MAIN DISH: SEMIFINALISTRolls add some flavor, enhance look of meatloafIt wasn't exotic and it wasn't complicated, but Joyce Settle's Meatloaf Wellington was named a semifinalist in the Main Dish and Casseroles category of The Herald's ``What's Cookin' in Your World?'' recipe contest.Aside from the juicy flavor of the meatloaf, the thing that sets this dish apart is its appearance. Covered in crescent rolls, her Meatloaf Wellington looks at first glance like two loaves of bread perched atop a mountain of rice. The crescent roll covering not only locks in the flavor of the meatloaf, but gives it a unique flavor, she explained. Cut into that bread and you'll find a unique-tasting dish flavored by golden mushroom soup. A retired florist, the Hermitage woman said her husband, Dave, likes this recipe but was surprised she chose it. ``He said why did you enter that when you have so many other things?'' That's not a question her fellow cooks and judges were asking Saturday after tasting her effort. There was no shortage of recipes for her to choose from when Mrs. Settle decided to enter the contest. ``I have so many different recipes. I change this or that. I either add or subtract.'' Not only was she pleased and surprised to be a semifinalist, but Mrs. Settle said she was happy just to be able to enter. She had family obligations for the past two years that haven't given her the chance to put together an entry in time for the contest. As a rule, Mrs. Settle said she tends to like lighter dishes. ``We're getting older so I try to watch it.'' Meatloaf Wellington2 beaten eggs1. Combine eggs, 1/2 cup of the soup, crumbs, onion, salt, pepper and ground beef and mix well. Shape into 2 loaves and place in shallow baking pan or roaster. Bake at 350 degrees for 1 hour. 2. Spoon off drippings. Separate rolls into 4 rectangles of dough crosswise over top and down sides of each loaf overlapping slightly. 3. Bake until dough is golden, 20 minutes or longer. 4. In small saucepan, combine remaining soup, water and parsley. Heat to bubbling. Pass sauce with meatloaves. Gravy also may be served over rice. |
