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“Meatloaf enrobed in pastry, modified from CIRCLE OF FRIENDS COOKBOOK - 25 MEATLOAF RECIPES. I made this for Christmas 2011, due to a variety of dietary/allergy restrictions of those at my table, and it received rave reviews. I wish I thought to take a photo of it when it came out of the oven - it was beautiful, and looked almost like a turtle. I used the plain sheet of dough, rather than the perforated-for-crescents dough. I served it with mashed potatoes and a chopped salad.”
READY IN:
2hrs
SERVES:
8
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine 1/4 cup gravy, bread cubes, egg, onion, and salt.
  2. Add ground meats; blend well. Pat into a greased 9"x5" loaf pan.
  3. Bake uncovered at 375F for 1 hour.
  4. Remove loaf from pan; drain well and place on a lightly greased 13"x9" baking pan.
  5. Unroll crescent rolls; seal perforations.
  6. Cover top and sides of meatloaf with dough; trim excess (or tuck under - I forgot to trim when I prepped it).
  7. Bake an additional 10-15 minutes, until golden.
  8. Warm remaining gravy and serve with meatloaf.

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