My dad makes a killer meatloaf. When he pulls it out of the oven it’s not swimming in oil nor is it dehydrated and crusty like decade-old fruitcake. Rather, it’s a perfectly juicy blend of meat and spices glistening with a glaze of his secret tomato sauce.
I left home after graduating from high school and have never been able to find a recipe that came anywhere close to my dad’s famous meatloaf. Boston Market’s meatloaf is quite tasty, as is the version served at The Machine Shed, but they don’t include all of the extras my dad puts in his.
I didn’t think that I would ever find a meatloaf that could stack up to my dad’s until I tasted a friend’s Biscuit Top Meatloaf. It’s more than just a meatloaf; it’s like a meatloaf pie of sorts. It’s moist, flavorful and packed with yummy non-traditional meatloaf ingredients, such as fresh herbs and mushrooms.
Give it a try. It might just change your opinion about boring meatloaf.
BISCUIT TOP MEATLOAF
Ingredients:
1 1/2 pounds ground beef
1 cup fine Italian-style breadcrumbs
1 egg
1/2 cup onion, finely chopped
3 tablespoons ketchup
1 teaspoon mixed herbs (tarragon, basil, marjoram)
1 can (10 1/2 ounces) cream of mushroom soup, divided
1/2 cup milk, divided
1 can (4 ounces) sliced mushrooms, drained, reserve liquid
1/2 teaspoon salt, pepper, to taste
1/4 cup minced fresh parsley
Couple dashes of Worcestershire sauce
Directions:
Preheat oven to 350 degrees.
In a bowl, mix ground beef, breadcrumbs, egg, onion, ketchup, Worcestershire sauce, herb mixture, the drained mushrooms, salt, pepper and parsley.
Place meat mixture into a 9 by 13-inch ovenproof dish, and form into a loaf shape.
To make biscuit top: In a medium bowl mix the biscuit mix, 1/2 cup of the mushroom soup, and 1/4 cup of the milk into a soft dough. Place the dough on a lightly floured board and knead gently. Roll into a 12 by 8-inch rectangle. Drape the dough over the meatloaf and tuck the edges under the loaf. Brush with a little milk to glaze. Make three slits across the biscuit top.
Bake meatloaf for 80 minutes. Remove the meatloaf when a meat thermometer inserted into the center of the loaf reads 160 degrees.
Let the meatloaf rest for 10 minutes before slicing it.
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