Taste of Home Meatloaf Wellington Recipe #188439
A different delicious twist on meat loaf that is really easy. Be sure to seal the ends of the meat loaf well or the cheese will be overflowing.
by Lainey6605
1¾ hours | 15 min prep
SERVES 8
- 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
- In large bowl, combine the egg, 1/3 cup spaghettie sauce, bread crumbs, salt and pepper.
- Crumble beef over mixture and mix well.
- On a piece of heavy duty foil, pat beef mixture into a 12-inch by 8-inch rectangle.
- Sprinkle 1 cup cheese and parsley to within 1 inch of edges.
- Roll up jelly-roll style, starting with long sides and peeling foil away while rolling.
- Seal seam and ends.
- Place seam side down in a greased 13-inch by 9-inch by 2-inch baking pan.
- Bake, uncovered at 350 degrees for one hour; drain.
- Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
- Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees and crust is golden brown.
- Let stand for five minutes.
- Using two large spatulas, carefully transfer meat loaf to a serving platter.
- Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.
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5 stars