Biscuit Wrapped Meat Loaf

Biscuit Wrapped Meat Loaf

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I liked the meatloaf recipe but I didn't feel like the biscuits added anything worthwhile.

This recipe came from a General Mills card that is perforated so there was probably a whole sheet of them.  There are a few in my mom's collection and they are double sided.  This is on the opposite side of the Biscuits and Beef Italiano which, coincidentally, just yesterday we ate the left overs of that from the freezer.

Pandemic meat supply - I usually buy natural meat.  Last night I took out a pack of ground meat that just didn't look right but I thought it was because it wasn't my normal type.  This morning I discovered it was pork.  It was still mostly frozen so I put it back in the freezer and took this out.  Since it took most of the day to defrost I prepped everything else earlier in the day.

There are only 3 of us so I almost always use only 1 lb. of meat for a meal.  Since this recipe wanted 2 lbs. I just cut everything in half.

I put the diced onions, milk, egg and worcestershire sauce in a measuring cup in the fridge.  

Measured the dry ingredients.  I used crumbs I gathered from baking and slicing my own bread.  I couldn't find Bisquick in the pandemic but I found this Pioneer Baking Mix which works the same way.

I've said this in other recipes but since I'm not going to assume you've read all my recipes I'll say it again.  I put the measuring cup in a larger container and pour and level.  Then I can take the overage and put it back into the box.  When the white bowl is empty I dump the measuring cup into it.

I usually put ketchup on my meatloaf but never thought about heating it.  Should be nice.

I sprinkled the meat with the dry ingredients first and used my hands (like my momma taught me) to mix it all around.

Then I added the wet ingredients and mushed them all up.  This was a two-handed job.  It seemed like there was a lot of liquid at first but I got it all worked in.

I used my finger tips to draw a line down approximately half way because I was making two separate loaves since I have one non-cheese eater and I really wanted to try the cheese on it.

I didn't measure 8x5 and I wasn't clear if it was supposed to fit the pan precisely.  That is normally how I make meatloaf by pressing it into a regular loaf pan but in this case I just shaped it and put it in the small pyrex dishes.

Since my loaves were a little smaller I only baked for 45 mins.  There wasn't a lot of grease to drain off but I scooped the gooey stuff from around the edges and dabbed a paper towel in there to get a little bit of grease.  The meat was 96% lean so that probably helped reduce the run off.

I used half the biscuit mix too and hoped it was enough.  

Once I had it mixed well I really didn't see how I could beat vigorously for 20 strokes but I just turned and mashed with the spoon.

My friend Cory gave me this white tea-towel 14 years ago.  She did some embroidery on the corner.  I always use it to cover cakes or for the rare occasion when I need to flour it.

I sprinkled flour.

And then rubbed it around.  It sunk in quick and I almost wish I hadn't rubbed.  It went about as well as trying to rub an ink pad on a scrapbook paper I had embossed today.  I haven't used either of these techniques in ages.

This was all the dough I had.

But it rolled out pretty well - if not "round".

The recipe said cut into four but I cut into eight so I could have four per loaf.

I detest American cheese so I used Cheddar.

I really only needed one slice which I split into two triangles because it seemed like one square would almost cover my small loaf.

Even though I thought I had rolled out the dough pretty well I still mushed it and stretched it around with my fingers.

Back into the oven - this time only 10 minutes.

When it came out the biscuits seemed a little dry so I rubbed some butter on them.

The butter made them glossy and shiny and pretty.  Even so the non-cheese eater pulled off the biscuits and ate them seperately.

It seemed like the bouillon dissolved instantly but every now and then I would stir and see a fleck I'd have to chase down.  In the end, the warm ketchup was nice but I didn't taste anything special from the bouillon.

I believe I will use the meat loaf part of this recipe again and warm up some ketchup but not bother with the biscuits.