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Meatloaf Pie

August 27, 2009 By Kate 17 Comments

I am always trying to come up with new ways to use ground beef. It is one of the most frugal dinner options and it is so easy to stretch, making it even more frugal. But sometimes we get tired of having it the same few ways, so I play around with it, always hoping a new idea will turn out and be declared a winner.

That was definitely the case with this dinner. In fact, when I was stuck on coming up with a name for this dinner, my son suggested “super, delicious and good beef pie.” Try it out and let me know if you agree with his assessment.

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Meatloaf Pie

For the beef crust:

  • 1 lb. ground beef
  • 1 1/2 c. breadcrumbs
  • 1/3 c. grated Parmesan cheese
  • 2 t. salt
  • 1 t. Italian seasoning
  • 1 t. garlic powder
  • 1/2 t. black pepper
  • 1 egg

Combine all ingredients in a bowl and mix well. Press into the bottom and up the sides of a springform pan. Place pan on a cookie sheet and bake at 350 degrees for 15-20 minutes. Remove from oven, remove excess grease from the top of the meat with a spoon or paper towel. Cool.

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For the mashed potatoes:

  • 4 -6 potatoes
  • 1/4 c. butter or margarine
  • 1/4 c. milk
  • 1/4 c. sour cream
  • Salt and pepper, to taste

Cube potatoes, place in a medium sauce pan and fill pot with coldwater. Bring to a boil and simmer for 15-18 minutes, until potatoes are tender.

Drain potatoes and return to pot. Add butter or margarine and mash with potatoes. Stir in remaining ingredients. Scoop into the center of the beef “crust.”

For the caramelized onions:

  • 2 T. butter or margarine
  • 1 large yellow onion, thinly sliced
  • 1/2 t. salt

Melt butter or margarine in a small skillet. Add onion and season with salt. Cook about 15 minutes over medium-low heat, until golden. Scoop on top of the mashed potatoes.

Topping:

  • 1 c. shredded cheddar cheese

Sprinkle cheese over the onions and return to oven. Bake an additional 10-12 minutes, until cheese is completely melted.

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I know it seems like a long process, but it really isn’t. Most of the steps can be done simultaneously. Sure, you may dirty a few dishes, but I thought the end result was worth it.

Also, this would be such a fun process to play around with. Maybe a backwards spaghetti and meatballs? Or a meat quiche? I think this idea is ripe with possibilities and I can’t wait to explore some.

What would you do different? Oh, by the way, I’m still not happy with the name of this dish. If you could help me come up with a better one, I’d really appreciate it!

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Savory Summer Beef Pie

July 9, 2009 By Kate 7 Comments

This recipe was inspired by my dreams of having a garden. If we did, it would be bursting with zucchini and summer squash right about now. (At least I think it would, based on what I’ve been reading on the blogs of all my friends with gardens.)

So I wanted a recipe bursting with those flavors. But yet I wanted something different than the usual skillet meals. I’ll admit as completely made up this recipe as I went, but the results were awesome.  Definitely a unique, summery taste. My oldest, who rarely asks for seconds at dinner time asked for seconds and thirds.

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Savory Summer Beef Pie

  • 1 lb. ground beef
  • 3 cloves garlic, minced
  • 1 t. salt
  • 1 15 oz can diced tomatoes
  • 1 1/2 zucchini
  • 1 1/2 yellow squash
  • 2 t. dill
  • 3 oz. cream cheese
  • 1/4 c. green onions, sliced
  • Single pie crust

1. In a large skillet, brown ground beef and drain. Add garlic, salt and diced tomatoes. Bring to a boil and simmer for 5 minutes, stirring often.

2. While meat simmers, dice 1 of each the zucchini and yellow squash. Slice the remaining squash into thin slices. Add the diced pieces into the skillet and set the slices aside.

3. Once zucchini has been added, continue simmering until almost all the liquid is evaporated. Add the cream cheese, dill and green onions. Continue cooking until cream cheese is melted and combined. Remove from heat.

4. Meanwhile, press pie crust into a pie plate and poke a few holes into the bottom with a fork. Prebake shell at 350 degrees for 15 minutes.

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5. Spoon filling into prebaked pie crust.

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6. Layout the set aside squash slices around the top of the pie.

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7. Bake at 350 degrees for an additional 20-25 minutes, until pie edges are golden brown and zucchini is lightly browned. Let sit for 5 minutes before slicing.

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