Meatloaf Pie Recipe







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Meatloaf Pie

Name: Jennifer Miller
Base: Andrews AFB
Recipe: INGREDIENTS Nutrition SERVINGS 6 YIELD 1 Pie UNITS US 1⁄3 cup dry breadcrumbs 1⁄2 cup milk 1 (40 g) packet French onion soup mix 2 tablespoons barbecue sauce (or 1 Tablespoon Tomato sauce & 1 teaspoon Worcestershire sauce) 1 tablespoon dried parsley 1⁄8 teaspoon dried thyme 1⁄8 teaspoon ground nutmeg 800 g ground beef (lean) 2 sheets frozen puff pastry, defrosted 1 egg (lightly beaten to glaze) DIRECTIONS In a bowl, place bread crumbs, milk, French onion soup mix, barbeque sauce, parsley, thyme and nutmeg. Mix well and leave for 5 minutes. Add lean 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 pastry. Moisten pastry edges with water; place 2nd piece of pastry on top. Seal the edges with a fork. Brush top of pastry lightly with beaten egg. Bake at 200 Celcius (392 degrees Fahrenheit) for 40 minutes until golden. Serve hot or cold cut into squares.