"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Meat Loaf Wellington Recipe

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This recipe for Meat Loaf Wellington, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tami Butler
Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10 1/2 oz) beef gravy, divided
1 1/2 c bread crumbs
1/4 c onion, chopped
1 egg
1 tsp salt
2 lbs ground beef
1 tube crescent rolls

Directions:
Directions:
In a bowl, combine with 1/4 cup gravy, bread crumbs, onion, egg, and salt. Crumble beef over mixture, and mix well. Press into a greased loaf pan. Bake uncovered at 375 for 1 hour. Remove loaf from pan and let grease drain away. Place the meatloaf on a 13x9 in pan. Unroll crescent rolls. Seal perforations. Cover the top and sides of the meatloaf with the dough. Trim any excess. Bake 10-15 minutes or until golden brown. Heat the remaining gravy and serve over meatloaf slices.

 

 

 

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