This beef is unbelievably flavorful, soft, and juicy. When served with cold, acidic tzatziki and fresh, crunchy vegetables, the warm, richness of the chicken is wonderfully balanced. This is a delicious way to amuse guests with a tasty dish that tastes remarkably like real Greek street cuisine.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- Preheat the 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.
Nutrition Facts
| Calories | 748 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 229 mg |
| Dietary Fiber | 2 g |
| Protein | 46 g |
| Saturated Fat | 17 g |
| Sodium | 1359 mg |
| Sugars | 8 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
I used this recipe as a platform and made the loaf a little differently. I added goat cheese to the center as well as diced habaneros for a little kick. I used two tubes of croissants to completely cover the meat. I also used half ground elk and half ground beef. Very little fat at the bottom of the pan. Great flavor. Thanks for the inspiration.
WOW best meatloaf I ever tasted!! It was really delicious!! I usually don’t like meatloaf but, I had to try this and now I really love it!! Thank you for presenting this on the all recipes!!
This was fantastic. I decided to mimic real Beef Wellington by sauteing finely chopped mushrooms and putting them on top of the loaf. I also applied egg wash to the inside of the dough because I read it would help keep it from getting soggy as the meat cooked. I used the correct amount of beef but maybe I made the loaf too thick, because it took much longer to finish cooking. It was a good thing I used an instant read thermometer.
This was absolutely delicious! I recommend using a remote thermometer so you know when its done. Also, don’t stress that the dough gets brown very fast. I was afraid it would burn, but it was delicious and crispy. I took the advise of the other reviewer and added the Everything Bagel sprinkle. Didn’t notice the taste much,, but it made it look fancier! This was very easy to make and everyone loved it.
Only had a small amount of hamburger. Cut the recipe in half. I sautéed a red pepper with the onion. Laid the crescent sheet out and put the loaf in the middle. Wrapped it up and sprinkled Everything Bagel over the egg wash. Delicious!
It came out very good…I added more egg & some rice to the meatloaf, was yummy. Cooked it with cauliflower mashed & baby sweet peas and topped it with fresh mushroom gravy.