2 eggs
1 can cream of mushroom soup
1 c. dry bread crumbs
1 tbsp. mustard
2 tbsp. catsup
3 lbs. lean ground beef
2 tbsp. instant minced onion
2 tsp. salt
2 tsp. Worcestershire sauce
1 can refrigerated crescent roll dough

Combine all ingredients except dough and press mixture into a large loaf pan. Bake in a preheated oven 350 degrees for 1 1/2 hours. Cool in pan for 5 minutes. Drain off fat and invert meatloaf onto a cookie sheet.

Separate roll dough into four rectangles. Overlap slightly on pastry cloth to form a large rectangle. Roll out to form a 10x15 inch rectangle. Drape dough over meatloaf. Cover all visible sides. Trim excess dough (especially if it touches the cookie sheet). Decorate top with the trimmed off dough.

Brush top and sides with slightly beaten egg white. Bake in a preheated oven 325 degrees for 15 to 20 minutes until dough is golden brown.

Yield: 6 to 8 servings.