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!
