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Mozzarella Meat Loaf Wellington

 Mozzarella 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


  • 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
    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


  • 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

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Mozzarella Meat Loaf Wellington (continued)

Directions (continued)

  • 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.
  • Using two large spatulas, carefully transfer meat loaf to a serving
  • platter. Serve with remaining spaghetti sauce. Yield: 8 servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.