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Meat Loaf Wellington

 Meat Loaf Wellington
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.
6-8 ServingsPrep: 15 min. Bake: 70 min.

Ingredients

  • 1 can (10-1/4 ounces) beef gravy, divided
  • 1-1/2 cups cubed day-old bread
  • 1/4 cup chopped onion
  • 1 egg, beaten
  • 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
  • thermometer reads 160°.
  • Remove loaf from pan; drain on paper towels. Place in a greased
  • 13-in. x 9-in. baking pan. Unroll crescent dough; seal perforations.
  • Cover top and sides of meat loaf with dough; trim excess.
  • Bake for 10-15 minutes or until pastry is golden brown. Heat the
  • remaining gravy; serve with meat loaf. Yield: 6-8 servings.
Nutritional 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.

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Meat Loaf Wellington (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.