Name: Meatloaf Wellington
Cook time: 1 h 15 min
Ingredients: 1 can (10.75-ounce) condensed cream of mushroom soup; 2 pound ground beef, or use 1lb ground beef and 1 lb pork sausage; 1/2 cup dry breadcrumbs, fine; 1 egg, slightly beaten; 1/3 cup onion, finely chopped; 1 teaspoon salt; 1/3 cup water

Meatloaf Wellington

This rich, buttery entree is a variation on Beef Wellington, a traditional English dish of beef tenderloin coated with mushrooms and pate, then baked inside a puff pastry. Our version is less expensive, but no less delicious!

Notes

Makes 6-8 servings.

For more yummy meatloaf recipes, be sure to download our free eCookbook, 24 Must-Have Meatloaf Recipes.

Cooking Time1 hr 15 min

Ingredients

1 can (10.75-ounce) condensed cream of mushroom soup
2 pounds ground beef, or use 1lb ground beef and 1 lb pork sausage
1/2 cup dry breadcrumbs, fine
1 egg, slightly beaten
1/3 cup onion, finely chopped
1 teaspoon salt
1/3 cup water

Instructions

MEATLOAF:

Preheat oven to 375F.
Mix thoroughly 1/2 cup soup, beef (or beef and sausage), breadcrumbs, egg, onion and salt.
Shape firmly into loaf (8 x 4 inch); place in shallow baking pan.
Bake for 1 hour. In saucepan, blend remaining soup, water and 2 to 3 tablespoons of the drippings. Heat; stir occasionally serve with loaf.

WELLINGTON:

After loaf is prepared, spoon off fat.
Separate 1 package (8 oz) refrigerated crescent dinner rolls, place crosswise over top and down sides of meat loaf, overlapping slightly.
Bake 15 minutes more.