Tuesday, February 2, 2010

Meatloaf In A Shell


In a thrift store I found a vintage cookbook: More-For-Your-Money Meat Cookbook. It's full of interesting ideas to stretch your meat.
I couldn't wait to try this recipe......
Meatloaf In a Shell

1 pound ground beef
2 T. minced onions
1 t. salt
1 t. prepared mustard
1/2 t. pepper
1/2 cup dry bread crumbs
1 egg, beaten
1/3 cup evaporated milk
1/3 cup catchup
1 pie crust

In a large bowl, combine beef and next 8 ingredients. Grease bottom of 8-inch round cake pan (I used a pie plate). Place meat mixture in pan; pat to within 1/2 inch of sides of pan. Preheat oven to 425 degrees.

Prepare pie crust (I used a refrigerated one) and roll out to a 9 1/2 inch circle. Lay pie crust on meat, tuck around meat touching the edge to the bottom of the pan. Prick all over with fork. Bake 40 minutes or until golden brown. Remove; let stand a few minutes, then run spatula around outer edge. Remove from pan. Makes 6 servings.
It looked good! I didn't removed it first, just cut it like a pie in the pie plate.
I'm sad to say, we didn't like it much. I don't know if we just weren't fond of the meatloaf recipe or the pie crust with the meat combination? I think I might try something like this again, but switch it up by using a meatloaf recipe I know we like and maybe using a biscuit dough for the shell.

Meat Crust Pie on Foodista

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