Meatloaf wellington

Yield: 8 Servings

Measure Ingredient
2½ pounds Ground beef
1 can Cream of mushroom soup
1½ cup Mashed potato flakes
2 tablespoons Instant minced onion
1¾ teaspoon Salt
¼ teaspoon Pepper
2 teaspoons Worcestershire sauce
3 \N Eggs
1 pack Refrigerated crescent rolls
1 \N Egg yolk; beaten
1 tablespoon Milk

Combine ground beef, soup, potato flakes, instant minced onion, salt, pepper, Worcestershire sauce and eggs in large bowl. Mix well. Press into Pam sparyed 9x5x3" loaf pan. Bake at 350° for 1 ½ hours. Remove from oven. Let stand in pan for 5 minutes. Drain off fat. Invert on ovenproof platter or pan. Put 4 crescent rolls on each side, tips on top. Seal seams.

Brush with egg yolk mixed with milk. Return to voen for 10-12 minutes until golden. Serve hot. MC formatting by bobbi744@...

Recipe by: Old Magazine article Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart <bobbi744@...> on Nov 25, 1997

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