(Do you use the dough scraps to make more biscuits or do you toss away the scraps? I carefully gathered the scraps and tenderly patted them into another round of biscuit dough. I cut out one imperfect biscuit, but I still had more scraps, which I made into a truly ugly biscuit.)
I crumbled the truly ugly biscuit and the beautiful biscuit. I used a little of the crumbs for meatloaf and the rest of the crumbs for stuffing.
I added spices to the meatloaf, oregano and basil, salt, pepper, one egg, and Worcestershire sauce. I mixed it all together and patted half of the meat into the meatloaf pan, building up the sides a little to make a space to tuck in the stuffing.
I melted about 1/4 cup of butter in a sauce pan and added the rest of the chopped onion and all of the chopped celery. I simmered them in the butter at a medium low heat until the onions were translucent.
Then, I added spices to the stuffing, rosemary, sage, parsley, onion powder, salt, and pepper and stirred them together. Then I added the contents of the saucepan to the mixture, stirring them into the stuffing. The stuffing needed about 1-1/2 eggs, so I added one whole egg and the yolk of another egg to the stuffing. I tossed the white of the second egg into the meatloaf. (I hate throwing food away, but sometimes one must, but not this time.) I wanted the stuffing to be just moist with the egg, not too sloppy.
After mixing the stuffing ingredients well, I poured it into the space I had made in the meatloaf. Next, I covered the stuffing with the rest of the ground beef meatloaf mixture. I baked it at 350 degrees about 45 minutes.
My stuffed meatloaf turned out very well, indeed. If it hadn’t, I would have wished I’d baked the meatloaf in one pan and the stuffing in another. I could have done that but it would not have been as much fun.