Meat Loaf Wellington

(from metzj’s recipe box)

Prep time: 20 minutes
Cook time: 75 minutes
Serves 8 people

Categories: cheesy, ground beef, potluck


  • 1 egg, lightly beaten
  • 1 cup meatless spaghetti sauce, divided
  • 1/4 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1 tablespoon minced fresh parsley
  • 1 tube refrigerated crescent rolls


  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. × 8-in. rectangle.

  3. Sprinkle 1 cup cheese and parsley to within 1 in. of edges.

  4. 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. × 9-in. × 2-in. baking dish.

  5. Bake, uncovered, at 350° for 1 hour; drain.

  6. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.

  7. Bake 15-20 minutes longer or until a meat thermometer reads 160° and crust is golden brown.

  8. Let stand for 5 minutes.

  9. Using two large spatulas, carefully transfer meat loaf to a serving platter. Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.

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