Meatloaf Wellington - cooking recipe

Ingredients

1 lb lean ground beef
1/2 lb ground veal or 1/2 lb you can sub ground beef
1/2 lb ground pork
1 teaspoon Worcestershire sauce
2 eggs
1 1/2 cups cracker crumbs
3/4 cup ketchup (I always use Hunt's)
1/2 cup warm water
1 (2 ounce) package dry onion soup mix
4 bacon, strips
2 (8 ounce) packages crescent roll dough
1 egg white, lightly beaten with
1 tablespoon water
flour

Preparation

Heat oven to 350.
Mix meats together by hand in a large bowl.
Add worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
Mix by hand and shape into a loaf in a greased, shallow baking dish.
Drape the loaf with bacon strips.
Bake 1 1/2 to 2 hours or until done.
Cool 10 to 15 minutes.
Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).
Reserve the remaining 2 for decorating.
Overlap the triangles on a large, lightly floured surface to make a large rectangle.
Gently press together the seams and perforations.
Place over meat loaf and mold to fit.
Trim off excess dough.
Use remaining rectangles to make a design for the top; cookie cutters work great, you can also make ropes and tie them into bows and such.
Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
Makes 6 to 8 servings.