Meatloaf Wellington

• 1 (10 1/2 ounce) can beef gravy, divided
• 1 12 cups day old bread cubes
• 14 cup chopped onion
• 1 egg
• 1 teaspoon salt
• 12 teaspoon black pepper
• 1 tablespoon minced garlic
• 2 lbs ground beef
• 1 (8 ounce) package refrigerated crescent dinner rolls

1. Combine 1/4 cup gravy, bread cubes, onion, egg, and seasonings.
2. Crumble beef over mixture and mix well.
3. Press into a greased 9-inch x 5-inch x 3-in loaf pan.
4. Bake uncovered at 375 degrees for 1 hour or until meat is no longer pink and meat thermoeter reads 160 degrees.
5. Remove loaf from pan, drain on towels.
6. Place on a greased 13-inch x 9-inch baking pan.
7. Unroll crescent roll dough; seal perforations.
8. Cover the top and sides of meat loaf with dough.
9. Trim excess.
10. Bake 10-15 minutes or until pastry is golden brown.
11. Heat remaining gravy and serve with meatloaf.

beef gravy, bread cubes, onion, egg, salt, black pepper, garlic, ground beef, rolls

Taken from www.food.com/recipe/meatloaf-wellington-111374 (may not work)