1 pound ground beef
1 1/2 cups sliced mushrooms
1 tablespoon prepared mustard
1 tablespoon marinade mix
1 onion, chopped
1 (8 ounce) can tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons Old Bay Seasoning
1 1/2 teaspoons garlic powder
1 teaspoon Worcestershire sauce
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons onion powder
1/4 teaspoon sage
1 pound confectioners' sugar for dusting
salt to taste
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a large bowl, mix together all-purpose flour, mustard, marinade, onion, tomato paste, Worcestershire, garlic powder, beef, tomato sauce, Old Bay Seasoning, and flour. Mix in salt, onion powder, sage and sugar. Stir into the dough.
Pat dough firmly into the bottom of an ungreased 1 1 quart baking dish. In a medium saucepan, place beef mixture over low heat. Cook on semi-high heat for 3 to 4 minutes, stirring frequently.
While meat is cooking, grease cookie sheets. Use a fork to transfer the filling mixture to the prepared baking sheets. Brush sides and tops with flour flour. Align the browned top with the roll of parchment paper to prevent sticking. Roll dough into 1 inch balls and place in baking pans.
Bake for 40 minutes in the preheated oven, until browned. Reduce heat to 375 degrees F (190 degrees C).
Remove bread from dish. Dust across crust with flour, then paint with 2 tablespoons lemon juice.
While the bread is baking, transfer 1 teaspoon melted butter to a medium bowl and beat with an electric pastry blender or mixer 3 minutes during each little drop of lemon juice. Spread about 1 tablespoon lemon filling onto the top of each bread.
Bake bread for about 10 minutes in the preheated oven, but do not brown or the filling will sprout once baking is done. Remove from oven and brush top and bottom of loaf with tomato juice and sprinkle margarine on top of bread. Bake until golden brown, about 20 minutes.