Thursday, September 8, 2011

Ribbon Meatloaf

1 pound ground beef
1 tablespoon of minced onion
1 tablespoon minced garlic
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup self-rising flour (No self-rising? mix 1/3 cup reg flour & 1/2 teaspoon baking powder and pinch of salt)
2 cups canned tomatoes, drained and juices reserved
1 3/4 cup peas, frozen or fresh
1 roll refrigerated seamless croissants

Combine the beef, onion, salt, pepper in a large skillet and cook over medium heat until the meat is browned, 12-15 mins. Removed from heat. Stir in the flour and 1/3 cup of the reserved tomato liquid. Remove 1 cup of this meat mixture and set aside.
Preheat oven to 450.
On a well-floured surface, roll dough into a large rectangle. Spread the reserved cup of meat mixture thinly over dough and then roll like a jelly roll from one side. Place on a greased baking sheet. Using a kitchen knife, cut 1 inch slices almost through to the bottom of the roll. To expose some of the filling, pull alternating slices to the left and right. Bake for 10-15 mins or till brown.
Reheat the beef with added in peas and tomatoes. Slice loaf and spoon of the hot veg/meat mixture over each slice.
*Recipe from Trisha Yearwood's, Georgia Cooking in a Oklahoma Kitchen cookbook. Hubby rating:6 ..... I would add some cheese before rolling dough and meat to improve.
Keep on Cooking!

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