Meat Loaf Wellington

Meat Loaf Wellington

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  • Prep Time


  • Total Time


  • Servings



  • 1

    can (10-½ ounces) beef gravy, divided

  • 1-½

    cups cubed day-old bread

  • ¼

    cup chopped onion

  • 1

    Eggland's Best Egg

  • 1

    teaspoon salt

  • 2

    pounds ground beef

  • 1

    tube (8 ounces) refrigerated crescent rolls


In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well. Press into a greased 9-in. x 5-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°. Remove loaf from pan; drain on paper towels. Place on a greased 13-in. x 9-in. baking pan. Unroll crescent roll dough; seal perforations. Cover top and sides of meat loaf with dough; trim excess. Bake 10-15 minutes longer or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.


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