This delectably spicy meatloaf is invariably met with Oohs and Aahs of appreciation, for its elegant presentation inside a flaky pastry crust elevates the popular concept of meatloaf as a diner-counter entree to that of a 5-star restaurant.

2 pounds lean ground beef
2 tablespoons butter
1 sweet onion, finely chopped
3 celery stalks, finely chopped
1 green bell pepper, cored and finely chopped
2 large carrots, grated
1 clove garlic, minced
1 tablespoon crushed red pepper flakes
1 tablespoon Tabasco
1 teaspoon EACH salt and coarse-ground pepper
3 large bay leaves, crumbled
2 large eggs, beaten
1/2 cup tomato sauce
1/4 cup whole milk
1 8-ounce can refrigerated crescent dough

Preheat oven to 375-degrees.
Melt butter in skillet over medium-high heat. Saute onion, celery, bell pepper, carrots, and garlic 5 minutes, or until softened. Remove from heat.
In large mixing bowl and using your hands, combine ground beef with seasonings, eggs, tomato sauce, and milk until well-blended. Still with your hands, blend sauteed vegetable mixture into beef mixture. Press firmly into 9x5 loaf pan. Bake 1-1/2 hours.
Remove meatloaf from pan and drain on paper towels. Place meatloaf on baking sheet and drape crescent dough over top and sides of meatloaf. Return to oven and bake 12 to 15 minutes longer, or until pastry is golden brown.

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