1 (10 1/2 oz.) can condensed golden mushroom soup
2 lb. ground beef
1/2 c. fine dry bread crumbs
1/3 c. onion, finely chopped
1 egg, slightly beaten
1 tsp. salt
1/3 c. water
2-3 tbsp. drippings
1 pkg. crescent rolls

Mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, egg and salt. Shape firmly into loaf (8 x 4 inches) and place in shallow baking pan or on rack if meat is not lean. Bake at 375 degrees for 1 hour. Spoon off fat. Separate 1 (8 ounce) package refrigerated crescent dinner rolls; place crosswise over top and down sides of meatloaf, overlapping slightly. Bake 15 minutes more. While this is baking for last 15 minutes, blend remaining soup, water, and drippings. Heat; stir now and then. Serve with loaf.

Serves 6-8.