Recipe - Meat Loaf Wellington

1 pound Ground beef
One half pound Ground veal
One half pound Ground pork
1 teaspoon Worcestershire sauce
2 Eggs
1 One half cup Cracker crumbs
Three fourths cup Ketchup
One half cup Warm water
1 pack Dry onion soup mix
4 Bacon strips
2 pack 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
One half 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.