Best Meatloaf Pie Recipes

BAKED MEATLOAF SHEPHERD'S PIE

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.

MEATLOAF SHEPHERD'S PIE

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.

MEATLOAF PIE

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.

SHEPHERD'S PIE MEATLOAF

Steps:

• 1. In a large bowl, mix together all meatloaf ingredients until well combined. Form into a loaf, about 9x5-inches and transfer to a loaf pan that has been sprayed with cooking spray.
• 2. Bake in a preheated 350-degree oven for 40 minutes. Then increase oven temperature to 400 degrees.
• 3. Remove meatloaf from oven and top with mashed potatoes, spreading out with spatula to seal edges. Sprinkle with remaining 1/4 cup peas and carrots. Return to oven and bake an additional 20 minutes.
• 4. Remove meatloaf from oven to a cooling rack. Transfer meatloaf to a cutting board or platter and rest 10 minutes before serving.

SHEPHERD'S PIE MEATLOAF WITH PARMESAN POTATO CRUST AND STILTON SAUCE RECIPE

Steps:

• For the Potatoes: Cover potatoes with water in a large saucepan and place over medium-high heat. Bring to a boil and simmer until tender when pierced with a fork, about 20 minutes. Drain and return to pan. Add 3 tablespoons butter, Parmesan, and milk. Season with salt and pepper and whip potatoes using a hand-held mixer until airy, but do not over-mix. For the Meatloaf: Heat olive oil in a medium skillet over medium heat until shimmering. Add onion, celery, and garlic and cook, stirring often, until tender and translucent, about 7 minutes. Transfer to a large bowl and let cool. Adjust oven rack to lower-middle position and preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Sprinkle with gelatin and let stand for 5 minutes. Add the beef, pork, veal, Worcestershire sauce, mustard, tomato paste, paprika, thyme, 3/4 teaspoon salt, 1/2 teaspoon black pepper, saltines, and Parmesan cheese to bowl with cooled onion mixture. Add egg mixture and combine using hands. Do not over-mix. Spray loaf pan with cooking spray. Pack half of the meat lightly and evenly into the loaf pan, creating a well lengthwise down the center and leaving about an inch not indented on either end. Fill well with peas and carrots. Top with remaining meat, pressing gently to fuse top and bottom halves. Evenly spread mashed potatoes on the top and make a crosshatch pattern using the tines of a fork. Cut remaining 2 tablespoons of butter into small pieces and dot them on top of the potatoes. Transfer meatloaf to the oven to cook. For the Cheese Sauce: While meatloaf cooks, combine cheese, cream, and pepper in a small saucepan. Heat over medium-low heat, stirring frequently, until cheese is melted and sauces has thickened, about 10 minutes. Cover and keep warm. The meatloaf is done cooking when the potatoes are browned and an instant-read thermometer inserted into center of loaf reads 135°F to 140°F, 55 to 65 minutes.Remove from oven and let rest for 15 minutes before slicing. Serve immediately, passing Stilton sauce at table.

MEATLOAF AND POTATO PIE

Steps:

• 1. Heat oven to 350 degrees. Mix beef, bread, milk, egg, onion, Worcestershire sauce and salt. Spread in ungreased 9 inch pie pan. Bake until done (35 to 40 minutes). Top with mashed potatoes, spreading to edges. Sprinkle with cheese. Bake additional 3 to 4 minutes to melt cheese.
• 2. You may need to thin potatoes with mik to be able to spread them well, especially if you use leftover potatoes.

CHEATER'S MEATLOAF SHEPARD'S PIE

Steps:

• 1. Break up leftover meatloaf into greased 9x9 deep casserole dish. Sprinkle (drained or frozen)veggies and drained mushrooms over top.
• 2. In a bowl, mix soup, sour cream and 2 tablespoons of water together. Spread mixture over casserole. Next, sprinkle with cheddar cheese. Spread prepared mashed potatoes evenly over top.
• 3. Bake at 350 degrees for approximately 30 minutes.

