Taste Of Home Meatloaf Wellington - cooking recipe

Ingredients

1 egg, lightly beaten
1 cup meatless spaghetti sauce, divided
1/2 cup dry breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
2 cups part-skim mozzarella cheese, shredded, divided
1 tablespoon fresh parsley, minced
1 (8 ounce) package refrigerated crescent dinner rolls

Preparation

In large bowl, combine the egg, 1/3 cup spaghettie sauce, bread crumbs, salt and pepper.
Crumble beef over mixture and mix well.
On a piece of heavy duty foil, pat beef mixture into a 12-inch by 8-inch rectangle.
Sprinkle 1 cup cheese and parsley to within 1 inch of edges.
Roll up jelly-roll style, starting with long sides and peeling foil away while rolling.
Seal seam and ends.
Place seam side down in a greased 13-inch by 9-inch by 2-inch baking pan.
Bake, uncovered at 350 degrees for one hour; drain.
Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees and crust is golden brown.
Let stand for five minutes.
Using two large spatulas, carefully transfer meat loaf to a serving platter.
Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.