1 can cream of mushroom soup
1 c. dry seasoned bread crumbs
2 Tbsp. instant minced onion
2 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. pepper
3 lb. lean ground beef
In large bowl combine all of the ingredients and blend
well. Press mixture into loaf pan, keeping surface flat as
possible. Bake at 350 degrees for 1 1/2 to 1 3/4 hours. Cool in pan
for 5 minutes; drain excess grease.
Invert meatloaf onto cookie sheet. Separate one can
Pillsbury crescent roll dough into four rectangles. Overlap
slightly on pastry cloth to form one large rectangle, then roll
out with rolling pin to form a 15 x 10-inch rectangle. Place
over meatloaf and mold to shape of loaf. Trim excess dough off
and use to make design for top. Brush top and sided with one
slightly beaten egg white. Return to oven and bake for 15 to
20 minutes until golden.
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