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Meat Loaf Wellington
Dressing up an old family favorite
Yield: 6-8 servings
Ingredients
| 1 |
can |
(10 1/2 oz.) beef gravy, divided
|
|
|
| 1 1/2 |
cups |
cubed day-old bread
|
|
|
| 1/4 |
cup |
chopped onion
|
|
|
| 1 |
|
egg
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 2 |
lbs. |
ground beef
|
|
|
| 1 |
tube |
(8 oz.) 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 9x5x3-inch loaf pan.
Bake, uncovered, at 375 F for one hour or until meat is no longer pink and a thermometer reads 160 F. Remove loaf from pan; drain on paper towels. Place on a greased 13x9x2-inch baking pan. Unroll crescent roll dough; seal perforations.
Cover the top and sides of meat loaf with dough; trim excess. Bake 10-15 min. longer or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.
Please note that some ingredients and brands may not be available in every store.
Fayette Shop and Save Recipes
https://2464.awgweb.com/Recipes/Detail/4220/