Cooking With The Wolfes

Meat Loaf Wellington

Tonight I decided to make Meat Loaf Wellington for dinner. I tried the recipe back in December when I found it in a Taste of Home magazine; it uses crescent roll dough for the outside and has lean ground beef and mozzarella cheese inside. This time I made half of the recipe, and used the other half of the crescent roll dough to roll up some crescent dogs for lunch tomorrow. On the side we had a steamed vegetable mix from the freezer and a fruit salad (granny smith apples, bananas, kiwi, and blueberries from the freezer).

The verdict
I was pleased with this recipe last time, and this time it didn't disappoint me. As far as Mike is concerned, anything with meat, cheese, and bread is perfect. The fruit for the salad came from the Fresh Market (except the freezer blueberries), and I'm always amazed at how good the fruit is from there. I also love how they sell spring mix salad and spinach in bulk, so I can buy a little of each and have a variety in our salads, but not have any go to waste. This meal was also great because I was able to use up things from the freezer for our move: blueberries, vegetables, and Cool Whip. Anyhoo, I give this meal 5 out of 5 stars for taste and 3 stars for health.