Meat loaf Wellington is a much simpler version of the famed beef Wellington. While the original recipe is a marathon, this one offers shortcuts that will have your dish ready in about an hour.
Instructions
1
Mix the meat loaf
2
In a bowl, combine 1/4 cup of the gravy, the bread cubes, onion, egg and salt. Crumble the ground beef on top and mix it together well.
3
Bake the meat loaf
4
Preheat the oven to 375°F. Grease a 9x5-inch loaf pan and place the ground beef mixture inside, pressing it down. Bake the meat loaf, uncovered, for one hour, then test it with a meat thermometer. It should read at least 160°, and the inside of the meat loaf should not be pink.
5
Wrap the meat loaf
6
Remove the meat loaf from the pan and place it on paper towels to drain the grease, then place it in a greased 13x9-inch pan. Unroll the crescent roll dough, and seal any seams and perforations by pressing down on them. Place the crescent roll dough over the meat loaf, covering the top and sides of the loaf and trimming away any excess dough.
7
Bake the Wellington
8
Put the dough-covered meat loaf back in the oven, and bake for another 10 to 15 minutes, or until the pastry is golden brown. Heat the remaining gravy, and serve it with the meat loaf.
