- Meatloaf:
- 2 tablespoons butter
- 1 onion, chopped
- 1 egg
- 1 1/2 pounds lean ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon minced garlic
- 1 pinch parsley flakes, or to taste
- Crust:
- 1 (8 ounce) package refrigerated crescent rolls
- 1 egg
- 1 tablespoon water
- 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.
03/25/2018
recipepes.com
Meatloaf Wellington, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
