1 (10 1/2 oz.) can beef gravy, divided
1 1/2 c. cubed day-old bread
1/4 c. chopped onion
1 egg
1 tsp. salt
2 lb. ground beef
1 (8 oz.) tube refrigerated crescent rolls

In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well. Press into a greased 9 x 5 x 3-inch loaf pan.

Bake, uncovered, at 375°F for 1 hour or until meat is no longer pink. Remove loaf from pan. Drain on paper towels. Place on a greased 13 x 9 x 2-inch baking pan. Unroll crescent roll dough. Seal perforations. Cover the top and sides of meat loaf with dough. Trim excess.

Bake 10 to 15 minutes longer or until pastry is golden brown. Heat remaining gravy. Serve with meat loaf.

Makes 6 to 8 servings.