Recipe for Meat Loaf Wellington
Meatloaf

MEAT LOAF WELLINGTON

    Meat Loaf Wellington

    1 pound lean ground beef
    1/2 pound ground veal
    1/2 pound ground pork
    1 teaspoon Worcestershire sauce
    2 eggs
    1 1/2 cups cracker crumbs with 1 tablespoon water
    3/4 cup ketchup
    1/2 cup warm water
    1 envelope dry onion soup mix
    4 bacon strips
    2 packages crescent roll dough
    1 egg white, lightly beaten
    Flour

    Heat oven to 350 degrees F.

    Mix ground beef, veal and pork 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 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. Reserve the remaining 2 for decorating. Overlap the triangles on a large 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 may be used. 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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