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Print this Recipe    Meatloaf 61

Meat Loaf Wellington
Yield: 8 servings

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 pack dry onion soup mix
4 bacon strips
2 packs 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 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.

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