Flavorful Meat Loaf Wellington

• 1 egg, lightly beaten
• 1/2 cup dry bread crumbs
• 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted, divided
• 1/3 cup finely chopped onion
• 1/4 cup ketchup
• 1 garlic clove, minced
• 1 teaspoon Worcestershire sauce
• 2 pounds lean ground beef (90% lean)
• 1 tube (8 ounces) refrigerated crescent rolls
• 1/3 cup reduced-fat sour cream

1. 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 9x5-in. rectangle and place in a greased 15x10x1-in. baking pan.
2. Bake, uncovered, at 375u0b0 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 thermometer reads 160u0b0 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.

egg, bread crumbs, condensed golden mushroom soup, onion, ketchup, garlic, worcestershire sauce, lean ground beef, crescent rolls, sour cream

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