Beef Wellington meatloaf
Monday June 7, 2010 3:23 PM
Ingredients:
How to prepare:
Mix all of the above ingredients except the crescent rolls until a smooth paste is formed. Form into a 6"x 9" loaf. Bake at 425 degrees for 45 minutes. Remove from oven and drain off the grease. Take 2 squares of the dough from the crescent rolls and role out. Tuck it around the meatloaf to form a crust. Bake an additional 10 minutes. Pour 1/2 can mushroom soup into a saucepan. Add cup milk and 1 tsp. dried parsley. Heat and serve as sauce over the meatloaf. (You may also use a jar of mushroom gravy instead of the soup.) Serve with a baked potato and vegetable. Enjoy!
- 1 lb. ground beef
- 1/2 can golden cream of mushroom soup (or use regular cream of mushroom soup)
- 1 egg, beaten
- 1/3 cup plain bread crumbs
- 1/2 tsp. salt
- dash of pepper
- 1/2 onion, chopped
- 1 pkg. crescent roll dough
How to prepare:
Mix all of the above ingredients except the crescent rolls until a smooth paste is formed. Form into a 6"x 9" loaf. Bake at 425 degrees for 45 minutes. Remove from oven and drain off the grease. Take 2 squares of the dough from the crescent rolls and role out. Tuck it around the meatloaf to form a crust. Bake an additional 10 minutes. Pour 1/2 can mushroom soup into a saucepan. Add cup milk and 1 tsp. dried parsley. Heat and serve as sauce over the meatloaf. (You may also use a jar of mushroom gravy instead of the soup.) Serve with a baked potato and vegetable. Enjoy!
Shared by: Laurie, TheBAG Lady
