Meatloaf Washington

Meatloaf enrobed in pastry, modified from CIRCLE OF FRIENDS COOKBOOK - 25 MEATLOAF RECIPES. I made this for Christmas 2011, due to a variety of dietary/allergy restrictions of those at my table, and it received rave reviews. I wish I thought to take a photo of it when it came out of the oven - it was beautiful, and looked almost like a turtle. I used the plain sheet of dough, rather than the perforated-for-crescents dough. I served it with mashed potatoes and a chopped salad.

• Ready In: 2 hrs
• Serves: 8
• Yields: 1 loaf

Ingredients

• 2  cups  beef gravy, divided
• 1 1⁄2 cups panko breadcrumbs
• 1  egg, beaten
• 1⁄4 cup onion, chopped
• 1  teaspoon salt
• 1  lb  extra lean ground beef
• 1  lb extra lean ground pork
• 8  ounces  crescent roll dough

Directions

1. In a large bowl, combine 1/4 cup gravy, bread cubes, egg, onion, and salt.
2. Add ground meats; blend well. Pat into a greased 9"x5" loaf pan.
3. Bake uncovered at 375F for 1 hour.
4. Remove loaf from pan; drain well and place on a lightly greased 13"x9" baking pan.
5. Unroll crescent rolls; seal perforations.
6. Cover top and sides of meatloaf with dough; trim excess (or tuck under - I forgot to trim when I prepped it).
7. Bake an additional 10-15 minutes, until golden.
8. Warm remaining gravy and serve with meatloaf.