Meatloaf in a Blanket - revisited

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.  

Mmmm...Leftovers

You know the best part of having a roast? Leftovers! You may not agree with me, I used to hate leftover roast. But then we found a few recipes in an old 1950's cookbook that call for leftover roast. One of our favorites is

Meatloaf in a Blanket

• 1 onion chopped
• bacon drippings, or butter, lard, etc.
• 2 cups finely chopped cooked potatoes (right from your crockpot roast)
• 1 1/2 cups chopped cooked beef 
• 2 eggs
• 1/2 cup milk (of whatever variety, we do Soy with this recipe)
• Salt and Pepper
• Baking Powder Biscuit dough (made with 2 cups flour)

Preheat oven to 425 degrees F
Brown onion in drippings, add potatoes, mix well. Combine everything else in skillet except dough. Heat thoroughly, making sure egg is cooked.
Roll biscuit dough into rectangle 1/2 inch thick. Shape hot meat mixture into a loaf in the middle of the dough. Draw dough up over mixture to form a roll (one big honking roll). Press edges together. Slash top a few times.
Place on baking sheet and bake 15-20 minutes.
Serve with a Mushroom Gravy


This takes a few times of making it to start making it look pretty. But it is yummy. We will throw in carrots as well if we have some leftover from our roast.

Yes, we now make roast so that we can have leftovers. We also will double to triple this recipe. The part you cook in a skillet, will look sort of like a very large omelet with not enough eggs. Where the name meatloaf came from I don't know. (Except it is meat, in a loaf, hmmmm.) We also like making this for the missionaries if we are feeding them and sending them home with the leftovers. Without the gravy it travels really well and can be eaten for breakfast, lunch or dinner.