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Meatloaf Wellington
Meatloaf Wellington
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Family-friendly seasoned meatloaf wrapped in buttery crescent roll crust - a simple twist on beef Wellington.
Ingredients:
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 egg
  • 1.5 pounds lean ground beef
  • 0.5 cup bread crumbs
  • 0.25 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon minced garlic
  • 1 pinch parsley flakes, or to taste
  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 tablespoon water
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfectly cooked dish.
  • In a large skillet over medium heat, melt the butter until sizzling. Add the onion and cook, stirring occasionally, until it's soft and translucent, which should take around 5 minutes.
  • In a large bowl, whisk the egg until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix well. Shape the mixture into a loaf on a baking sheet.
  • Wrap the meatloaf completely with the crescent roll dough, making sure to seal the seams and perforations to keep the meat hidden.
  • In a small bowl, combine the remaining egg and water to create an egg wash. Brush the egg wash over the crust.
  • Bake the meatloaf in the preheated oven until it has a dark crust and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), approximately 45 minutes.

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