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1
For the biscuit dough: Using a pastry blender or two table knives, cut the shortening into the flour in a medium bowl until it resembles coarse meal.
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2
Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl.
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3
Continue stirring with the fork until all the flour is worked into the dough, and then turn the dough onto a lightly floured board and knead three or four times until smooth and manageable.
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4
For the meatloaf: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray.
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5
Combine the beef, onion, salt and pepper in a large skillet and cook over a medium heat until the meat is browned, 12 to 15 minutes.
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6
Remove from the heat and stir in the flour and 1/3 cup of the reserved tomato liquid.
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7
Remove 1 cup of this meat mixture and set aside.
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8
Add the tomatoes and the peas to the remaining mixture in the skillet.
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9
Set aside.
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10
On a well-floured surface, roll the biscuit dough into a large rectangle about 1/2 inch thick.
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11
Spread the reserved cup of meat mixture thinly over the dough, and then roll the dough like a jelly roll, beginning from one long edge.
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12
Place the roll on the prepared baking sheet.
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13
Using kitchen shears or a very sharp knife, cut 1-inch slices almost through to the bottom of the roll.
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14
To expose some of the filling, pull alternate slices to the left and right.
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15
Bake until browned, about 15 minutes
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16
Reheat the beef and vegetable mixture.
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17
Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice.
