Biscuit wrapped meatloaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground Beef |
| 1 | cup | Milk |
| ⅔ | cup | Bread Crumbs; Dry |
| 2 | Eggs | |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Worcestershire Sauce |
| ½ | teaspoon | Garlic Salt |
| ½ | teaspoon | Mustard; Dry |
| ¼ | teaspoon | Pepper |
| 1 | cup | Bisquick |
| ¼ | cup | Water |
| 4 | slices | American Cheese; Process |
| Tomato Bouillon Sauce; (Below) | ||
Directions
Heat oven to 375F. Mix beef, milk, crumbs, onion, eggs, salt, Worcestershire sauce, garlic salt, mustard and pepper. Shape firmly into a loaf, 8 X 5 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 drown, about 15 minutes. Serve with sauce.
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 in dissolved.
Recipe by: Bisquick
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on Apr 17, 1998