MEATLOAF WELLINGTON

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 egg, lightly beaten
  • 1 cup meatless spaghetti sauce, divided
  • 1/4 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 tablespoon minced fresh parsley
  • 1 tube (8 ounces) refrigerated crescent rolls

Directions

  • In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread crumbs, salt and pepper. Crumble beef over mixture and mix well.
  • On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 8-in. rectangle. Sprinkle 1 cup cheese and parsley to within 1 in. of edges. Roll up jelly-roll style, starting with a long side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
  • Bake, uncovered, at 350° for 1 hour; drain.
  • Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
  • Bake 15-20 minutes longer or until a meat thermometer reads 160° and crust is golden brown. Let stand for 5 minutes.
  • Using two large spatulas, carefully transfer meat loaf to a serving platter. Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.

Notes

I found this in an old magazine and thought it looked good. I was right everyone really enjoyed it.

Categories: Main Dish 
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