Title: Meat Loaf Wellington
Categories: Veal Pork Ground Beef
Yield: 8 Servings
| 1 | lb | Ground beef |
| 1/2 | lb | Ground veal |
| 1/2 | lb | Ground pork |
| 1 | ts | Worcestershire sauce |
| 2 | | Eggs |
| 1 1/2 | c | Cracker crumbs |
| 3/4 | c | Ketchup |
| 1/2 | c | Warm water |
| 1 | pk | Dry onion soup mix |
| 4 | | Bacon strips |
| 2 | pk | Crescent roll dough |
| 1 | | Egg white,lightly beaten |
| | | With 1 tbsp. water |
| | | Flour |
Heat oven to 350 degrees.Mix meats together by hand in a large bowl.Add
Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup
ease,use non stick cooking spray.) Drape the loaf with bacon strips.Bake 1
1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of
crescent roll dough into 6 rectangles (2 crescent forms make 1
rectangle).Reserve the remaining 2 for decorating.Overlap the triangles on
a large floured surface to make a large rectangle.Gently,press together the
seams and perforations. Place over meat loaf and mold to fit.Trim off
excess dough.Use remaining rectangles to make a design for the top;cookie
cutters may be used.Brush dough with egg white and return loaf to the oven
for 15 to 20 minutes or until golden.Makes 6 to 8 servings.