Meatloaf In A Crust
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INGREDIENTS Prepare Short Cut Pastry and refrigerate
SHORT CRUST PASTRY
4 cups all-purpose flour
1-1/2 teaspoons salt
1-1/4 cups butter
8 to 10 tablespoons cold waterCombine flour and salt. Cut butter into flour and salt mixture, then add enough cold water to combine. (Amount will vary greatly due to humidity, etc.)
Knead very gently on a lightly floured surface, just enough to combine, and chill for at least 30 minutes before using.
MEATLOAF
2 pounds ground beef
2 onions, chopped
5 to 6 mushrooms, sliced
14-ounce can tomato sauce
2 eggs
1 teaspoon Worcestershire sauce
2 packages or cubes of beef bouillon
Salt, to taste
1 teaspoon dried marjoram
2 tablespoons fresh chopped parsley
1/2 teaspoon freshly ground black pepper
1 egg yolk beaten with 1 tablespoon water, for glaze
In a large glass or ceramic bowl combine meat, tomato sauce, eggs, mushrooms, onions, herbs, and spices. Mix very well and pack into a large loaf pan or medium spring-form baking pan. Be sure to place the baking pan on a baking tray to catch excess liquids when baking.
Bake at 350 degrees for 1 hour until the meatloaf has shrunk away from the sides of the pan. Drain away the liquid and allow the loaf to cool before removing carefully from the baking pan.
Roll out the pastry and cover the top and sides of the meat loaf, using excess to add decorations, if desired. Brush with egg wash mixture to glaze.
Bake at 425 degrees for an additional 30 minutes or until the pastry is golden-brown. Allow to cool for a few minutes before serving.