Meat Loaf Wellington

Categories: cheesy, ground beef, potluck

Ingredients

• 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

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. × 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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