Beef Crescent Loaf Recipes

MEAT LOAF

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

BEEF CRESCENT LOAF

Steps:

• 1. Set oven at 350 degrees Open the can of crescent rolls and taking the two halves of the roll open them up on a large UNGREASED cookie sheet side by side. Take a rolling pin and roll them out forming a rectangle, making sure to press the seams together. I have found the better brand of crescent rolls work better. Set this aside. Next brown the ground meat in a medium to large frying pan with the onions, celery and bell pepper. I am from Louisiana and these three seasonings are staples in my kitchen and they are best if fresh. If you can't get them onion powder and celery flakes will work too. But don't add them until later. When the meat is brown, drain the grease and put the mixture back in the frying pan. Add the the cheddar cheese soup and stir into meat mixture. DO NOT ADD WATER. Put the heat on medium low. When the soup starts to melt and liquify turn the heat down and let the mixture simmer for about 5 mins. Add your salt, pepper, garlic powder and other seasonings at this time and cover the frying pan. After 5 min cut the heat off. The meat mixture will scorch and burn if left too long on the heat.
• 2. Taking a serving spoon, scoop the meat mixture down the center of the rectangle on the cookie sheet leaving an inch at both ends. The center line should not measure any further than 2 to 3 inches. YOU WILL HAVE EXTRA MEAT MIXTURE. Fold the sides up first on the loaf and then the ends. I use tooth picks to hold them in place.
• 3. Place in oven uncovered and when the dough turn slightly golden, (You have to watch this) take out out oven, REMOVE THE TOOTHPICKS. The load will hold it's shape. Spoon the remaining meat mixture down the center of the loaf and top with the Shredded Cheddar Cheese. Place back into oven and bake until cheese melts. Remove from oven and serve. I usually slice it going across the loaf.
• 4. You can change this so easily. This works with turkey meat and I used Cream of Mushroom soup and shredded Swiss Cheese. Enjoy

MEATLOAF WELLINGTON

Steps:

• 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.

BEEF CRESCENT LOAF

Steps:

• In a large skillet, brown ground beef and onion over medium heat until meat is no longer pink; drain. Stir in the green pepper, soup, Worcestershire sauce, salt and pepper; set aside. , On an ungreased baking sheet, separate crescent dough into 2 large rectangles. Join the longer sides together. Press edges and perforations together to form a 12-in. x 7-in. rectangle. Spread half of the meat mixture down the center of the rectangle to within 1-in. of edges. Set aside meat mixture. Fold longer sides of dough over meat mixture to center; seal ends. , Bake at 375° for 15 minutes. Remove from oven and spoon remaining meat mixture down center of loaf. Sprinkle with cheddar cheese; bake 10 minutes longer or until loaf is golden brown and cheese is melted.

CRESCENT BEEF BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. , Unroll crescent rolls and separate into triangles; spread with sour cream. Roll into crescents. Place in two rows over cheese. Bake, uncovered, at 350° for 35 minutes or until golden brown.