Meatloaf Wellington recipe

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Ingredients

2 tablespoons butter
1 onion, chopped
1 egg
1 ½ pounds lean ground beef
½ cup bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon minced garlic
1 pinch parsley flakes, or to taste
1 (8 ounce) package refrigerated crescent rolls
1 egg
1 tablespoon water

Nutrition Info

748.2 calories
carbohydrate: 37.8 g
cholesterol: 228.7 mg
fat: 44 g
fiber: 1.7 g
protein: 46.4 g
saturatedFat: 16.9 g
servingSize: -
sodium: 1359.4 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Melt butter in a large skillet over medium heat. Add onion, cook and stir until softened, about 5 minutes.

  3. Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic, mix until combined. Mold mixture into a loaf on a baking sheet.

  4. Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.

  5. Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.

  6. Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

Recipe Yield

4 servings

Recipe Note

Meatloaf with a crescent roll crust.

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