Meatloaf Pie

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 Pie

Makes two pies or one pie and a bunch of meatballs

Pie Crust

• 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

1. In a large mixing bowl sift the flour, salt and powdered sugar together.
2. 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.
3. Once the fats are in small cubes add the water and vinegar. 
4. Form into a small ball. Place in a bowl and set in freezer while you make the meat filling.

Meatloaf 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

1. Find a huge mixing bowl. Preheat the oven to 375°
2. 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.
3. Grab the dough from the freezer. Roll out the pie dough and place in the pie pan. Crimp the edges of the pie.
4. Fill the pie pan with the meat loaf filling. 
5. Make some pie dough lattice to top the pie. Wash the top of the pie with the egg wash.
6. Bake for about 25-30 minutes or until the center is fully cooked.
7. 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

1. Heat all the ingredients in a skillet over high heat until all the liquid boils out. Stirring occasionally.
2. 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.
3. Use to top the pie or as a dipping sauce.

Meatloaf Pie Pics by Katy Weaver

Seafood Meatballs and Spaghetti

Yeah that's right seafood meatballs and spaghetti. Let me guess when you clicked on the link you were expecting something simple, boring and slightly disgusting looking. It's okay, you were wrong, we all mistakes in life. You can redeem yourself by drooling over these fantastic photos that Katy took and by giving this recipe a shot at home. 

Seafood Meatballs

• 1/2 lbs cooked Salmon
• 1/4 lbs cooked Crab Meat
• 1/4 lbs cooked Clam Meat
• 1/2 cup Breadcrumbs (1/4 cup goes into the balls and 1/4 cup use to roll the meatballs in)
• 2 Eggs
• 2 Tablespoons Mayo
• Spicy Brown Mustard
• 1 Lemon zested and juiced
• 1 teaspoon Italian Seasoning
• Salt & Pepper to taste
• 1 Tablespoon Olive oil

1. Odds are that you'll be able to find cooked crab and clam meat at your local grocery store, but unable to find cooked salmon. To cook the salmon I just heated the oven to 375, cut the salmon fillet in half and coated it in olive oil, salt and lemon juice. I found these cool cedar wraps next to the seafood section of my grocery store that worked well to keep the fish moist while it cooked. Bake the salmon wrapped in the cedar for about 10 minutes or until fully cooked.
2. Add all the ingredients listed above into a large mixing bowl and mix with your hands. No you can't use a spoon. 
3. Form the mixture into a small balls about an inch in diameter. Once the meat is balled, roll the little spheres in the remaining breadcrumbs. Place the balls in casserole pan and bake at 375 until golden brown. Should be about 20 minutes, be sure to turn the balls halfway through cooking.
4. Plate the balls of seafood on top of cooked spaghetti (use the instructions on the box, but add way more salt to water than what they recommend) and drizzle on these sauces. 

Pesto

• 1/4 cup Pine Nuts
• 7 sprigs of Fresh Basil
• 2 Tablespoons Olive Oil
• 1 lemon zested and juiced
• 3 Cloves Garlic
• 1 teaspoon Salt

1. Throw all the ingredients into a food processor and blend until smoothish. Should be about 45 seconds or so.

Sweet Onion Tomato Sauce

• 1 large Sweet Onion
• 6 Roma Tomatoes diced
• 2 cloves Garlic minced
• 2 Tablespoon Olive Oil
• 1/4 cup Wine (I recommend a full bodied red wine, and not a sweet wine)
• 1 Lemon (you'll never guess what you're going to do to the lemon) zested and juiced
• 1 teaspoon Molasses
• 1 teaspoon Poppy Seeds
• 1 teaspoon Cayenne Pepper
• 1 heaping teaspoon Italian Seasoning

1. Add the olive oil, onion, and garlic to a medium sized sauce pan. Cover and sweat the onions until tender while stirring occasionally. Stir in the tomatoes and cook for 5 minutes.
2. Add the rest of the ingredients cook for another 10 minutes and stir occasionally to avoid burning. 
3. Use a hand mixer to blend all the large pieces of tomatoes and onion together. Blend until all the large chunks are pretty much gone. Let the sauce simmer until the meatballs are done. Once everything is plated, I recommend squeezing a lemon on top of the dish.

Sure I could have just made regular meatballs and spaghetti, but that would have been boring. This blog is all about having fun with food and trying new things out. In the same vein of thinking, I could have just made one sauce to go on the meatballs, but the flavor contrast between the two couldn't be replaced with anything else. Enjoy!

I need to step up my writing and cooking skills a peg or four, because Katy Weaver keeps knocking it out of the park with all these photos.