1 hr 40 mins
1 hr 25 mins
A different delicious twist on meat loaf that is really easy. Be sure to seal the ends of the meat loaf well or the cheese will be overflowing.
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Units: US | Metric
- 1In large bowl, combine the egg, 1/3 cup spaghettie sauce, bread crumbs, salt and pepper.
- 2Crumble beef over mixture and mix well.
- 3On a piece of heavy duty foil, pat beef mixture into a 12-inch by 8-inch rectangle.
- 4Sprinkle 1 cup cheese and parsley to within 1 inch of edges.
- 5Roll up jelly-roll style, starting with long sides and peeling foil away while rolling.
- 6Seal seam and ends.
- 7Place seam side down in a greased 13-inch by 9-inch by 2-inch baking pan.
- 8Bake, uncovered at 350 degrees for one hour; drain.
- 9Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
- 10Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees and crust is golden brown.
- 11Let stand for five minutes.
- 12Using two large spatulas, carefully transfer meat loaf to a serving platter.
- 13Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.
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Nutritional Facts for Taste of Home Meatloaf Wellington
Serving Size: 1 (184 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 450.1
- Calories from Fat 221
- Total Fat 24.5 g
- Saturated Fat 11.4 g
- Cholesterol 134.7 mg
- Sodium 765.4 mg
- Total Carbohydrate 21.2 g
- Dietary Fiber 1.3 g
- Sugars 2.3 g
- Protein 33.9 g
The following items or measurements are not included:
meatless spaghetti sauce