Thursday, January 21, 2010

Meatloaf Pie *

This one just really didn't work for us at all. The flavor was good, but I ended up having to cook it an extra 30 minutes just to get it completely done. On the advice of everyone to use lean meat, I chose ground turkey. The juice leaked out and stuck to the pan, even though I lined it with foil. Just not a good experience at all. We won't be trying it again.

Photo courtesy of

(luckymommyto2boys ~ Amy ~

1/3 cup dry breadcrumbs
1/2 cup milk
1 (1.5 oz) packet French onion soup mix
1 tablespoon dried parsley
1/8 teaspoon dried thyme
1/8 teaspoon ground nutmeg
2 tablespoons barbecue sauce (or 1 tblspn Tomato sauce & 1 teaspn worcestershire sauce)
2 lbs ground beef (lean)
2 sheets frozen puff pastry, defrosted
1 egg (lightly beaten to glaze)

In a bowl, place bread crumbs, milk, soup mix, barbeque sauce and the dried herbs.
Mix well and leave for 5 minutes.
Add ground beef to the mixture and mix lightly until well combined.
Place 1 sheet of pastry on a baking tray lined with non-stick baking paper.
Spread filling evenly on top leaving a 4cm ( 1 1/2 inch) border of partry.
Moisten pastry edges with water and place 2nd piece of pastry on top.
Seal the edges with a fork.
Brush top of pastry lightly with beaten egg.
Pick the top of the pastry several times.
Bake at 400 degrees for 40 minutes until golden.
Serve hot or cold cut into squares.

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