Meatloaf in a Blanket
The following recipe is derived from a recipe in the Encyclopedia of Culinary Arts. This is updated from the previous posting which follows the original recipe.
Ingredients:
leftover Roast Beef, Pork, etc.
cooked potatoes
cooked carrots
raw eggs
almond milk
Baking powder biscuit dough - The recipe I use comes from the Betty Crocker cookbook:
{
2 cups flour
1/4 t flour
1T baking powder
1/3 cup shortning
3/4 cup almond milk.
}
I usually end up using a triple recipe.
Gravy - a mushroom gravy gives the best flavor and any basic gravy works.
Dice the roast, potatoes and carrots and combine in sauce pan. At least half of the mixture should be potatoes. Heat until warm, add just enough almond milk to moisten. Add enough raw eggs so that the mixture is thoroughly coated. Cook until the eggs are half cooked. I've started using starch (potato/tapioca) with the eggs to provide the thickening.
Roll out the biscuit dough in an oval shape about 1/4 inch thick. Spoon the roast and potatoes into the center of the dough. Fold the dough to the top an join together. Place on a pizza pan (a cookie sheet works too). Add diagonal slits for vents.
Bake for 10-15 min at 450.
I know the quantities are not fixed, but usually for us the amount of leftovers are not known until after the first meal with the roast. Since the potatoes and carrots are cooked with the roast, the meatloaf in a blanket recipe usually has to be adjusted to account for the quantities that we have. The vegetables are not fixed, if you prefer cooking other vegetables with the roast, they can easily be added, though it may be necessary to change seasoning . The latest version we had used cabbage and sweet bell peppers along with the potatoes and carrots since it was cooked with corned beef.
I found that a single batch of the biscuits cooks quite nicely so it works better to make multiple meatloaf in a blanket rather than increasing its size.
One point that I finally figured out, the recipe that this is based off of uses regular milk that thickens when cooked with milk and almond, soy, or other non-animal milk doesn't do, so changing it to use starch is a better replacement which uses less eggs.
