For a richer flavor, try adding a layer of sautéed mushrooms or a smear of Dijon mustard under the crescent roll crust. Make sure your ground beef is lean to prevent excess grease buildup during baking. Don't overmix the meatloaf mixture, as this can result in a tough meatloaf. Mix gently until just combined. If the crust starts to brown too quickly during baking, tent it loosely with aluminum foil.
Meatloaf Wellington
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS21
Elevate your comfort food game with this impressive Meatloaf Wellington! A savory, seasoned meatloaf is enveloped in a flaky, golden crescent roll crust, creating a show-stopping centerpiece that's surprisingly easy to make.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol229 mg
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Fiber2 g
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Protein46 g
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Saturated Fat17 g
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Sodium1359 mg
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Sugar8 g
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Fat44 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Remove from heat and let cool slightly. (10 minutes)
03 Step
Recipe View In a large bowl, beat 1 egg until foamy. Add the cooked onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix gently until just combined. Be careful not to overmix. (5 minutes)
04 Step
Recipe View Shape the mixture into a loaf on a baking sheet lined with parchment paper. (5 minutes)
05 Step
Recipe View Unroll crescent rolls and carefully cover the meatloaf completely, pinching the seams and perforations together to create a sealed crust. Trim any excess dough. (10 minutes)
06 Step
Recipe View In a small bowl, whisk the remaining egg and water to create an egg wash. Brush the egg wash evenly over the entire crust. (3 minutes)
07 Step
Recipe View Bake in the preheated oven until the crust is golden brown and an instant-read thermometer inserted into the center of the meatloaf registers at least 160 degrees F (70 degrees C), about 45 minutes to 1 hour. (60 minutes)
08 Step
Recipe View Let the Meatloaf Wellington rest for 10 minutes before slicing and serving. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Leanna Hayes
Jun 22, 2025Easy to follow and impressive to serve. Will definitely make this again.
Amy Kunde
Jun 4, 2025My crust didn't get as brown as I wanted, even after an hour. Next time, I'll try brushing it with more egg wash halfway through baking.
Jazlyn Bergesipes
May 24, 2025I added some sauteed mushrooms and onions under the crust, as suggested, and it was amazing!
Marta Little
Apr 22, 2025This recipe was a hit! My family loved the flaky crust and the flavorful meatloaf.