Wednesday, 4 January 2012
Time for another recipe that I have had kicking around in my Big Blue Binder for years and years. Meat Loaf Pie!
When I was a child I did not like meatloaf at all. I didn't like minced meat at all! My mom always bought the really cheap stuff that was full of grease, gristle and bits of bone. I hated it. Everytime we had it I wanted to gag . . . it was not my favourite thing at all.
I could never understand the false economy of buying cheap mince . . . half of it gets drained away in fat . . . I'd rather pay more and get my money's worth. I always buy extra lean minced steak and it is worth every extra penny.
We do like meatloaf in this house, but sometimes I want the flavour of a good meatloaf, but in a lot less time than it takes to cook a regular meatloaf! This tasty recipe fits the bill on all counts.
You press the meatloaf mixture into a pie tin so it cooks in about 1/3 of the time. I still use the traditional toppings of a tasty ketchup and brown sugar glaze, some cheddar cheese and streaky bacon.
It is some delicious. I serve it in wedges along with some fluffy homemade mash and green beans or cabbage. It always goes down a real treat. This is a doddle really.
Family Food = Comfort Food. It's a real favourite with the missionaries too!
*Meat Loaf Pie*
A lot quicker to make than a regular meatloaf and delicious as can be! A real family favourite!
1 tin (5 ounces) evaporated milk (not sweetened condensed)
2 ounces dried fine bread crumbs (1/2 cup)
1/2 tsp garlic salt
1/4 tsp ground pepper
1 single serving envelope of cup of soup (I like to use the cream of
mushroom or the onion)
1 pound of extra lean minced beef
2 ounces tomato ketchup (about 1/3 cup)
1/2 tsp dried oregano
1/2 tsp dried mustard powder
1 dessert spoon of brown sugar
4 ounces strong cheddar cheese, grated ( 1 cup)
6 slices of streaky bacon, partially cooked and cut in half lengthwise
Preheat the oven to 180*C/350*F/ gas mark 5. Lightly grease a 9 inch pie tin and set aside.
Whisk together the evaporated milk, bread crumbs, garlic salt, pepper and soup mix in a bowl. Crumble the meat over top and then mix it in, combining everything together well. Spread into the prepared pie tin, pressing it onto the bottom and 1/2 inch up the sides.
Bake for 20 to 25 minutes.
Whisk together the ketchup, oregano, mustard powder and brown sugar. Remove the pie tin from the oven. Spread this on top of the meatloaf. Top with the grated cheese and the bacon. Bake 5 to 10 minutes longer until cooked completely through and the bacon has crisped somewhat and the cheese has melted.
Remove from the oven and let stand for 5 to 10 minutes before cutting into wedges to serve. We like to have mashed potatoes and a green vegetable with this.
Note : This is also very easy to double. You can bake one and put the other, minus the toppings, in the freezer so that you have a delicious meal ready at your fingertips whenever you need one! You can cook from frozen, but of course it will take a bit longer.
Baking in The Cottage today, Not Quite Jammy Dodgers!