Ingredients
1 large egg, lightly beaten1/2 cup dry bread crumbs1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted, divided1/3 cup finely chopped onion1/4 cup ketchup1 garlic clove, minced1 teaspoon Worcestershire sauce2 pounds lean ground beef (90% lean)1 tube (8 ounces) refrigerated crescent rolls1/3 cup reduced-fat sour cream
Preparation
In a large bowl, combine the egg, bread crumbs, 1/2 cup soup, onion, ketchup, garlic and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into a 9x5-in. rectangle and place in a greased 15x10x1-in. baking pan.
Bake, uncovered, at 375° for 40 minutes. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake 12-15 minutes longer or until a thermometer reads 160° and crust is golden brown. Let stand for 5 minutes.
Meanwhile, in a small microwave-safe bowl, combine sour cream and remaining soup. Cover and microwave on high for 30-40 seconds or until heated through. Serve with meat loaf.
