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.