2 1/2 lbs. lean ground beef
10 1/2 oz. can cream of mushroom soup, undiluted
1 1/2 c. instant mashed potato flakes
3 tbsp. minced onion
1 3/4 tsp. salt
1/4 tsp. pepper
2 tsp. Worcestershire sauce
2 eggs
1 can refrigerated crescent rolls
1 egg yolk, slightly beaten
1 tbsp. milk

Preheat oven to 350 degrees. Combine beef, soup, potato flakes, seasoning and egg in large bowl. Mix well. Press mixture into 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 1/2 to 1 3/4 hours. Remove from oven and let stand in pan 5 minutes. Drain off fat. Invert meatloaf onto ovenproof platter. Unroll and separate crescent rolls. Place 4 triangles of dough on each side of meatloaf, bringing them up over loaf and over loaf, lapping points on top. Combine egg yolk and milk. Brush onto rolls. Return to oven and bake 10 to 15 minutes until golden brown.