Makes 6-8 servings.

Ingredients

    * 1 can condensed cream of mushroom soup, 10 3/4 oz.
    * 2 pound ground beef, or use 1lb ground beef and 1 lb pork sausage
    * 1/2 cup dry breadcrumbs, fine (I prefer Italian seasned)
    * 1 egg, slightly beaten
    * 1/3 cup onion, finely chopped
    * 1 teaspoon salt
    * 1/3 cup water

Instructions

MEATLOAF:

   1. Preheat oven to 375
       
   2. Mix thoroughly 1/2 cup soup, beef (or combine 1/2 beef and 1/2 sausage), breadcrumbs, egg, onion and salt.
       
   3. Shape firmly into loaf (8 x 4 inch); place in shallow baking pain. (DO NOT USE A BREAD PAN as you need room for the drippings (fat) for the sauce later)
       
   4. Bake for 1 hour.
  

WELLINGTON:

   1. After loaf is cooked (above), spoon off fat/drippings, et aside.
       
   2. Separate 1 package (8 oz) refrigerated crescent dinner rolls, place crosswise over top and down sides of meat loaf, overlapping slightly.
       
   3. Bake 15 minutes more.

SAUCE:

In saucepan, blend remaining soup, water and 2 to 3 tablespoons of the drippings. Heat over medium ; stir occasionally, serve with Meatloaf Wellington AFTER the Meatloaf Wellington is completely cooked and ready to serve.
 

Cruise Critic Member: IRL_Joanie