A meat loaf pie is the best way I can describe this dish. That kind of makes sense at least.
The meat combination is very much like a meat loaf. Meat, bread crumbs, an egg for binding. The Worcestershire gives the meat mixture a nice flavor, as does the onion.
The cooking method is where this strays from a traditional meat loaf.
Pressing the meat mixture into the pie plate is fairly easy. All the ingredients are soft.
Pressing the second pan over the top helps the mixture stay in place. The first cooking time is to help cement that process. I do think this first cooking time could be a little longer.
I would have like to see a nice browned layer on the meat, but that did not happen in seven minutes. It also didn’t happen in the second three minute cooking time.
I think I would increase these first two cooking times by about 5 minutes each.
For the vegetables I just used a frozen vegetable mix. You could really use whatever vegetables you wanted.
For the final cooking time, my pie was in the oven closer to 35 minutes. After twenty minutes the meat just didn’t look quite done.
The dish was fairly easy to cut into the pie wedges. So it definitely had an interesting presentation to it.
The overall flavor was good. The vegetables were a little on the mushy side. I am sure that was because I used frozen vegetables. The recipe is definitely worth a try!
MEAT CRUST PIE
1 Pound Ground Beef
1 Cup Soft Bread Crumbs
1/2 Cup Milk
1 Tablespoon Chopped Onion
1 Teaspoon Worcestershire Sauce
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
2 Cups Seasoned Mixed Vegetables
1 Cup Diced Tomatoes
1 Bell Pepper, Cut Into Rings
Combine ground beef, bread crumbs, milk, onion, Worcestershire sauce, salt and pepper. Pack into a 9 inch pie plate, covering the bottom and sides. Press another pie plate on the top. Bake in a 350 degree oven for 7 minutes. Remove upper plate. Bake 3 minutes. Heat vegetables and tomatoes. Spoon into the meat crust. Garnish with pepper rings. Return to oven for 20 minutes.
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