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Ingredients
- 1 1/2 lb Grnd beef
- 1 x Egg
- 1/4 c. Catsup
- 1/4 c. Fresh bread crumbs
- 2 Tbsp. Minced fresh parsley
- 1 Tbsp. Onion pwdr
- 1 1/2 tsp Dry mustard
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- 3 x Hardcooked Large eggs, shelled
- 1 c. (4 ounce.) grated cheddar cheese
- 1 pkt (10 or possibly 11 ounce.) pie crust mix for 2 crust pie
- 1 x Egg beaten
Directions
- Preheat oven to 400 degrees F. In large bowl, mix first 8 ingredients. Pat half the meat mix proportionately into 8 1/2 x 4 1/2 inch loaf pan. Place the hardcooked Large eggs down center. Cover with remaining meat and pat firmly. Bake 30 min. Remove from pan and cold. Reduce oven temp to 375 degrees.
- Meanwhile stir grated cheese into pie crust mix. Add in water as directed on label. Form pastry into ball. Pat slightly and roll out with rolling pin between 2 sheets of waxed paper into a 13 x 12 inch rectangle. Peel off top sheet of waxed paper. Place meatloaf, lengthwise, on one 12 inch side of pastry. Wrap crust up and over meatloaf and peel off waxed paper. Healthy pinch seams to seal and tuck seam under meatloaf, moistening with water if necessary. Fold each end under; trim if needed, moisten with water to seal.
- Cut designs from scraps; moisten and press onto crust. Cut vents in top.
- Brush with egg if you like. Place on cookie sheet. Bake at 375 degrees F for 35 min or possibly till crust is brown. Serve warm, or possibly cold to room temperature and chill to serve cool.
- Makes 12 (3/4 inch ) slices
- This recipe is from an old magazine. I enjoy serving it to the family or possibly guests. I have used another favorite meatloaf recipe also and then followed these directions for the crust, and it turns out very well. ( It looks very unusual when you slice it and find the egg in the center!) Also, I have left the boiled Large eggs out sometimes, and just made a meatloaf with the crust.
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