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Baked Meat Loaf Wellington Recipe
Baked Meat Loaf Wellington Recipe photo by Taste of Home

Baked Meat Loaf Wellington Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES: 8 servings

Ingredients

  • 1 egg, lightly beaten
  • 1 cup spaghetti sauce, divided
  • 1/4 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 tablespoon minced fresh parsley
  • 1 tube (8 ounces) refrigerated crescent rolls

Nutritional 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.

Directions

  1. In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread crumbs, salt and pepper. Crumble beef over mixture and mix well.
  2. 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.
  3. 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 for 14-18 minutes or until a thermometer reads 160° and crust is golden brown. Sprinkle with remaining cheese; bake 1 minute longer. Let stand for 5 minutes.
  4. Using two large spatulas, carefully transfer meat loaf to a serving platter. Serve with remaining spaghetti sauce. Yield: 8 servings.
Originally published as Meat Loaf Wellington in Taste of Home October/November 2006, p29

Nutritional 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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Baked Meat Loaf Wellington

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 16, 2013

This was okay. I had trouble getting the roll to stay together. Seemed like a lot of work for just an average result. Will stick with my standard meatloaf recipe in the future.

MY REVIEW
Reviewed Dec. 31, 2010

I've made this many times and my husband and I really like it. It looks fancy, but is pretty simple to make.

MY REVIEW
Reviewed May. 7, 2010

What a great twist on an old idea! Super easy to make; I used my own favorite meatloaf recipe instead of this one and it turned out great.

MY REVIEW
Reviewed May. 2, 2010

This recipe is great! My family of 5 just loves it!! Big hit with the kids.

MY REVIEW
Reviewed Oct. 20, 2009

My husband loves this meatloaf! Have made some midifications to it over time. We had crubled bacon, onion, bell pepper and garlic to the meat mixture just to flavor it up, but the idea is incredible and the crescent roll crust just makes it awesome!

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