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Meatloaf Wellington

"Meatloaf with a crescent roll crust."

Ingredients :

• Meatloaf:
• 2 tablespoons butter
• 1 onion, chopped
• 1 egg
• 1 1/2 pounds lean ground beef
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon minced garlic
• 1 pinch parsley flakes, or to taste
• Crust:
• 1 (8 ounce) package refrigerated crescent rolls
• 1 egg
• 1 tablespoon water

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H10M

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
• Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.
• Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
• Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
• Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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