Ribbon Meatloaf

I am not at all sure I would call this a meatloaf but whatever it is – it turned out to be mouthwateringly good!

Last Saturday I was watching the food network because two of my favorite shows are on:  Pioneer Woman and Trisha Yearwood’s Southern Kitchen.  Trisha made something called a Ribbon Meatloaf.   I decided I wanted to make us one with some changes.  Trisha puts English Peas in hers and Mr. Picky Eater or Top Girl would not allow those to pass across their lips!  If you click the link in the words above “Ribbon Meatloaf”, you can get the original recipe.  I adapted it to our liking just like you can do with your family.

Ribbon Meatloaf

Ingredients:

2 Cups of Self-Rising Flour

4 Tablespoons of shortening

¾ Cups of Buttermilk

Directions:

Cut the shortening into the flour until it resembles coarse meal then using a fork, stir  in the buttermilk until it is a soft dough.

Turn it out onto a floured countertop and knead it a few minutes until it becomes soft and pliable.

Put it back into the bowl, cover with a tea towel.

Now for the meatloaf – which really isn’t like any meatloaf I’ve ever had – but it’s delicious!

 

Ingredients:

1 pound very lean hamburger meat

Oil for frying

¼ onion, finely minced

1 teaspoon minced garlic

1 teaspoon ground cumin

Salt & Pepper to taste

1/3 Cup self rising Flour

2 can petit diced tomatoes, drained with the liquid reserved

 

Directions:

Pre heat the oven to 450F

Put a couple tablespoons of the oil in a pan then crumble the hamburger meat, onion, salt, pepper, cumin and garlic into pan.

After the meat has browned completely then take the skillet off the burner, sprinkle in the flour as well as the reserved tomato juice mixing until thickened.

Remove 1 to 1 ½ Cups of the meat mixture and set aside.  To the meat still in the skillet – add in the drained tomatoes.

On a well-floured surface, roll out the dough into a rectangle

Spread the reserved meat across the dough.

Starting on the long side, roll the dough up like a jelly roll then place on parchment paper baking sheet pan.

 

Make cuts about half way down 1 inch apart and then “off set” each roll like this – mine isn’t very neat.

Bake until browned – about 15 minutes.

Reheat the meat and tomato mixture.

Slice off the one inch pieces and spoon the heated meat and tomato mixture over top.

Sprinkle with Parmesan cheese and serve.

As I made this, I was not hopeful that it would taste good but it was delicious and we have all decided we want it made again.  I think you may like it a great deal as well if you just try it.