Recipe| Ingredients | | | 1 | pound | ground beef | | | 2 | pound | ground veal | | | 2 | pound | ground pork | | | 1 | teaspoon | worcestershire sauce | | | 2 | each | eggs | | | 1/2 | cup | cracker crumbs | | | 3/4 | cup | ketchup | | | 1/2 | cup | warm water | | | 1 | pk | dry onion soup mix | | | 4 | each | bacon strips | | | 2 | pk | crescent roll dough | | | 1 | each | egg white,lightly beaten with 1 tb water | | | 1 | | flour | | | | | |
Directions:
| Heat oven to 350 degrees.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 shallow baking dish. (For cleanup
ease,use non stick cooking spray.) 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 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 may be used.Brush dough with egg white and return loaf to the oven
for 15 to 20 minutes or until golden.Makes 6 to 8 servings.
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