Ribbon Meatloaf

• 1 pound lean ground beef
• 1 tablespoon minced onion
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/3 cup self-rising flour (see Note)
• 2 cups canned tomatoes, drained and juices reserved
• 1 3/4 cups frozen peas, thawed
• 1 recipe biscuit dough (page 151)

1. Combine the beef, onion, salt, and pepper in a large skillet and cook over medium heat until the meat is browned, 12 to 15 minutes.
2. Remove from the heat.
3. Stir in the flour and 1/3 cup of the reserved tomato liquid.
4. Remove 1 cup of this meat mixture and set aside.
5. Add the tomatoes, crushing them with your hands as you add them, and the peas to the skillet.
6. Set aside.
7. Preheat the oven to 450F.
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, then roll the dough like a jelly roll, beginning from one long edge.
10. Place the roll on a greased baking sheet.
11. Using kitchen shears or a very sharp knife, cut 1-inch slices almost through to the bottom of the roll.
12. To expose some of the filling, pull alternate slices to the left and right.
13. Bake for 15 minutes, or until browned.
14. Reheat the beef and vegetable mixture.
15. Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice.
16. This is one time its okay to knead extra flour into the biscuit dough recipe to make it easier to roll and cut.
17. If you do not have self-rising flour, substitute 1/3 cup regular flour, 1/2 teaspoon baking powder, and a pinch of salt.

ground beef, onion, salt, pepper, flour, tomatoes, frozen peas, recipe biscuit dough

Taken from www.epicurious.com/recipes/food/views/ribbon-meatloaf-389040 (may not work)