Meat Loaf Wellington
Serving Size : 8
Ingredients for prepare Meat Loaf Wellington
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | ground beef |
| 1/2 | pound | ground veal |
| 1/2 | pound | ground pork |
| 1 | teaspoon | Worcestershire sauce |
| 2 | | eggs |
| 1 1/2 | cups | cracker crumbs |
| 3/4 | cup | ketchup |
| 1/2 | cup | warm water |
| 1 | package | dry onion soup mix |
| 4 | | bacon strips |
| 2 | packages | crescent roll dough |
| 1 | | egg white - lightly beaten |
recipe Meat Loaf Wellington
Heat oven to 350F. Mix meats together by hand in a large
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bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into
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a loaf in a shallow baking dish. (For cleanup ease, use non stick
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cooking spray.) Drape the loaf with bacon strips. Bake 1 1/2 to 2 hours or until done. Cool 10
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to 15 minutes. Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle). Reserve
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the remaining 2 for decorating. Overlap the triangles on a large floured surface to
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make a large rectangle. Gently, press together the seams and perforations. Place over meat loaf and mold
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to fit. Trim off excess dough. Use remaining rectangles to make a design for
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the top; cookie cutters may be used. Brush dough with egg white and return loaf to the oven for
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15 to 20 minutes or until golden. Makes 6 to 8 servings.
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