SHEPHERD'S PIE MEATLOAF

Steps:

• 1. Preheat oven to 350
• 2. In a large bowl, mix together all meatloaf ingredients until well combined. Place in 9x5 loaf pan.
• 3. Bake 40 minutes.
• 4. Increase oven temperature to 400.
• 5. Remove meatloaf from pan and top with mashed potatoes spreading out with spatula to seal edges. Sprinkle with remaining 1/4 cup peas and carrots.
• 6. Return to oven and bake 20 minutes more.
• 7. Remove from oven and let rest for 10 minutes before serving.

TAMALE PIE MEATLOAF

Steps:

• 1. Mix all ingredients together. Form into a 3-4 inch high loaf and place on a rack in a roasting pan that allows fat to drain off as it cooks. (I have a baking rack dedicated solely for cooking meat that I use.) Bake at 350 degrees until meat is cooked through. You can cook it at 400 degrees to cook it faster, if you cover it with foil and remove the foil at the end to allow browning.
• 2. Notes: I did not write down the amounts of seasoning, so I have guesstimated them here. Adjust to your own taste, just be sure to add a lot of chili powder because it is one of the main ingredients that give this dish its unique taste of tamale pie. I did not note when I wrote my recipe down how long I cooked it. I think I usually start checking it after 45 min. if I cook it covered, and an hour if I cook it uncovered. Next time I make this I'll try to remember to keep track of the exact amounts of the seasonings that I use and how long I cook it and come back and note it.

MEATLOAF PIE

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!

MEATLOAF PIE

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.

MEATLOAF SHEPHERD'S PIE

Steps:

• Place meat loaf 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 onion.
• Spread potato mixture over corn.
• Bake, uncovered, at 375 degrees Fahrenheit for 25-30 minutes or until heated through.
• Sprinkle with remaining cheese.
• Bake 2 minutes longer or until the cheese is melted.

MEATLOAF PIE

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.

LEFTOVER MEATLOAF SHEPHERD'S PIE

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F.
• In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté for 4 to 5 minutes, or until the onions are turning translucent. Add the carrots and sauté for 4 minutes, or until the carrots thaw. Add the crumbled meatloaf and sauté for 4 to 5 minutes longer until the mixture is hot and combined.
• Add the flour and sauté for 3 more minutes. Add the broth, ketchup, mustard, Worcestershire sauce, marjoram, and salt and pepper to taste. Stir. Simmer the mixture for 10 minutes, stirring occasionally.
• Meanwhile, heat the refrigerated potatoes as directed on the package.
• Add the peas and sour cream to the beef mixture in the skillet and pour stir to combine. Pour into a 2-1/2 quart casserole dish and spread the mixture level.
• Top with the mashed potatoes and spread to cover, then run a fork over the potatoes to make small peaks that will brown in the oven. Sprinkle with the Parmesan cheese.
• Bake the shepherd's pie for 25 to 35 minutes or until the filling is bubbly and the potatoes are golden brown on top. Let cool for 10 minutes before serving.

EASY MEATLOAF PIE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine milk, breadcrumbs and garlic, onion, Parmesan cheese, parsley, Worcestershire sauce, salt and pepper.
• Add beef; mix well.
• Press meat mixture the bottom of a 9-inch pie plate.
• Bake uncovered, at 350 degrees for 20 minutes; drain.
• Spread with ketchup or BBQ sauce if using.
• Sprinkle with cheddar cheese, oregano and parmesan cheese.
• Return to oven and bake for 5 minutes longerlonger or until meat is no longer pink, and cheese is melted.
• For added taste, additional parmesan cheese can be added to ground beef mixture.

MEATLOAF PIE

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.
• Spread filling evenly in pan. Place pastry on top and work it as you would any pie crust. Brush top of pastry lightly with beaten egg and cut steam slots.
• Bake at 200 Celcius (392 degrees Fahrenheit) for 40 minutes until golden. Serve hot or cold.