Taste of Home Meatloaf Wellington |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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A different delicious twist on meat loaf that is really easy. Be sure to seal the ends of the meat loaf well or the cheese will be overflowing. Ingredients:
1 egg, lightly beaten |
1 cup meatless spaghetti sauce, divided |
1/2 cup dry breadcrumbs |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 lbs ground beef |
2 cups part-skim mozzarella cheese, shredded, divided |
1 tablespoon fresh parsley, minced |
1 (8 ounce) package refrigerated crescent dinner rolls |
Directions:
1. In large bowl, combine the egg, 1/3 cup spaghettie sauce, bread crumbs, salt and pepper.
2. Crumble beef over mixture and mix well.
3. On a piece of heavy duty foil, pat beef mixture into a 12-inch by 8-inch rectangle.
4. Sprinkle 1 cup cheese and parsley to within 1 inch of edges.
5. Roll up jelly-roll style, starting with long sides and peeling foil away while rolling.
6. Seal seam and ends.
7. Place seam side down in a greased 13-inch by 9-inch by 2-inch baking pan.
8. Bake, uncovered at 350 degrees for one hour; drain.
9. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
10. Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees and crust is golden brown.
11. Let stand for five minutes.
12. Using two large spatulas, carefully transfer meat loaf to a serving platter.
13. Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.
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