Meatloaf Wellington

“Here's a great way to dress up an ordinary dish. The crust adds another layer of taste and it is dressy enough to serve guests.”
1hr 35mins

Ingredients Nutrition

  • 1 (10 1/2 ounce) can beef gravy, divided
  • 1 12 cups stale bread cubes
  • 14 cup onion, chopped
  • 1 egg
  • 1 teaspoon salt
  • 2 lbs lean ground beef
  • 1 (8 ounce) package refrigerated crescent dinner rolls


  1. In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well.
  2. Press into a greased 9x5x3-inch loaf pan. Bake, uncovered, at 375°F for 1 hour or until meat is no longer pink and a meat thermometer reads 160 degrees.
  3. Remove loaf from pan; drain on paper towels. Place on a greased 14x9x2-inch baking pan.
  4. Unroll crescent roll dough; seal perforations. Cover the top and sides of meatloaf with the dough; trim excess.
  5. Bake 10-15 minutes longer or until pastry is golden brown.
  6. Heat the remaining gravy; serve with meatloaf.

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