Meat Loaf Wellington

Dressing up an old family favorite

Yield: 6-8 servings

Ingredients

1 can (10 1/2 oz.) beef gravy, divided

1 1/2 cups cubed day-old bread

1/4 cup chopped onion

1 egg

1 teaspoon salt

2 lbs. ground beef

1 tube (8 oz.) refrigerated crescent rolls

Directions:

In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well. Press into a greased 9x5x3-inch loaf pan.

Bake, uncovered, at 375 F for one hour or until meat is no longer pink and a thermometer reads 160 F. Remove loaf from pan; drain on paper towels. Place on a greased 13x9x2-inch baking pan. Unroll crescent roll dough; seal perforations.

Cover the top and sides of meat loaf with dough; trim excess. Bake 10-15 min. longer or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.

Please note that some ingredients and brands may not be available in every store.