Crescent Roll Meatloaf
1 1/2 pounds ground beef
1 can cream of mushroom soup
1/2 cup chopped onion
1/2 cup fine dry bread crumbs
1 egg
1 package crescent rolls
1/3 cup milk
1 teaspoon honey
1/4 teaspoon dill weed, crushed
2 teaspoons Dijon mustard
In a large bowl, mix together 1/2 cup of the soup, ground beef, onion, bread crumbs and egg. Shape into loaf and bake at 350 degrees about an hour. Drain.
Seperate cresecent into triangles. When meat is done, place triangles crosswise over the top of the meatloaf and down the sides, overlapping the triangles. Bake 15 minutes. Rolls should be brown.
To prepare the sauce, mix the remaining soup, milk, honey dill weed and mustard in a saucepan. Heat over medium heat until boiling, stirring constantly. Serve as a dipping sauce with meatloaf.