Meatloaf Wellington

1 lb Ground beef
1/2 lb Ground veal
1/2 lb Ground pork
1 t Worcestershire sauce
2 Eggs
1 1/2 c Cracker crumbs
3/4 c Ketchup
1/2 c Warm water
1 pk Dry onion soup mix
4 Bacon strips
2 pk Crescent roll dough
1 Egg white, lightly beaten
With 1 tbsp. water
Flour

Heat oven to 350 degrees. Mix meats together by hand in a large bowl. Add
Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
Mix by hand and shape into a loaf in a shallow baking dish.
(For cleanup ease, use non stick cooking spray.)

Drape the loaf with bacon strips. Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes.
Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).
Reserve the remaining 2 for decorating. Overlap the triangles on a large floured surface to make a large rectangle.
Gently, press together the seams and perforations.
Place over meat loaf and mold to fit.
Trim off excess dough. Use remaining rectangles to make a design for the top;
cookie cutters may be used. Brush dough with egg white and return loaf to the oven
for 15 to 20 minutes or until golden.

Makes 6 to 8 servings.