This rich, buttery entree is a variation on Beef Wellington, a traditional English dish of beef tenderloin coated with mushrooms and pate, then baked inside a puff pastry. Our version is less expensive, but no less delicious!
Makes 6-8 servings.
For more yummy meatloaf recipes, be sure to download our free eCookbook, 24 Must-Have Meatloaf Recipes.
Cooking Time1 hr 15 min
- 1 can (10.75-ounce) condensed cream of mushroom soup
- 2 pounds ground beef, or use 1lb ground beef and 1 lb pork sausage
- 1/2 cup dry breadcrumbs, fine
- 1 egg, slightly beaten
- 1/3 cup onion, finely chopped
- 1 teaspoon salt
- 1/3 cup water
- Preheat oven to 375F.
- Mix thoroughly 1/2 cup soup, beef (or beef and sausage), breadcrumbs, egg, onion and salt.
- Shape firmly into loaf (8 x 4 inch); place in shallow baking pan.
- Bake for 1 hour. In saucepan, blend remaining soup, water and 2 to 3 tablespoons of the drippings. Heat; stir occasionally serve with loaf.
- After loaf is prepared, spoon off fat.
- Separate 1 package (8 oz) refrigerated crescent dinner rolls, place crosswise over top and down sides of meat loaf, overlapping slightly.
- Bake 15 minutes more.
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