Easiest Way to Make Argentina Meatloaf With Egg

Meatloaf Wellington

Whether you've run out of eggs or you have an allergy, you might find yourself needing an egg substitute for meatloaf.

Recipe Summary Meatloaf Wellington

Meatloaf with a crescent roll crust.

Ingredients | Argentina Meatloaf With Egg

2 tablespoons butter

1 onion, chopped

1 egg

1 ½ pounds lean ground beef

½ cup bread crumbs

¼ cup grated Parmesan cheese

1 teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon minced garlic

1 pinch parsley flakes, or to taste

1 (8 ounce) package refrigerated crescent rolls

1 egg

1 tablespoon water

Directions

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.

Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.

Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.

Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.

Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

Info | Argentina Meatloaf With Egg

prep: 20 mins cook: 50 mins total: 1 hr 10 mins Servings: 4 Yield: 4 servings

TAG : Meatloaf Wellington

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