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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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Meatloaf enrobed in pastry, modified from CIRCLE OF FRIENDS COOKBOOK - 25 MEATLOAF RECIPES. I made this for Christmas 2011, due to a variety of dietary/allergy restrictions of those at my table, and it received rave reviews. I wish I thought to take a photo of it when it came out of the oven - it was beautiful, and looked almost like a turtle. I used the plain sheet of dough, rather than the perforated-for-crescents dough. I served it with mashed potatoes and a chopped salad. Ingredients:
2 cups beef gravy, divided |
1 1/2 cups panko breadcrumbs |
1 egg, beaten |
1/4 cup onion, chopped |
1 teaspoon salt |
1 lb extra lean ground beef |
1 lb extra lean ground pork |
8 ounces crescent roll dough |
Directions:
1. In a large bowl, combine 1/4 cup gravy, bread cubes, egg, onion, and salt.
2. Add ground meats; blend well. Pat into a greased 9 x5 loaf pan.
3. Bake uncovered at 375F for 1 hour.
4. Remove loaf from pan; drain well and place on a lightly greased 13 x9 baking pan.
5. Unroll crescent rolls; seal perforations.
6. Cover top and sides of meatloaf with dough; trim excess (or tuck under - I forgot to trim when I prepped it).
7. Bake an additional 10-15 minutes, until golden.
8. Warm remaining gravy and serve with meatloaf.
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