|
Meatloaf Wellington 1 can (10 1/2 ounces) condensed golden mushroom soup Heat oven to 375 degrees. Mix 1/2-cup of the soup with ground beef, bread crumbs, egg, onion, garlic, Worcestershire and ketchup. Form meat into a firm loaf, about 8-by-4-inches; place loaf in shallow baking pan. Bake 65 minutes. Spoon or drain fat from pan. Separate rolls and overlap them on a floured pastry board, pressing to form them into one sheet of dough, large enough to completely cover the meatloaf. Place the dough over the loaf; mold it to fit, trimming excess. The excess dough may be used to make small patterns or designs to decorate the crust. Return covered loaf to oven; bake 15 to 20 minutes more until the crust is brown. Meanwhile, in a saucepan on very low heat, blend the remaining soup and the sour cream. Heat through. Add up to 1/4-cup water if necessary for desired gravy consistency. Serve gravy over individual slices of crusted meat loaf. Makes eight servings.
|