Ribbon Meatloaf
Ribbon Meatloaf might be a good recipe to expand your main course collection. This recipe makes 8 servings with 318 calories, 19g of protein, and 11g of fat each. For $1.02 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. A mixture of salt and pepper, canned diced tomatoes, self-rising flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 31 person were impressed by this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Overall, this recipe earns a good spoonacular score of 63%. Try Blue Ribbon Meatloaf, Menlo Park’s New Leaf Meatloaf – you can make restaurant tasting meatloaf at home, it is no secret on how to make meatloaf, and Momma Joe’s Meatloaf – Meatloaf like Mom used to make for similar recipes.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 30 minutes
Ingredients:
3/4 cup well-shaken buttermilk
2 cups canned diced tomatoes, drained and juices reserved
1 tablespoon dried minced onion
1 pound lean ground beef
1 3/4 cups frozen peas, thawed
Pinch of salt and pepper
1/3 cup self-rising flour
2 cups self-rising flour, plus extra for dusting
4 tablespoons vegetable shortening
Equipment:
blender
bowl
baking sheet
oven
frying pan
knife
Cooking instruction summary:
Watch how to make this recipe. 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 make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, and then turn the dough onto a lightly floured board and knead three or four times until smooth and manageable. For the meatloaf: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray. Combine the beef, onion, salt and pepper in a large skillet and cook over a medium heat until the meat is browned, 12 to 15 minutes. Remove from the heat and stir in the flour and 1/3 cup of the reserved tomato liquid. Remove 1 cup of this meat mixture and set aside. Add the tomatoes and the peas to the remaining mixture in the skillet. Set aside. On a well-floured surface, roll the biscuit dough into a large rectangle about 1/2 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 kitchen shears or 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 Reheat the beef and vegetable mixture. Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice.
Step by step:
1. Watch how to make this recipe.
2. 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 make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, and then turn the dough onto a lightly floured board and knead three or four times until smooth and manageable.
3. For the meatloaf: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray.
4. Combine the beef, onion, salt and pepper in a large skillet and cook over a medium heat until the meat is browned, 12 to 15 minutes.
5. Remove from the heat and stir in the flour and 1/3 cup of the reserved tomato liquid.
6. Remove 1 cup of this meat mixture and set aside.
7. Add the tomatoes and the peas to the remaining mixture in the skillet. Set aside.
8. On a well-floured surface, roll the biscuit dough into a large rectangle about 1/2 inch thick.
9. 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.
10. Place the roll on the prepared baking sheet. Using kitchen shears or 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.
11. Bake until browned, about 15 minutes
12. Reheat the beef and vegetable mixture. Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice.
Nutrition Information:
covered percent of daily need
