Meatloaf Wellington - Found this in an old magazine and thought it looked good. So far everyone has really enjoyed it. - Makes: 8 servings - 1 egg, lightly beaten 1 cup meatless spaghetti sauce, divided 1/4 cup dry bread crumbs 1/2 tsp salt 1/4 tsp pepper 1/4 tsp liquid Smoke (optional) 1-1/2 lb lean ground beef 2 cups (8 oz) shredded part-skim mozzarella cheese, divided 1 Tbsp minced fresh parsley 1 tube (8 oz) refrigerated crescent rolls - Low Down: Use your favorite egg substitute. = In a lg bowl, combine egg, 1/3 cup spaghetti sauce, liquid smoke, bread crumbs, salt & pepper. Crumble beef over mix; mix well. On a piece of heavy-duty foil, pat beef mixture into a 12 " x 8 " rectangle. Mix 1 cup cheese with parsley; sprinkle to within 1 " of edges. Roll up jelly-roll style, starting with a long side, peeling foil away while rolling. Sealseam & ends. Place seam side down in a greased 13-" x 9 " x 2 " baking dish. Bake, uncovered, at 350 ° F for 1 hr; drain. Unroll crescent dough; seal seams & perforations. Drape over meat loaf to cover top,sides & ends; seal ends. Bake 15-20 min longer or until a meat thermometer reads 160° & crust is golden brown. Let stand for 5 min. Using 2 lg spatulas, carefully transfer loaf to a serving platter. Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.
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