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

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Take a moist, flavorful meat loaf, wrap in a golden crust, add a tasty sauce…and you’ve got one impressive entree you’ll be proud to serve guests! —KyAna44, Community
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 10 servings


  • 1 egg, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted, divided
  • 1/3 cup finely chopped onion
  • 1/4 cup ketchup
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 2 pounds lean ground beef (90% lean)
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1/3 cup reduced-fat sour cream

Nutritional Facts

1 each: 300 calories, 15g fat (5g saturated fat), 82mg cholesterol, 582mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 22g protein.


  1. In a large bowl, combine the egg, bread crumbs, 1/2 cup soup, onion, ketchup, garlic and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into a 9-in. x 5-in. rectangle and place in a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake, uncovered, at 375° for 40 minutes. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake 12-15 minutes longer or until a meat thermometer reads 160° and crust is golden brown. Let stand for 5 minutes.
  3. Meanwhile, in a small microwave-safe bowl, combine sour cream and remaining soup. Cover and microwave on high for 30-40 seconds or until heated through. Serve with meat loaf. Yield: 10 servings.
Originally published as Meat Loaf Wellington in Simple & Delicious March/April 2010, p51

Light-Bodied Red Wine

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

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Nurseypoo2 User ID: 7116356 171182
Reviewed Jan. 31, 2013

"I really liked this recipe. I cut it down it down to half all the ingredients because it's just 2 of us. I used regular cream of mushroom soup and I don't like crescent rolls so I just used the pie crust in my refrigerator. I was a bit wary of how it would taste but it was REALLY good! And my husband cleaned his plate and went back for seconds! The only thing I didn't like was the "sauce" I ended up just using regular beef gravy. Will def keep this as a regular recipe!"

brookestahl User ID: 442462 190748
Reviewed Jun. 18, 2012

"This meatloaf is a "regular' in my recipe lineup! The golden mushroom soup adds a delicious twist to the flavor and everyone I serve it to just raves! For my family I divide the loaf in half, bake on parchment, serve one loaf and freeze the other."

s_pants User ID: 174050 117572
Reviewed Jan. 21, 2012

"This was OK, but I prefer another recipe on here (My Mom's Meat Loaf Wellington). This one is simpler and has less and more common ingredients, though."

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