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