Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| ½ pounds | Ground veal |
| ½ pounds | Ground pork |
| 1 teaspoon | Worcestershire sauce |
| 2 \N | Eggs |
| 1½ cup | Cracker crumbs |
| ¾ cup | Ketchup |
| ½ cup | Warm water |
| 1 pack | Dry onion soup mix |
| 4 \N | Bacon strips |
| 2 packs | Crescent roll dough |
| 1 \N | Egg white,lightly beaten |
| \N \N | With 1 tbsp. water |
| \N \N | Flour |
Heat oven to 350 degrees.Mix meats 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. (For cleanup ease,use non stick cooking spray.) Drape the loaf with bacon strips.Bake 1½ to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).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.