Trisha Yearwood's Ribbon Meatloaf
Country Music Legend Trisha Yearwood shares her Southern Comfort Recipes
County music star Trisha Yearwood's recipes from "Georgia Cooking in an Oklahoma Kitchen" offer a contemporary twist on simple homemade Southern fare, inspired by her childhood in rural Georgia.
She wrote the book along with her mother, Gwen, and her sister, Beth, paying homage to her family's favorite dishes made from easy-to-find ingredients.
Preheat the oven to 450°F.
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. Remove from the heat. Stir in the flour and 1/3 cup of the reserved tomato liquid. Remove 1 cup of this meat mixture and set aside. Add the tomatoes, crushing them with your hands as you add them, and the peas to the skillet. Set aside.
On a well-floured surface, roll the biscuit dough into a large rectangle about 1/2 inch thick. Spread the reserved cup of meat mixture thinly over the dough, then roll the dough like a jelly roll, beginning from one long edge. Place the roll on a greased baking sheet. Using kitchen shears or a very sharp knife, cut 1-inch slices almost through to the bottom of the roll. To expose some of the filling, pull alternate slices to the left and right. Bake for 15 minutes, or until browned.
Reheat the beef and vegetable mixture. Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice.