Crescent Roll Meatloaf Wellington

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#85319

serves/makes:

ready in:
2-5 hrs

ingredients

1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 teaspoon Worcestershire sauce
2 eggs
1 1/2 cup cracker crumbs
3/4 cup ketchup
1/2 cup warm water
1 package dry onion soup mix
4 bacon strips
2 packages crescent roll dough
1 egg white,lightly beaten with
1 tablespoon water
flour

directions

Heat oven to 350 degrees F.

Mix meats together by hand in a large bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup ease,use non stick cooking spray.) Drape the loaf with bacon strips. Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes.

Separate packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle). Reserve the remaining 2 for decorating. Overlap the triangles on a large floured surface to make a large rectangle. Gently,press together the seams and perforations. Place over meat loaf and mold to fit. Trim off excess dough. Use remaining rectangles to make a design for the top; cookie cutters may be used.

Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.