Mozzarella Meat Loaf Wellington

• 1 large egg, lightly beaten
• 1 cup 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 (8 ounces) refrigerated crescent rolls

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 12x8-in. rectangle. Sprinkle 1 cup cheese and parsley to within 1 in. of edges. 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 13x9-in. baking dish.
3. Bake, uncovered, at 350u0b0 for 1 hour; drain. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake for 14-18 minutes or until a thermometer reads 160u0b0 and crust is golden brown. Sprinkle with remaining cheese; bake 1 minute longer. Let stand for 5 minutes.
4. Using two large spatulas, carefully transfer meat loaf to a serving platter. Serve with remaining spaghetti sauce.

egg, spaghetti sauce, bread crumbs, salt, pepper, ground beef, mozzarella cheese, parsley, crescent rolls

Taken from www.tasteofhome.com/recipes/mozzarella-meat-loaf-wellington/ (may not work)