Best Meatloaf In Sour Cream Pastry Recipes

LIHAMUREKEPIIRAS (MEATLOAF IN SOUR CREAM PASTRY)

Steps:

• *Beef, pork, ham, lamb or veal or a combination of any of these. 4 cups cooked.
• Pastry:.
• Sift the flour and salt together into a large chilled bowl.
• Drop the 1/4-inch bits of butter into the bowl.
• Working quickly, use your fingertips to rub the flour and butter together until they have the appearance of flakes of coarse meal.
• In a separate bowl, mix together the egg and sour cream and stir into this the flour-butter mixture, working with your fingers until you can gather the dough into a soft, pliable ball.
• Wrap in wax paper and refrigerate 1 hour. Cut the chilled dough in half and roll out each half to rectangles of 6 by 14 inches each, setting aside any scraps.
• Butter the bottom of a jelly-roll pan with 1 tablespoon of soft butter.
• Lift 1 sheet of the pastry over the rolling pin and unroll it into the pan, or drape the pastry over the rolling pin, lift it up and unfold it into the pan.
• Meat Filling:.
• Combine the egg & milk; set aside.
• Melt the 4 tablespoons of butter in a 10- to 12-inch skillet.
• When the foam subsides, add the chopped mushrooms and cook them over moderate heat, stirring frequently, for 6 to 8 minutes, or until they are lightly colored.
• If you are using ground raw meat, add it to the skillet and cook, stirring occasionally, for another 8 to 10 minutes, or until the meat loses its read color and any accumulated liquid in the pan cooks completely away.
• Scrape the meat mixture from the skillet (or the mushrooms and already cooked meat) into a large mixing bowl and stir in the chopped onions, parsley, cheese and milk.
• Now gather this meat mixture into a ball and place it in the center of the dough in the pan.
• With you hands, pat the meat into a narrow loaf extending across the center of the dough from one end to the other. Lift the second sheet of pastry over the pin and gently drape it on top of the meat loaf; press the edges of the 2 sheets together.
• Dip a pastry brush into the combined egg and milk mixture and moisten the edges of the dough.
• Press down on the edges all around the loaf with the back of a fork (the tines will seal the edges securely).
• Prick the top of the loaf in several places with a fork to allow steam to escape.
• Preheat the oven to 375°F.
• Gather together into a ball all of the excess scraps of dough and roll it out to a thin rectangle.
• With a pastry wheel or small, sharp knife, cut this dough into long, narrow strips. Brush the loaf with more of the egg and milk mixture and crisscross the pastry strips over the top of the loaf in an attractive pattern.
• Now brush the strips with the milk and egg mixture and set the jelly-roll pan in the center of the oven.
• Bake for 45 minutes, or until the loaf has turned a golden brown.
• Serve thick slices of the hot meat loaf, accompanied by a bowl of cold sour cream and a side dish of lingonberries.

MEATLOAF IN SOUR CREAM PASTRY

Steps:

• Sift the flour and salt together into a large bowl. With 2 knives cut in the butter until the mixture is like coarse meal.
• In a separate bowl mix the egg and sour cream. Add this to the flour mixture until the dough forms a soft, pliable ball. Wrap the dough in wax paper and refrigerate for 1 hour.
• After chilling, divide the dough in half and roll out each half to a rectangle 6"x14". Save any scraps of dough. Butter the bottom of a flat cookie sheet or jelly-roll pan. Put one sheet of the pastry onto the pan.
• Melt butter in a 12" skillet. Add the mushrooms and cook them for 6 - 8 minutes, until lightly colored. Add the meat and continue to cook until the meat loses all trace of pink color. Combine the mushrooms, cooked meat, onion, parsley, cheese, and milk in a large mixing bowl.
• Form the meat mixture into a ball and put it in the center of the dough. With your hands, very gently pat the meat into a loaf shape. Cover this with the second piece of pastry dough and seal the edges with a fork.
• Moisten the dough with a pastry brush dipped in the egg and 2 Tbl milk which has been beaten together. Prick holes in the top of the loaf to allow steam to escape.
• Roll out the scraps of dough and cut them into strips. Crisscross these over the top of the loaf to form a design. Again brush it with the egg/milk mixture.
• Bake the loaf at 375°F for 45 minutes, when the pastry will be golden brown.

