Meatloaf Mummies
1 lb ground beef round
1 medium onion, finely chopped (1/2 cup)
1/2 cup Progresso Italian style bread crumbs
1/3 cup ketchup
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 eggs
4 sticks (1 oz each) string cheese
1 can (8 oz) refrigerated Crescent Dough Sheet
Yellow mustard, if desired
Heat oven to 350°F. Line broiler pan with foil; spray foil with cooking spray. In large bowl, mix beef, onion, bread crumbs, ketchup, salt, pepper and eggs. On work surface, shape meat mixture into 4 (6x2-inch) loaves, inserting 1 cheese stick lengthwise in center of each loaf. Taper ends of loaves to look like mummy shapes. Place in pan. Bake 25 minutes.
Meanwhile, remove dough from can; unroll on work surface or cutting board. Cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 7 strips. Alternately cross 7 strips over each meatloaf to look like “bandages,” stretching dough to completely cover meatloaf and tucking ends under loaf.
About 1/2 inch from one end, separate “bandage strips” on top to let meatloaf show through for “face.” Bake 17 to 20 minutes longer or until golden brown and meat thermometer inserted in center of loaf reads 160°F. Add dots of mustard on each mummy face for eyes. Let stand 5 minutes before serving. Makes 4 servings
.
.