Best Easy Meatloaf Pie Recipes

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MEATLOAF PIE



Meatloaf Pie image

I don't remember where I got this but I have made this many times and it always disappears. Beef, corn, potatoes and cheese are baked together in a pie shell. This is a quick, easy, convenient dinner!

Provided by MARIA MAC

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 (8 3/4 ounce) can whole kernel corn
1 (9 inch) unbaked pie shells
2 cups prepared mashed potatoes
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°F (175°C).
  • In a skillet over medium heat, cook and stir the ground beef and onion until beef is evenly brown. Drain, and allow to cool slightly.
  • In a bowl, mix the cooked beef and onion, egg, ketchup, and Worcestershire sauce.
  • Spread the corn in the bottom of the pie crust. Layer with the beef mixture. Spoon the mashed potatoes over the beef, and top with cheese.
  • Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Nutrition Facts : Calories 349.7, Fat 19.6, SaturatedFat 7.1, Cholesterol 70.3, Sodium 511.9, Carbohydrate 27.3, Fiber 2.4, Sugar 2.7, Protein 16.4

MEATLOAF PIE



Meatloaf Pie image

Make and share this Meatloaf Pie recipe from Food.com.

Provided by MarieRynr

Categories     Meat

Time 55m

Yield 5-6 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1/2 cup fresh breadcrumb
1/2 cup tomato sauce
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 teaspoon oregano
1 1/2 teaspoons salt
fresh ground black pepper
1 1/3 cups instant rice
1 cup water
1 1/2 cups tomato sauce
1/2 teaspoon salt
1 cup grated sharp cheddar cheese

Steps:

  • Combine the ground beef, bread crumbs, 1/2 cup tomato sauce, onions, green pepper, oregano, salt and pepper. Mix gently but well. Pat into a 9 inch pie plate to form a shell with a 1-inch fluting around the edge.
  • Combine rice, water, tomato sauce, salt and 1/4 cup of the cheese. Fill meat shell. Cover with foil and bake at 350*F for 25 minutes.
  • Uncover and sprinkle with the remaining cheese. Continue to bake for another 10 to 15 minutes, uncovered.

Nutrition Facts : Calories 417.9, Fat 17.6, SaturatedFat 8.7, Cholesterol 82.7, Sodium 1727.5, Carbohydrate 35.3, Fiber 2.7, Sugar 5.5, Protein 28.6

MEATLOAF SHEPHERD'S PIE



Meatloaf Shepherd's Pie image

This is my favorite Shepherds Pie recipe. Using leftover meatloaf gives it a great flavor. We like it so much I've made meatloaf just to fix this. :) The prep time is with using leftover meatloaf and instant potatoes.

Provided by Nicole Brummett

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

5 slices cooked meatloaf (fresh or leftover)
1 (12 ounce) jar beef gravy
1 (15 1/4 ounce) can whole kernel corn, drained (optional)
4 cups warm mashed potatoes
3/4 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup sliced green onion (optional)

Steps:

  • Place meatloaf slices in a greased 2 1/2 quart baking dish.
  • Cover with gravy; top with corn.
  • Combine potatoes, 1/2 cup cheese, sour cream, and onions.
  • Spread over corn.
  • Bake, uncovered, at 375° for 25 to 30 minutes or until heated through.
  • Sprinkle with remaining cheese.
  • Bake 2 minutes longer or until the cheese is melted.

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

MEATLOAF PIE



Meatloaf Pie image

Simple and tasty. Uses ingredients I always keep in the pantry. Perfect cold as finger food for a picnic lunch or hot with vegetable for dinner.

Provided by Catherine Robson

Categories     Lunch/Snacks

Time 50m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.

Nutrition Facts : Calories 814.6, Fat 53.1, SaturatedFat 16.5, Cholesterol 124.5, Sodium 936.5, Carbohydrate 48.6, Fiber 2.1, Sugar 2.6, Protein 33.9

POTATO-TOPPED MEATLOAF CASSEROLE



Potato-Topped Meatloaf Casserole image

Fluffy mashed potatoes with broccoli tastefully top homemade meatloaf.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 14

1 lb extra-lean (at least 90%) ground beef
3 tablespoons Progresso™ plain bread crumbs
3 tablespoons steak sauce
1 tablespoon instant minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt
2/3 cup milk
2 cups Betty Crocker™ mashed potatoes
1 1/2 cups frozen chopped broccoli, thawed
1/2 cup shredded sharp Cheddar cheese (2 oz)

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meatloaf ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.
  • In 2-quart saucepan, heat water, butter and 1 teaspoon salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Stir in broccoli and cheese. Spoon over meat shell.
  • Bake 30 to 35 minutes or until meatloaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.

