Granny's Crescent Wrapped Meatloaf
We're always looking for great meatloaf recipes for dinner and our recipe for Granny's Crescent Wrapped Meatloaf might take home the blue ribbon. With a flavor that will have you eating slice after slice, the meatloaf gets even better when you top it with the buttery, flakiness of crescent rolls. A moist and delicious meatloaf recipe, this one is a keeper.
- 1 pound ground beef
- 1 pound ground pork
- 1 teaspoon Worcestershire sauce
- 2 eggs
- 1 1/2 cup cracker crumbs
- 3/4 cup ketchup
- 1/2 cup warm water
- 1 pack dry onion soup mix
- 4 bacon strips
- 2 packs crescent roll dough
- 1 egg white, lightly beaten with 1 tbsp. water
Heat oven to 350 degrees F. Mix meats together by hand in a large bowl.
Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup ease,use non stick cooking spray.)
Drape the loaf with bacon strips.
Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes.
Separate 2 packages crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle). Reserve the remaining 2 for decorating. Overlap the triangles on a large floured surface to make a large rectangle.
Gently, press together the seams and perforations. Place over meat loaf and mold to fit.
Trim off excess dough.Use remaining rectangles to make a design for the top, cookie cutters may be used.
- Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.