Flavorful Meat Loaf Wellington

Name: Flavorful Meat Loaf Wellington
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 servings.
Ingredients: 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

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, TasteofHome.com Community

Ingredients

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

Directions

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 9x5-in. rectangle and place in a greased 15x10x1-in. baking pan.
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 thermometer reads 160° and crust is golden brown. Let stand for 5 minutes.
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.

Nutrition Facts

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

Originally published as Meatloaf Wellington in Simple & Delicious March/April 2010

Reviews

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Nurseypoo2

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

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

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.