Meatloaf Wellington Recipe

• 1 (10 1/2 ounce.) can condensed golden brown mushroom soup
• 2 pound grnd beef
• 1/2 c. fine dry bread crumbs
• 1/3 c. onion, finely minced
• 1 egg, slightly beaten
• 1 teaspoon salt
• 1/3 c. water
• 2-3 tbsp. drippings
• 1 pkg. crescent rolls

1. Mix thoroughly 1/2 c. soup, beef, bread crumbs, onion, egg and salt.
2. Shape firmly into loaf (8 x 4 inches) and place in shallow baking pan or possibly on rack if meat is not lean.
3. Bake at 375 degrees for 1 hour.
4. Spoon off fat.
5. Separate 1 (8 oz) package refrigerated crescent dinner rolls; place crosswise over top and down sides of meatloaf, overlapping slightly.
6. Bake 15 min more.
7. While this is baking for last 15 min, blend remaining soup, water, and drippings.
8. Heat; stir now and then.
9. Serve with loaf.
10. Serves 6-8.

condensed golden brown mushroom soup, beef, bread crumbs, onion, egg, salt, water, drippings, crescent rolls

Taken from cookeatshare.com/recipes/meatloaf-wellington-19284 (may not work)