• 10servings
  • 70minutes
  • 300calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Fluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 egg, lightly beaten

  2. 1/2 cup dry bread crumbs

  3. 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted, divided

  4. 1/3 cup finely chopped onion

  5. 1/4 cup ketchup

  6. 1 garlic clove, minced

  7. 1 teaspoon Worcestershire sauce

  8. 2 pounds lean ground beef (90% lean)

  9. 1 tube (8 ounces) refrigerated crescent rolls

  10. 1/3 cup reduced-fat sour cream

Instructions Jump to Ingredients ↑

  1. Flavorful Meat Loaf Wellington Recipe photo by Taste of Home In a large bowl, combine the egg, bread crumbs, 1/2 cup soup, onion, ketchup, garlic and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into a 9-in. x 5-in. rectangle and place in a greased 15-in. x 10-in. x 1-in. baking pan.

  2. Bake, uncovered, at 375° for 40 minutes. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake 12-15 minutes longer or until a meat thermometer reads 160° and crust is golden brown. Let stand for 5 minutes.

  3. Meanwhile, in a small microwave-safe bowl, combine sour cream and remaining soup. Cover and microwave on high for 30-40 seconds or until heated through. Serve with meat loaf. Yield: 10 servings.


Send feedback