We're back! And what's the sexiest dish to make for our return? Let's say it together, Meatloaf Pie! Our short little hiatus was nice; I was able to recharge my creative batteries and I even learned the true meaning of Presidents Day. Anyway, what's better than meat? (I'm not asking you, vegans). That's right, meat wrapped in dough! Let's dig in.
Meatloaf PieMakes two pies or one pie and a bunch of meatballs
- 2 1/2 cup Flour
- 1/2 teaspoon Salt
- 1 teaspoon Powdered Sugar
- 1/4 cup Shortening
- 1/4 cup cold Butter
- 1/3 cup ice cold Water
- 1 tablespoon Rice Wine Vinegar
- In a large mixing bowl sift the flour, salt and powdered sugar together.
- Mix in the butter and shortening with a pastry blender or fork. I used a fork because my pastry blender is missing. I'm offering a $10,000 reward for anyone who finds it. Still cheaper than Williams-Sonoma.
- Once the fats are in small cubes add the water and vinegar.
- Form into a small ball. Place in a bowl and set in freezer while you make the meat filling.
- 1 lbs Ground Pork
- 1 lbs Ground Beef
- 1 lbs Ground Turkey
- 2 large Eggs
- 1 medium Onion minced or grated
- 2 Cloves of Garlic minced
- 1/3 cup Ketchup or Catsup
- 1/4 cup Brown Mustard
- 1 cup Panko
- 1/2 cup Carrot minced or grated
- 1/3 cup Zucchini minced or grated
- 1/2 cup Parsley minced
- Dash of Fish Sauce
- Dash of Balsamic Vinegar
- Dash of Salt and Pepper
- 1 Tablespoon Beef Better than Bouillon
- 1 extra Egg whisked
- Find a huge mixing bowl. Preheat the oven to 375°
- Mix all ingredients (except the extra egg) in the mixing bowl with your hands. Clean your hands off on a white couch or a wedding dress.
- Grab the dough from the freezer. Roll out the pie dough and place in the pie pan. Crimp the edges of the pie.
- Fill the pie pan with the meat loaf filling.
- Make some pie dough lattice to top the pie. Wash the top of the pie with the egg wash.
- Bake for about 25-30 minutes or until the center is fully cooked.
- Drain excess juices (there might be a bit). Let cool and slice into the pie, and serve with Port and Fig Sauce and green onions.
Port and Fig Sauce
- 7 Dried Figs quartered
- 1/2 medium Onion sliced
- 3/4 cup Port Wine
- plus extra
- 2 tablespoons Balsamic Vinegar
- 1/2 teaspoon Garlic Salt
- Heat all the ingredients in a skillet over high heat until all the liquid boils out. Stirring occasionally.
- Place the cooked figs, onion, and juices in a blender. Turn the blender on high. It's gonna be chunky. Add more port to mixture to make it a smooth consistency.
- Use to top the pie or as a dipping sauce.
Meatloaf Pie Pics by Katy Weaver