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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Ingredients:
1 egg, lightly beaten |
1 cup(s) meatless spaghetti sauce, divided |
1/4 cup(s) dry bread crumbs |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 1/2 pound(s) ground beef |
2 cup(s) (8 ounces) shredded part-skim mozzarella cheese, divided |
1/2 tablespoon(s) minced fresh parsley |
1 8-ounce tube refrigerated crescent rolls |
Directions:
1. • In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread crumbs, salt and pepper. Crumble beef over mixture and mix well.
2. • On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 8-in. rectangle. Sprinkle 1 cup cheese and parsley to within 1 in. of edges. Roll up jelly-roll style, starting with a long side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. baking dish.
3. • Bake, uncovered, at 350° for 1 hour; drain. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake 15-20 minutes longer or until a meat thermometer reads 160° and crust is golden brown. Let stand for 5 minutes.
4. • Using two large spatulas, carefully transfer meat loaf to a serving platter. Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.
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