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Meat Loaf Wellington

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Rate this recipe 4.4/5 (8 Votes)
Meat Loaf Wellington 1 Picture

Ingredients

  • 1 can (10-1/2 ounces) beef gravy, divided
  • 1-1/2 cups cubed day-old bread
  • 1/4 cup chopped onion
  • 1 Eggland's Best Egg
  • 1 teaspoon salt
  • 2 pounds ground beef
  • 1 tube (8 ounces) refrigerated crescent rolls

Details

Preparation time 15mins
Cooking time 85mins
Adapted from tasteofhome.com

Preparation

Step 1

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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