Tried a new recipe

Well yesterday I decided it was time to find some new ground beef recipes b/c I was tired of making the same thing over and over again. So I searched on www.allrecipes.com and then on foodnetwork.com I came across this ground beef wellington recipe on all recipes. It sounded good and I had most of the ingredients except I couldn't make the mushroom sauce b/c I'm allergic. But I changed it to brown gravy and sauteed onions and it came out excellent. I did make a few changes to the original recipe and everyone seemed to like it even Blayne ate his which I was surprised.

Here's the original recipe:
INGREDIENTS
sauce:
1/2 cup chopped fresh mushrooms
1 tablespoon butter or margarine
2 teaspoons all-purpose flour
1/4 teaspoon pepper, divided
1/2 cup half-and-half cream
meat mix:
1 egg yolk
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/2 pound ground beef
1 (4 ounce) package refrigerated crescent rolls
1 teaspoon dried parsley flakes
(this is for 2 wellingtons)
DIRECTIONS
In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining pepper. Crumble beef over mixture and mix well. Shape into two loaves. Separate crescent dough into two rectangles on a baking sheet. Seal perforations. Place meat loaf on each rectangle. Bring edges together and pinch to seal. Bake at 350 degrees F for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160 degrees F.
Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons

Here's the changes I made to it:
instead of mushroom sauce just sauteed some onions in butter and added it to brown gravy.
and I added shredded colby jack cheese to the meat mixture and fresh parsley and a handful of bread crumbs. for 6 people I used 3 packs of crescent rolls and 1 1/2 lbs of meat and 3 egg yolks and then added the spices and such by guessing I don't like to use measurements when it comes to spices and such.

It came out very good.... the only problem which I will have to figure out for next time is that the meat made the bottom of the wellington in the pan a little soggy ..... I might just have to try a leaner meat next time to decrease the grease maybe. Tonight I'm trying a new chicken recipe. Will definitely let u know how that goes.