Meat Loaf Wellington

Yield: 6 to 8 servings

Ingredients

• 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
• All-purpose flour

Instructions

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.