1 can (10-1/2 ounces) beef gravy, divided

1-1/2 cups cubed day-old bread

1/4 cup chopped onion

1 egg

1 teaspoon salt

2 pounds ground beef

1 tube (8 ounces) refrigerated crescent rolls

In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well. Press into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°. Remove loaf from pan; drain on paper towels.

Place on a greased 13-in. x 9-in. x 2-in. baking pan. Unroll crescent roll dough; seal perforations. Cover the top and sides of meat loaf with dough; trim excess. Bake 10-15 minutes longer or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.

Yield: 6-8 servings.