Nolan gave this 5 stars! He asked if we could have it on the menu every month. Very easy and pretty too!
1/2 cup finely chopped fresh mushrooms
1 Tbs light margarine
2 tsp all-purpose flour
1/4 tsp freshly ground pepper, divided
1/2 cup fat free half & half
1 egg yolk
3 Tbs finely chopped onion
1/4 tsp salt
1 lb ground beef
1 tube reduced fat pilsburry crescent rolls
Use a saucepan to saute mushrooms in the margarine.
Stir in the flour and 1/8 tsp of the pepper.
Slowly add the cream as you stir and bring it to a boil
Cook and stir for about 2 minutes (until it is thick)
Remove from heat and set aside
In a bowl, combine egg yolk, onion, 2 Tbs of the mushroom sauce, salt and remaining pepper.
Crumble the beef over the mixture and mix with your hands.
Shape into two loaves.
Unroll the crescent dough onto a cookie sheet and separate into two equal rectangles
Gently Press down the perforations to seal
Place meat loaf onto each rectangle
Pinch the seams of the dough to seal.
Bake @ 350 for 24 minutes.
(You may want to cover at the end to prevent over-browning. I didn't need to but it is an option.)
Ok. A friend tried this and said her breading burned so she was forced to take it out early. Consequently, the meat was not thoroughly cooked in the middle. Cover them with foil so that you can cook for the full time. Then remove foil to brown after the 24 minutes. Sorry friend!!!
Meanwhile, warm the remaining sauce. Add a splash of milk if needed.