Ribbon Meatloaf
I love homemade biscuits, and I love meatloaf, so it’s no surprise I’m pretty fond of this recipe. The sauce is so terrific, especially poured over that wonderful homemade biscuit dough with a little ground beef rolled inside. Yum!
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Combine the beef, onion, salt, and pepper in a large skillet and cook over medium heat until the meat is browned, 12 to 15 minutes. Remove from the heat. Stir in the flour and 1/3 cup of the reserved tomato liquid. Remove 1 cup of this meat mixture and set aside. Add the tomatoes, crushing them with your hands as you add them, and the peas to the skillet. Set aside.
Step 2
Preheat the oven to 450°F.
Step 3
On a well-floured surface, roll the biscuit dough into a large rectangle about 1/2 inch thick. Spread the reserved cup of meat mixture thinly over the dough, then roll the dough like a jelly roll, beginning from one long edge. Place the roll on a greased baking sheet. Using kitchen shears or a very sharp knife, cut 1-inch slices almost through to the bottom of the roll. To expose some of the filling, pull alternate slices to the left and right. Bake for 15 minutes, or until browned.
Step 4
Reheat the beef and vegetable mixture. Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice.
From Gwen
Step 5
This is one time it’s okay to knead extra flour into the biscuit dough recipe to make it easier to roll and cut.
Note
Step 6
If you do not have self-rising flour, substitute 1/3 cup regular flour, 1/2 teaspoon baking powder, and a pinch of salt.
