Meatloaf Wellington

Ingredients

• 1 (10 1/2 ounce) can beef gravy, divided
• 1 1/2 cups day old bread cubes
• 1/4 cup chopped onion
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon minced garlic
• 2 lbs ground beef
• 1 (8 ounce) package refrigerated crescent dinner rolls

Instructions

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.