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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Recipe of Meatloaf Wellington 1961 version. Ingredients:
2 lbs lean ground beef |
2 cups breadcrumbs |
1/2 cup tomato juice |
1 teaspoon onion flakes |
2 eggs |
2 teaspoons salt |
1 teaspoon oregano |
1/4 cup parsley flakes |
1/2 cup parmesan cheese |
1 (8 ounce) can tomato sauce (small) |
2 (8 ounce) packages crescent rolls |
1 egg, beaten |
Directions:
1. Mix all ingredients except tomato sauce. Form into meatloaf.
2. shape and pour tomato sauce over it.
3. Bake 1 hour and 20 minutes at.
4. 350 degrees. Crust: Roll out dough and press into large rectangle.
5. Wrap around cooled meatloaf.
6. Totally enclose and seal ends. Brush.
7. with beaten egg. Bake at 375 degrees for about 20 minutes, or until.
8. a golden brown.
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