1 can cream of celery soup
1 1/2 lb. ground beef
1/2 c. chopped onion
1/2 c. fine dry bread crumbs
1 egg
1 pkg. refrigerated crescent rolls
1/3 c. milk
1 tsp. honey
1/4 tsp. crushed dill weed
2 tsp. Dijon mustard

In large bowl, combine 1/2 cup of soup, beef, onion crumbs and egg. In 12x8 inch baking dish. Shape mixture into 8x4 inch loaf. Bake at 350 degrees for 1 hour. Remove meat loaf from oven, pour off fat. Unroll crescent rolls and divide into triangles. Place triangles crosswise over top and down sides of meat, overlapping triangles. Bake 15 minutes more.

Prepare sauce; stir together remaining soup, milk, honey, dillweed and mustard. Over medium heat, heat to boiling. Serve with meatloaf. Serves 8 to 10.