Thursday, August 22, 2013

Foodie break, meatloaf Wellington

Back to the very old cookbook I found, it resembles my Mom's book I grew up with.  

I love meatloaf, and I know in this modern era, we are not supposed to love red meat.  I confess, I do, and many times I use ground turkey, at least for 50% of it, but then, once in a while I just like the total red meat thing (sorry vegans and vegetarians everywhere), but I grew up in a household where my Dad loved meat for meals.

This recipe for Meatloaf Wellington is delicious and we loved it.  Easy to prepare and very elegant looking for a company dinner, or just a Sunday dinner.  You can impress in-laws with your cooking skills because it looks beautiful on the table.  The recipes from this book don't take a long time to prepare, so they are ideal for working people who want something on the table in no time, especially after a day of work.  

Meatloaf Wellington:

1 can (10 1/2 ounces) condensed cream of mushroom or golden mushroom soup

2 pounds of ground beef, or 1 pound beef and 1 pound ground turkey

1/2 cup of fine dry bread crumbs

1/3 cup finely chopped onion

1 egg, slightly beaten

1/3 cup of water

1 teaspoon salt (if desired)

1 package of refrigerated crescent rolls

Mix thoroughly 1/2 cup of soup, beef, bread crumbs, onion, egg and and salt.  Shape firmly into loaf (8 by 4  inches); place in shallow baking pan.  Bake for 1 hour at 375 degrees F.  Spoon off fat.  Separate one package of refrigerated crescent rolls; place crosswise over top and down sides of meatloaf, overlapping slightly.  Bake 15 minutes more.  

Great with a tossed salad, green beans or mashed potatoes.

I hope you enjoy this recipe. 

Bon Appetite!