Meatloaf Wellington

Name: Meatloaf Wellington recipe
Prep time: 20 min
Cook time: 50 min
Yield: 4 servings
Cuisine: Global
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

by Franklin Castro 1 year ago

4.8 (4)

50 minutes

748.2 kcal

37.8 g carbs

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Description

Meatloaf with a crescent roll crust.

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

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.