, 27 g protein.