Meatloaf Wellington
Filed Under (Recipes) by asparagus on 07-02-2008
Tagged Under : Meatloaf, Wellington
INGREDIENTS
- 1 lb lean ground beef
- 1/2 lbground veal or you can sub you can sub ground beef
- 1/2 lb ground pork
- 1 teaspoon worcestershire sauce
- 2 eggs
- 1 1/2 cupscracker crumbs
- 3/4 cup ketchup(I always use Hunt’s)
- 1/2 cup warm water
- 1 (2ounce)packagedry onion soup mix
- 4 bacon, strips
- 2 (8ounce)packagescrescent roll dough
- 1 egg white , lightly beaten with
- 1 tablespoon water
- flour
DIRECTIONS
- Heat oven to 350•.
- 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 greased, shallow baking dish.
- Drape the loaf with bacon strips.
- Bake 1 1/2 to 2 hours or until done.
- Cool 10 to 15 minutes.
- Separate 2 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, lightly 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 work great, you can also make ropes and tie them into bows and such.
- Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
- Makes 6 to 8 servings.
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