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MEATLOAF WELLINGTON 
1 (10 1/2 oz.) can Franco American beef gravy
1 1/2 lbs. ground beef
1 c. crushed bread crumbs
Generous dash of pepper
1 egg, slightly beaten
1/4 c. onion, minced
5 crescent dinner rolls
1 tsp. salt

Combine onion with beef, bread crumbs, salt, pepper and 1/4 of the gravy. Mix thoroughly. Shape firmly into loaf and bake at 375 degrees for 45 minutes. Separate rolls, place crisscross over top and down sides of meatloaf, overlapping slightly. Bake 15 minutes more. Heat remaining gravy and serve with loaf. Serves 5 to 6.
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