Biscuit Meatloaf

For the Meatloaf:
  • 1 medium white onion
  • 5 medium potatoes
  • Canola oil
  • 1 lb. 80% lean hamburger
  • 1 large egg
  • 2 tablespoons milk
For the Biscuit Top:
  • 2 cups of flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold shortening
  • 1 cup milk

In a large skillet, pour enough oil to slightly cover the bottom. Dice onion finely; add onion to skillet and heat on medium to low heat. Stir often. While you are cooking the onion, peel and dice the potatoes. Add them to the onion and stir until potatoes are cooked. TIP: the smaller the diced potato pieces are, the faster they will cook. Remove potatoes and onion from heat and pour into a medium size bowl and save for later. Add the hamburger to the skillet and cook until all the red is gone. Pour out any grease produced by the hamburger. Add the potato and onion mixture to the hamburger. While heating the mixture, add the egg and milk. Stir until the mixture starts to stick together. Place the mixture in a casserole dish.

Sift the dry ingredients for the topping together and cut in the shortening. TIP: make sure the shortening is cold; the dry ingredients will not stick together properly if you do not. Add milk. Mix together. When ingredients are mixed, drop on top of the hamburger mixture with a tablespoon. Preheat oven 450 degrees. Bake the casserole until the biscuit mixture is lightly brown, about 15 minutes.

  • Yields: 6 servings
  • Preparation Time: 45 minutes
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