Monday, August 18, 2014

Ribbon Meatloaf

Ingredients for Biscuit Dough:
· 4 tablespoons vegetable shortening
· 2 cups self-rising flour, plus extra for dusting
· ¾ cup buttermilk

Ingredients for Meatloaf:
· 1 pound lean ground beef
· 1 tablespoon dried minced onion
· Pinch of garlic salt and pepper
· 1/3 cup self-rising flour
· 2 cups canned diced tomatoes, drained with juices reserved
· 1 ¾ cups peas

1. For the biscuit dough: using a pastry blender or two table knives, cut the shortening into the flour in a medium bowl until it resembles coarse meal. Use a fork to stir in the buttermilk to a make soft dough. Continue stirring with the fork until all the flour is worked into the dough and turn it out onto a lightly floured board and knead three or four times until smooth and manageable.
2. Preheat the oven to 450 degrees. Grease a baking sheet with cooking spray.
3. For the meatloaf: 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 and stir in flour and 1/3 cup of the reserved tomato liquid. Remove 1 cup of this meat mixture and set aside. Add the tomatoes and peas to the remaining meat mixture in the skillet. Set aside.
4. On a well-floured surface, roll the biscuit dough into a large rectangle about ½-inch thick. Spread the reserved cup of meat mixture thinly over the dough and then roll the dough like a jelly roll, beginning from one long edge. Place the roll on the prepared baking sheet. Using 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 until browned, about 15 minutes.
5. Reheat the beef and vegetable mixture. Slice the baked loaf and spoon the hot vegetable and beef mixture over each slice.

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