Biscuit wrapped meatloaf

Yield: 1 Servings

Measure 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)

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

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