Baked Meat Loaf Wellington |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I took what I liked from a few different recipes and came up with this cheese-stuffed loaf. I make it for neighbors or friends who are sick or need help. Itâs a pleaser! Ingredients:
1 egg, lightly beaten |
1 cup spaghetti sauce, divided |
1/4 cup dry bread crumbs |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds ground turkey or beef |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
1 tablespoon minced fresh parsley |
1 tube (8 ounces) refrigerated crescent rolls |
Directions:
1. In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread crumbs, salt and pepper. Crumble beef over mixture and mix well.
2. On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 8-in. rectangle. Sprinkle 1 cup cheese and parsley to within 1 in. of edges. Roll up jelly-roll style, starting with a long side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. baking dish.
3. Bake, uncovered, at 350° for 1 hour; drain. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake for 14-18 minutes or until a thermometer reads 160° and crust is golden brown. Sprinkle with remaining cheese; bake 1 minute longer. Let stand for 5 minutes.
4. Using two large spatulas, carefully transfer meat loaf to a serving platter. Serve with remaining spaghetti sauce. Yield: 8 servings.
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