Meatloaf Wellington

Here's a great way to dress up an ordinary dish. The crust adds another layer of taste and it is dressy enough to serve guests.

• Ready In: 1 hr 35 mins
• Serves: 6-8

Ingredients

• 1 (10 1/2ounce) can  beef gravy, divided
• 1 1⁄2 cups  stale  bread cubes
• 1⁄4 cup onion, chopped
• 1  egg
• 1  teaspoon salt
• 2  lbs lean ground beef
• 1 (8 ounce) package  refrigerated crescent dinner rolls

Directions

1. In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well.
2. Press into a greased 9x5x3-inch loaf pan. Bake, uncovered, at 375°F for 1 hour or until meat is no longer pink and a meat thermometer reads 160 degrees.
3. Remove loaf from pan; drain on paper towels. Place on a greased 14x9x2-inch baking pan.
4. Unroll crescent roll dough; seal perforations. Cover the top and sides of meatloaf with the dough; trim excess.
5. Bake 10-15 minutes longer or until pastry is golden brown.
6. Heat the remaining gravy; serve with meatloaf.