Meatloaf Wellington
 
1 lb.  Ground beef
1/2 lb.  Ground veal
1/2 lb.  Ground pork
1 tsp  Worcestershire sauce
2   eggs
1-1/2 cup  Cracker crumbs
3/4 cup  Ketchup
1/2 cup  Warm water
1 package  Dry onion soup mix
4   bacon strips
2 package  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. 
 
 
 
 
 
(ID: 81311) Mirror: rec.food.recipes: Sat, Jul 6, 2002


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