Meatloaf Wellington
This recipe isn't my own, and I cannot for the life of me remember where I got it. It's really good, though! Sometimes I make 1 big one, and for company I make mini individual ones. Just a fancier way to serve meatloaf.
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INGREDIENTS
Nutrition- 1
- 1⁄2lb ground veal or 1/2 lb you can sub ground beef
- 1⁄2lb ground pork
- 1teaspoon Worcestershire sauce
- 2
- 1 1⁄2cups cracker crumbs
- 3⁄4
- 1⁄2cup warm water
- 1(2 ounce) package dry onion soup mix
- 4
- 2(8 ounce) packages crescent roll dough
- 1egg white, lightly beaten with
- 1tablespoon water
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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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