Nutrition Facts : Calories 230, Carbohydrate 6 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g, TransFat 1/2 g

MEATLOAF PIE



Meatloaf Pie image

Make and share this Meatloaf Pie recipe from Food.com.

Provided by Gods Little Angel

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 egg
1 tablespoon catsup
1/2 teaspoon Worcestershire sauce
salt
pepper
garlic salt
1/2 cup breadcrumbs (optional)
1/2 cup cheddar cheese
1/2 cup monterey jack cheese
1 (8 ounce) can crescent rolls

Steps:

  • 1. Pre heat oven 350 degrees.
  • 2. In large mixing bowl combine ground beef, egg, catsup,
  • worcestershire sauce, salt, pepper, garlic salt and bread crumbs. In an 8' pie pan,
  • arrange ground beef mixture in shape of pie dish. Place pie dish in
  • oven for 20-25 minute Remove meatloaf from oven and drain grease. Arrange
  • crescent rolls in pie shape form. Place back in oven 8-10 minute or
  • until golden brown. Remove from oven and sprinkle cheeses on top. Place
  • back in oven until cheese is slightly melted. Remove and let stand for
  • 3-5 minute before serving. Enjoy!

Nutrition Facts : Calories 550, Fat 30.9, SaturatedFat 13.6, Cholesterol 185.7, Sodium 613.5, Carbohydrate 30.9, Fiber 2.1, Sugar 3.6, Protein 35.1

BAKED MEATLOAF SHEPHERD'S PIE



Baked Meatloaf Shepherd's Pie image

After doing a search, I couldn't find a decent Shepherd's Pie recipe... I did find recipes for meatloaf and mashed potato bake, however. And thus, Baked Meatloaf Shepherd Pie was birthed. This recipe is an adaptation of two highly rated recipes, Meatloaf #54257 and Mashed Potato Bake #41344. It is comfort food and a great dish to bring to someone who needs a meal, as it doubles easily, and freezes well. Enjoy!

Provided by bryan.family

Categories     Savory Pies

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb lean ground beef
1/2 slice bread, finely chopped
1 whole egg
1/2 small sweet onion, finely chopped (such as Vidalia)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons ketchup
1/4-1/3 cup half-and-half cream
1 sweet onion, sliced in rings (such as Vidalia)
4 butter potatoes, cubed
1/3 cup half-and-half cream or 1/3 cup milk
2 tablespoons butter
1/4 cup cheddar cheese, shredded
1 (8 ounce) box frozen peas, thawed and drained
1 (8 ounce) box frozen carrots, thawed and drained

Steps:

  • Preheat oven to 350 degrees.
  • Prepare meatloaf: Combine first eight ingredients in a large bowl.
  • Smooth into a loaf baking dish.
  • Bake uncovered for 1 hour.
  • While meatloaf is baking, prepare potatoes: Boil potatoes until tender, drain water.
  • Mash potatoes with fork, stirring in 1/3 cup of half & half.
  • In skillet melt margarine and brown slices of onions.
  • Put on lid and cook, stirring occasionally, making sure all of the onions get brown (usually about 10 minutes).
  • Mix potatoes and onions in a medium-size bowl.
  • Place mixture in 2-qt baking dish and top with cheese.
  • Bake at 350 for 20 minutes.
  • When meatloaf and potatoes are done, remove from oven.
  • Assemble shepherd's pie: Drain the meatloaf of grease and spoon into a 3-qt casserole dish (The meatloaf will break apart as you spoon it out.) Mash the meatloaf down into a flat layer.
  • Mix peas and carrots together and add them on top of the beef.
  • Spoon mashed potato mixture on top of the vegetables. The potatoes should form the top layer, so be careful not to mix the vegetables with the potatoes.
  • Bake at 350 degrees for 20 minutes.

Nutrition Facts : Calories 599.9, Fat 25.4, SaturatedFat 12.8, Cholesterol 156, Sodium 699.4, Carbohydrate 58.3, Fiber 9.6, Sugar 11, Protein 35.3

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