This is a great full bodied meal adapted from an old Midwestern recipe.
Step 1: The Ingredients
The Ingredients – makes one 9” pie that serves 6-8
For the meatloaf:
One 9” pie crust
1 cup milk
6 slices of bread
2 lbs ground beef
1 cup grated or shredded Parmesan cheese
1 tsp salt
¼ tsp seasoned salt
Dash of black pepper
¼ cup minced parsley
4 eggs, beaten
12 – 14 bacon slices
For the sauce:
1½ cups ketchup
6 Tbsp. brown sugar
1 tsp. dry mustard
Optional: A sprinkle of hot sauce or as much as you prefer
Step 2: Adding Milk to the Bread
Step 3: Mixing the Various Parts
Place the ground beef, milk soaked bread, Parmesan cheese, both salts, black pepper, and parsley in a large mixing bowl.
Pour in the eggs and mix until well combined.
Step 4: Cooking the Meat
Heat a large skillet over med-high heat and add meat mixture.
Brown the meat mixture for approx. 10-15 minutes, or until no longer pink.
Stir frequently, scraping away anything that sticks to the bottom of the pan.
Step 5: Spoon Into Pie Crust
Spoon mixture into pie dish.
Step 6: MMMMMM Bacon
Lay bacon strips first in one direction and then lattice into the other direction with an over/under pattern.
Step 7: The Sauce
Lightly brush 1/3 of the sauce mixture over the bacon lattice
Step 8: Into the Oven--almost There.
Put the pie dish in the oven (you can put a cookie sheet under the pie dish to catch anything that might bubble over) and bake for about 1 hr., or until meat is cooked through and bacon is crisp.
To test for doneness, use a thermometer to make sure the internal temp. of the pie is is at least 165F.
Step 9: Ready to Serve
Remove from the oven and lock the doors.
Step 10: ENJOY!
Let stand for 5 minutes before serving. Serve with remaining sauce and enjoy the Paradise by the Oven Light.
Variations on this could be Turkey instead of beef and a crust on the top instead of bacon.
Enjoy with a salad or garlic mashed potatoes and remember that being from the Midwest this is Supper not Dinner.