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Meat Loaf Wellington Recipe

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

Contributor:  
Contributor:  
Jean Peterson
Added: Monday, October 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can beef gravy, divided (10 1/2 oz.)
1 1/2 cups cubed day old bread
1/4 cup chopped onion
1 egg
1 tsp. salt
2 lbs. lean ground beef
1 tube refrigerated crescent rolls (8 oz.)

Directions:
Directions:
In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well. Press into a greased 9 x 5 x 3 loaf pan. Bake, uncovered, at 375 for 1 hour or until meat is no longer pink. Remove loaf from pan; drain on paper towels. Place on greased 9 x 13 x 2 baking pan. Unroll crescent roll dough; seal perforations. Cover the top and sides of meat loaf with dough; trim excess. Bake 10 - 15 minutes longer or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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