Meat Loaf Wellington

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  • 1 pound lean ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 teaspoon Worcestershire sauce
  • 2 eggs
  • 1 1/2 cups cracker crumbs with 1 tablespoon water
  • 3/4 cup ketchup
  • 1/2 cup warm water
  • 1 envelope dry onion soup mix
  • 4 bacon strips
  • 2 packages crescent roll dough
  • 1 egg white, lightly beaten
  • Flour


  1. Heat oven to 350 degrees F.
  2. Mix ground beef, veal and pork together by hand in a large bowl.
  3. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
  4. Mix by hand and shape into a loaf in a shallow baking dish.
  5. Drape the loaf with bacon strips.
  6. Bake for 1 1/2 to 2 hours or until done. Cool for 10 to 15 minutes.
  7. Separate 2 packages of crescent roll dough into 6 rectangles. Reserve the remaining 2 for decorating. Overlap the triangles on a large floured surface to make a large rectangle. Gently press together the seams and perforations. Place over meat loaf and mold to fit.
  8. Trim off excess dough. Use remaining rectangles to make a design for the top; cookie cutters may be used. Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.

Yield: 6 to 8 servings

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