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Meatloaf Wellington

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“I got this from Taste of Home Magazine. I love Beef Wellington but at times my budget can not afford it. This is a wonderful dish and can be impressive for a Sunday Dinner. I usually serve this with green bean almondine. Hope you enjoy it.”
1hr 10mins

Ingredients Nutrition

  • 1 (10 1/2 ounce) can beef gravy, divided
  • 1 12 cups day old bread cubes
  • 14 cup chopped onion
  • 1 egg
  • 1 teaspoon salt
  • 12 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 2 lbs ground beef
  • 1 (8 ounce) package refrigerated crescent dinner rolls


  1. Combine 1/4 cup gravy, bread cubes, onion, egg, and seasonings.
  2. Crumble beef over mixture and mix well.
  3. Press into a greased 9-inch x 5-inch x 3-in loaf pan.
  4. Bake uncovered at 375 degrees for 1 hour or until meat is no longer pink and meat thermoeter reads 160 degrees.
  5. Remove loaf from pan, drain on towels.
  6. Place on a greased 13-inch x 9-inch baking pan.
  7. Unroll crescent roll dough; seal perforations.
  8. Cover the top and sides of meat loaf with dough.
  9. Trim excess.
  10. Bake 10-15 minutes or until pastry is golden brown.
  11. Heat remaining gravy and serve with meatloaf.

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