Meatloaf Wellington recipe
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Ingredients
- 2 tablespoons butter 1 onion, chopped 1 egg 1 ½ pounds lean ground beef ½ cup bread crumbs ¼ cup grated Parmesan cheese 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon minced garlic 1 pinch parsley flakes, or to taste 1 (8 ounce) package refrigerated crescent rolls 1 egg 1 tablespoon water
Nutrition Info
- 748.2 caloriescarbohydrate: 37.8 gcholesterol: 228.7 mgfat: 44 gfiber: 1.7 gprotein: 46.4 gsaturatedFat: 16.9 gservingSize: -sodium: 1359.4 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Meatloaf Wellington
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium heat. Add onion, cook and stir until softened, about 5 minutes.
Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic, mix until combined. Mold mixture into a loaf on a baking sheet.
Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.