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MEATLOAF WELLINGTON 3 eggs 1 can cream of mushroom soup 1 c. dry seasoned bread crumbs 2 Tbsp. instant minced onion 2 tsp. salt 2 tsp. Worcestershire sauce 1/4 tsp. pepper 3 lb. lean ground beef In large bowl combine all of the ingredients and blend well. Press mixture into loaf pan, keeping surface flat as possible. Bake at 350 degrees for 1 1/2 to 1 3/4 hours. Cool in pan for 5 minutes; drain excess grease. Invert meatloaf onto cookie sheet. Separate one can Pillsbury crescent roll dough into four rectangles. Overlap slightly on pastry cloth to form one large rectangle, then roll out with rolling pin to form a 15 x 10-inch rectangle. Place over meatloaf and mold to shape of loaf. Trim excess dough off and use to make design for top. Brush top and sided with one slightly beaten egg white. Return to oven and bake for 15 to 20 minutes until golden. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |