Crescent Meatloaf Food

MEAT LOAF WELLINGTON

Steps:

• In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well., Press into a greased 9x5-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°., Remove loaf from pan; drain on paper towels. Place in a greased 13x9-in. baking pan. Unroll crescent dough; seal seams and perforations. Cover top and sides of meat loaf with dough; trim excess., Bake for 10-15 minutes or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.

MINI CRESCENT MEATLOAVES

Steps:

• Heat oven to 375°F. Cook ground beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Stir in remaining ingredients except rolls and salsa.
• Unroll crescent rolls; divide into 4 rectangles. Press each into 8x6-inch rectangle. Press each rectangle in 1 1/2-cup mini loaf pan. Divide beef mixture evenly over dough in each pan; press gently.
• Bake 24 to 28 minutes or until rolls are golden brown. Cool in pan 5 minutes; turn pan upside down onto serving plate. Serve loaves with salsa.

MEATLOAF WELLINGTON

Steps:

• Preheat oven to 375°.
• Grease a loaf pan.
• Combine egg and milk. Add bread crumbs, onion, celery, seasonings, beef, and pine nuts. Place into the loaf pan.
• Bake 1 hour and 15 minutes.
• Cool and remove from the pan.
• If you freeze allow it to thaw out completely before you continue on with the rest of the steps.
• Preheat oven to 400°.
• Let pastry stand out a room temperature for about 25 minutes. Form into a ball.
• Combine the mushrooms and cheese and spread on the top of the meat loaf.
• Roll out the pastry to about 18x12-inches. Wrap the meat loaf. Use the egg with 2 T water to seal the edges and to brush the top and sides of the loaf with.
• Place on an ungreased baking sheet and bake for 30-40 minutes.
• Let stand 10 minutes before carving.

STUFFED MEATLOAF ROLL

Steps:

• In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside.
• Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .
• Place meat mixture in center and spread out over dough. Sprinkle meat with cheese, bell pepper & mushrooms & top with remaining tomato sauce.
• Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help.
• Place seam side down in non-stick 9-1/4-in. x 5-1/2 inches x 2-3/4-in. bread pan.
• Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates & then return to oven for 30 minutes.

MEATLOAF WELLINGTON

Steps:

• Heat oven to 350•.
• Mix meats together by hand in a large bowl.
• Add worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
• Mix by hand and shape into a loaf in a greased, shallow baking dish.
• Drape the loaf with bacon strips.
• Bake 1 1/2 to 2 hours or until done.
• Cool 10 to 15 minutes.
• Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).
• Reserve the remaining 2 for decorating.
• Overlap the triangles on a large, lightly floured surface to make a large rectangle.
• Gently press together the seams and perforations.
• Place over meat loaf and mold to fit.
• Trim off excess dough.
• Use remaining rectangles to make a design for the top; cookie cutters work great, you can also make ropes and tie them into bows and such.
• Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
• Makes 6 to 8 servings.

MEATLOAF WELLINGTON

Steps:

• Heat oven to 350°F.
• Mix all the ingredients together and put in a meatloaf pan. Bake for 1 hour or until done.
• Let cool for 10 minutes or so then dump out onto a plate or cookie sheet. Wrap a towel around it to drain excess grease off.
• Once done wrap crescent rolls around meatloaf and place back in oven on a 13x9-inch baking pan.
• Bake in oven for 15 minutes. Pour rest of gravy over top and serve. Enjoy! (I let everyone put their own gravy on it).

TASTE OF HOME MEATLOAF WELLINGTON

Steps:

• 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.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.