Meatloaf In A Crust

Yield: 6 to 8 servings

Meatloaf:

1 ½ pounds ground beef
1 cup fine Italian-style bread crumbs
1 egg
½ cup onion, finely chopped
3 tablespoons catsup
1 teaspoon Mixed Salad Herbs (tarragon, basil, marjoram)
1 can (10 ½ ounces) cream of mushroom soup, divided
½ cup milk, divided
1 can (4 ounces) sliced mushrooms, drained, reserve liquid
½ teaspoon salt, pepper, to taste
¼ cup minced fresh parsley

Preheat the oven to 350 degrees

In a medium bowl mix the ground beef, bread crumbs, egg, onion, catsup, Worcestershire sauce, salad herbs, ½ cup of the mushroom soup, ¼ cup of the milk, the drained mushrooms, salt, pepper and parsley. In a 9" x 13" ovenproof dish, form the meat into a rectangle 9" long and 4" wide.

For the biscuit top: In a medium bowl mix the biscuit mix and mushroom-milk mixture to a soft dough. Place the dough on a lightly floured board and knead gently 10 times. Roll to a 12" x 8" rectangle. Drape the dough over the meatloaf and tuck the edges in against the loaf all around. Brush with a little milk to glaze. Make three slits across the biscuit top so steam can escape.

Bake at 350 degrees for 75 to 90 minutes. When the loaf is done juices will bubble up in the slits and the internal temperature will be 160 degrees. Test by poking an instant-read meat thermometer through a slit in the pastry. Let the loaf rest for 10 minutes before slicing it.

For the mushroom sauce: While the loaf bakes, make the sauce by placing the remaining mushroom soup in a small saucepan along with the remaining milk, the tarragon, Worcestershire sauce, pimento and sherry. Heat and stir until well blended and smooth. Serve hot with the meat loaf.