Meatloaf Wellington

I got this from Taste of Home Magazine. I love Beef Wellington but at times my budget can not afford it. This is a wonderful dish and can be impressive for a Sunday Dinner. I usually serve this with green bean almondine. Hope you enjoy it.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1 (10 1/2ounce) can  beef gravy, divided
• 1 1⁄2 cups  day old  bread cubes
• 1⁄4 cup  chopped onion
• 1  egg
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  tablespoon  minced garlic
• 2  lbs ground beef
• 1 (8 ounce) package  refrigerated crescent dinner rolls

Directions

1. Combine 1/4 cup gravy, bread cubes, onion, egg, and seasonings.
2. Crumble beef over mixture and mix well.
3. Press into a greased 9-inch x 5-inch x 3-in loaf pan.
4. Bake uncovered at 375 degrees for 1 hour or until meat is no longer pink and meat thermoeter reads 160 degrees.
5. Remove loaf from pan, drain on towels.
6. Place on a greased 13-inch x 9-inch baking pan.
7. Unroll crescent roll dough; seal perforations.
8. Cover the top and sides of meat loaf with dough.
9. Trim excess.
10. Bake 10-15 minutes or until pastry is golden brown.
11. Heat remaining gravy and serve with meatloaf.