SWEDISH MEATLOAF IN PASTRY

Steps:

• Grease the bottom of a 15 1/2 x 10 1/2-inch jellyroll pan with butter.
• Pastry:.
• It is easiest to make this pastry in a food processor. In a small bowl, mix egg and sour cream. In the food processor, pulse the flour and salt until mixed. Add butter; process 15 seconds, until it has the consistency of coarse meal.
• With processor running, add egg mixture; process just until dough comes together. If you don't have a food processor, chill a large bowl, mix the flour and salt in the bowl, then cut in butter with a pastry blender or two forks. Stir in egg mixture just until you can form the dough into a ball. Wrap dough in waxed paper; refrigerate for 1 hour.
• Divide dough in half. Roll each half into a 14 x 6-inch rectangle. Place one rectangle in prepared pan; set pan and remaining pastry aside.
• Filling:.
• Heat oven to 375°F Melt butter in a large skillet. Add mushrooms; cook over medium heat for 6 minutes or until slightly colored.
• Add ground meat; cook until browned and until liquid in pan cooks away. Place meat mixture in a large bowl. Add onions, parsley, cheese and milk; mix well.
• Gather mixture into a ball; place onto dough rectangle in pan. Using your hands, press meat into a narrow loaf shape. Brush edges of dough with egg-milk mixture. Place the second dough rectangle over the meat. Using a fork, press the dough edges together to seal. Brush top of pastry with egg-milk mixture. Prick top with a fork in several places. Bake 45 minutes, until golden brown.
• Serve with sour cream on the side.

THE FRUGAL GOURMET'S SOUR CREAM MEATLOAF RECIPE

Steps:

• In large bowl combine eggs, 1/2 C of the sour cream and milk; stir in bread crumbs, onion, parsley, Worcestershire sauce, mustard, salt and pepper.
• Add beef and mix well.
• Put into 9x5x3 loaf pan or shape into that size and place in 12x7 1/2 x 2 inch baking dish.
• Bake, uncovered, in a 350 degree oven for about 1 1/4 hrs or till meat thermometer registers 170 degrees.
• Let cool 10 minutes; remove from pan.
• Meanwhile, for the gravy, in medium pan stir together the remaining sour cream and dry gravy mix.
• Add water as called for on pkg.
• Cook according to pkg directions,.
• Slice meat loaf and serve wih the mashed potatoes and gravy.
• ENJOY!

SOUR CREAM MEATLOAF WITH MASHED POTATOES

Steps:

• In a large bowl combine eggs, 1/2 cup of the sour cream, and milk; stir in bread crumbs, onion, parsley, Worcestershire sauce, mustard, salt and pepper. Add beef; mix throughly.
• Pat into a 9x5x3-inch loaf pan.
• Bake uncovered, in a 350°F oven for about 1 1/4 hours. Let cool 10 minutes remove from pan.
• Meanwhile for gravy, in medium saucepan stir together the remaining sour cream and the dry gravy mix. Add water as called for on package. Cook according to package directions.
• Slice meatloaf and serve with mashed potatoes and gravy.

MEATLOAF WITH MUSTARD AND SOUR CREAM GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge.
• Lightly beat the eggs in a large bowl. Add the ketchup and sour cream and mix. Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper. Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly. Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape. Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet. Bake until the meat registers 160 degrees F, 50 minutes. Let rest 10 minutes before slicing. Serve with Mustard and Sour Cream Gravy.
• In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes. Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken. Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf.

HEARTY COUNTRY MEATLOAF WITH SOUR CREAM GRAVY

Steps:

• Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
• Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
• Let cool.
• Mix the vegetables and meat into the bread mixture with your hands.
• Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
• Form into a free-form 9" x 5" loaf.
• Drape with the bacon and place on a greased rack in a broiler pan.
• Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
• Lift off the rack and keep warm while making the gravy.
• Pour 1/4 cup of the pan drippings into a small saucepan.
• Stir flour into the drippings until smooth.
• Cook, stirring, over medium heat 3 minutes.
• Gradually stir in the stock and bring to a boil.
• Reduce the heat and cook until thickened.
• Stir in the sour cream; heat through but do not boil.
• Season with salt and pepper.
• Transfer to a heated sauce boat and sprinkle with parsley.