Beef Veal: Meatloaf 61 by Recipe Cottage

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	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.