Taste of Home Meatloaf Wellington

Ingredients

• 1 egg, lightly beaten
• 1 cup meatless spaghetti sauce, divided
• 1/2 cup dry breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 lbs ground beef
• 2 cups part-skim mozzarella cheese, shredded, divided
• 1 tablespoon fresh parsley, minced

• 1 (8 ounce) package refrigerated crescent dinner rolls

Directions

1. 1

   In large bowl, combine the egg, 1/3 cup spaghettie sauce, bread crumbs, salt and pepper.

2. 2

   Crumble beef over mixture and mix well.

3. 3

   On a piece of heavy duty foil, pat beef mixture into a 12-inch by 8-inch rectangle.

4. 4

   Sprinkle 1 cup cheese and parsley to within 1 inch of edges.

5. 5

   Roll up jelly-roll style, starting with long sides and peeling foil away while rolling.

6. 6

   Seal seam and ends.

7. 7

   Place seam side down in a greased 13-inch by 9-inch by 2-inch baking pan.

8. 8

   Bake, uncovered at 350 degrees for one hour; drain.

9. 9

   Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.

10. 10

    Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees and crust is golden brown.

11. 11

    Let stand for five minutes.

12. 12

    Using two large spatulas, carefully transfer meat loaf to a serving platter.

13. 13

    Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.