Biscuit Wrapped Meat Loaf
2 lb.s ground beef
1 c. milk
2/3 c. dry bread crumbs
1/4 c. chopped onion
2 eggs
1 tsp. salt
2 tsp. Worcestershire sauce
1/2 tsp garlic salt
1/2 tsp dry mustard
1/4 tsp pepper
1 c. Bisquick baking mix
1/4 c. water
4 slices (3/4 oz. each) process American cheese
Tomato-Bouillon sauce (below)
Heat oven to 375. Mix beef, milk, crumbs, onion, eggs, salt, Worcestershire sauce, garlic salt, mustard and pepper. Shape firmly into loaf, 8x5 inches; place in shallow baking dish. Bake 1 hour; spoon off fat.
Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll into 12-inch circle; cut into 4 equal parts. Alternate cheese slices and dough quarters on loaf, overlapping rounded edges of dough over points of cheese. Prick dough with fork. Bake until golden brown, about 15 minutes. Serve with sauce. 6 - 8 servings.
Tomato-Bouillon sauce: Heat 1 cup catsup and 1 tsp instant beef bouillon to boiling over low heat, stirring frequently; reduce heat. Simmer uncovered, stirring frequently, until bouillon is dissolved.
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