Meat Loaf Wellington
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 teaspoon Worcestershire sauce
2 eggs
1 1/2 cups cracker crumbs
3/4 cup ketchup
1/2 cup warm water
1 packet dry onion soup mix
4 slices bacon
2 8-oz packages crescent roll dough
1 egg white — lightly beaten with 1 tablespoon water
flour
Heat oven to 350 degrees. 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 shallow baking dish. (For cleanup ease, use non stick cooking spray.) 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 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 may be used.
Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
Per Serving (excluding unknown items): 480 Calories; 33g Fat (62.2% calories from fat); 25g Protein; 20g Carbohydrate; 1g Dietary Fiber; 153mg Cholesterol; 1096mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 5 Fat; 1/2 Other Carbohydrates.
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