 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
I love Beef Wellington but at times my budget can not afford it. This is a wonderful dish and can be impressive for a Sunday Dinner. I usually serve this with green bean almondine. Hope you enjoy it. Ingredients:
1 (10 1/2 ounce) can beef gravy, divided |
1 1/2 cups day old bread cubes |
1/4 cup chopped onion |
1 egg |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon minced garlic |
2 lbs ground beef |
1 (8 ounce) package refrigerated crescent dinner rolls |
Directions:
1. Combine 1/4 cup gravy, bread cubes, onion, egg, and seasonings.
2. Crumble beef over mixture and mix well.
3. Press into a greased 9-inch x 5-inch x 3-in loaf pan.
4. Bake uncovered at 375 degrees for 1 hour or until meat is no longer pink and meat thermoeter reads 160 degrees.
5. Remove loaf from pan, drain on towels.
6. Place on a greased 13-inch x 9-inch baking pan.
7. Unroll crescent roll dough; seal perforations.
8. Cover the top and sides of meat loaf with dough.
9. Trim excess.
10. Bake 10-15 minutes or until pastry is golden brown.
11. Heat remaining gravy and serve with meatloaf.
|
|