1 can condensed cream of mushroom soup
2 lbs. ground beef
1/2 c. fine dried bread crumbs
1/2 c. chopped onion
1 egg, slightly beaten
1 tsp. salt
1/3 c. water
2-3 tbsp. drippings

Mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, egg and salt. Shape firmly into 8x4 inch loaf. Place in shallow baking pan. Bake at 375 degrees for 1 hour.

Blend remaining soup, water and drippings. Heat, stir now and then. While heating the above, separate 1 package refrigerated crescent dinner rolls. Place on top and down sides of loaf overlapping slightly. Bake 15 minutes more. Serve with heated gravy.