Want to take your old-fashioned, tired meatloaf to new heights? Dress it up in a flaky, homemade pie crust! I promise you will never look at meatloaf in the same way again.
Have I told you how much I love meatloaf? Well, I do. I love it for dinner. I love it cold from the fridge at midnight nestled between two slices of bread with mayo, please. And I love it the next day made into a new-fangled kind of patty melt. Uh-huh, I said meatloaf patty melt. I’m in deep.
This version needs no bread. And rightfully so.
Encased in a buttery pie crust and baked to golden-brown perfection, sheer perfection, this is a meatloaf to put all others to shame. And one I fear may have ruined meatloaf for me. Forever.
I’m pretty sure all others are going to pale in comparison. Will I mind eating only this version for the rest of my life? No. Not one single gosh-darn bit.
Did I mention I love meatloaf?
Meatloaf dressed up wellington style in a flaky pastry crust!
- In a large mixing bowl combine flour and salt.Use a pastry blender or two knives scissor fashion to cut half the butter into flour until it resembles cornmeal. Cut in the rest of the butter until the larges pieces are the size of a dime.
- Sprinkle ice water, one tablespoon at a time over flour mixture and use a fork to toss. Continue until the dough is moist enough to hole together, gather it into a ball and flatten into a disk.
- Wrap dough in saran wrap and rest in refrigerator for 30 minutes.
- Heat 2 tablespoons oil in a medium skillet over medium-low heat. Add onion and bell pepper, saute until soft and onion is translucent. Add garlic, saute until fragrant. Add ketchup, tomato paste, Worcestershire, thyme, oregano, chile powder, salt and pepper. Mix well and cook over low heat 5 minutes. Remove from heat and allow to cool.
- In a large mixing bowl beat one egg, add ground beef, bread crumbs, parsley and the cooled off onion mixture. Combine well using a fork.
- Preheat oven to 400 degrees F. Roll out the pie crust on a rectangle of floured parchment paper cut to fit a large baking sheet. Roll crust out to 16×12 inches. About two inches one from one long edge add meatloaf mixture and form into a log.
- Gently roll up using parchment to help. The seam should be on the bottom. Carefully roll ends together or pinch together. Carefully transfer to baking sheet on the parchment paper and brush with a beaten egg. Sprinkle with sea salt.
- Bake at 400 degrees for 25 minutes, turn heat down to 375 F and bake for an additional 25 minutes. Internal temperature should reach 165 to 174 degrees F. Allow to rest for 5 minutes. Slice with a serrated knife and serve with brown gravy, ketchup or barbecue sauce.