Meat Loaf Wellington

• 1 pound ground beef
• 2 pounds veal ground
• 2 pounds pork ground
• 1 teaspoon worcestershire sauce
• 2 large eggs
• 1/2 cup cracker crumbs
• 3/4 cups ketchup
• 1/2 cup water warm
• 1 package onion soup mix
• 4 slices bacon
• 2 pk crescent roll dough
• 1 large egg whites lightly beaten with 1 tb water
• 1 x flour, all-purpose

1. Heat oven to 350F (180C).Mix meats together by hand in a large bowl.
2. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
3. Mix by hand and shape into a loaf in a shallow baking dish.
4. (For cleanup ease, use non stick cooking spray.)
5. Drape the loaf with bacon strips.
6. Bake 1 1/2 to 2 hours or until done.
7. Cool 10 to 15 minutes.
8. Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).Reserve the remaining 2 for decorating.
9. Overlap the triangles on a large floured surface to make a large rectangle.
10. Gently, press together the seams and perforations.
11. Place over meat loaf and mold to fit.
12. Trim off excess dough.
13. Use remaining rectangles to make a design for the top;cookie cutters may be used.
14. Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
15. Makes 6 to 8 servings.

ground beef, veal ground, pork ground, worcestershire sauce, eggs, cracker crumbs, ketchup, water, onion soup mix, bacon, crescent roll, egg whites, flour

Taken from recipeland.com/recipe/v/meat-loaf-wellington-190 (may not work)