Yield: 1 Servings
|1½ pounds||Ground beef|
|¼ cup||Fresh bread crumbs|
|2 tablespoons||Chopped fresh parsley|
|1 tablespoon||Onion powder|
|1½ teaspoon||Dry mustard|
|3||Hardcooked eggs; shelled|
|1 cup||(4 oz.) grated cheddar cheese|
|1 pack||(10 or 11 oz.) pie crust mix for 2 crust pie|
Preheat oven to 400 degrees F. In large bowl, mix first 8 ingredients. Pat half the meat mixture evenly into 8½ x 4 ½ inch loaf pan. Place the hardcooked eggs down center. Cover with remaining meat and pat firmly. Bake 30 minutes. Remove from pan and cool. Reduce oven temp to 375 degrees.
Meanwhile stir grated cheese into pie crust mix. Add water as directed on label. Form pastry into ball. Pat slightly and roll out with rolling pin between 2 sheets of waxed paper into a 13 x 12 inch rectangle. Peel off top sheet of waxed paper. Place meatloaf, lengthwise, on one 12 inch side of pastry. Wrap crust up and over meatloaf and peel off waxed paper. Pinch seams to seal and tuck seam under meatloaf, moistening with water if necessary. Fold each end under; trim if needed, moisten with water to seal.
Cut designs from scraps; moisten and press onto crust. Cut vents in top.
Brush with egg if desired. Place on cookie sheet. Bake at 375 degrees F for 35 minutes or until crust is brown. Serve hot, or cool to room temperature and refrigerate to serve cold.
Makes 12 (¾ inch ) slices
This recipe is from an old magazine. I enjoy serving it to the family or guests. I have used another favorite meatloaf recipe also and then followed these directions for the crust, and it turns out very well. ( It looks very unusual when you slice it and find the egg in the center!) Also, I have left the boiled eggs out sometimes, and just made a meatloaf with the crust.
Posted to recipelu-digest Volume 01 Number 206 by Perry Greene <palgreen@...> on Nov 06, 1997