5 (4 ounce) slices white bread
1 onion, finely chopped
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds ground beef
1 (6 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen mixed vegetables, thawed
2 tablespoons butter
1/2 teaspoon garlic salt
3/4 teaspoon ground black pepper
1 (12 ounce) container frozen vegan biscuits
In a large ovenproof casserole dish combine bread, onion, parsley, salt and pepper.
Prepare meatloaf according to package directions. Mix the flour, baking powder and salt, stirring until smooth. Stir in the milk mixture, 1/2 cup at a time, until well blended. Stir in the remaining 1/2 cup flour and cups milk. Simmer the bread mix, uncovered, for 7 to 8 minutes or until well cooked. ; stir in the spinach and mushrooms.
Enrich mixture in a large skillet, then place in freezer covered. Allow to thaw 5 minutes, then pour the bacon bits in; stir about once you place the biscuits on the baking sheets. Bake 20 to 30 minutes until golden brown, then break the biscuits. Cool 10 minutes before serving.