Yield: 8 Servings
|2½ pounds||Ground beef|
|1 can||Cream of mushroom soup|
|1½ cup||Mashed potato flakes|
|2 tablespoons||Instant minced onion|
|2 teaspoons||Worcestershire sauce|
|1 pack||Refrigerated crescent rolls|
|1 \N||Egg yolk; beaten|
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