Cheesy Meat Loaf Pie Recipe
Cheesy Meat Loaf Pie Recipe photo by Taste of Home

Cheesy Meat Loaf Pie Recipe

Publisher Photo
This is a tasty cross between meat loaf and pizza. Often, I divide it into two pans, bake one for me and freeze the other. That way, I'm ready for drop in company or potluck suppers. Tomato paste or spaghetti sauce can be substituted for ketchup in my meat pie. Cheese lovers might want to add mozzarella to the topping as well.—Judy Foye, Freeport, Maine
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 1 can (5 ounces) evaporated milk
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon garlic salt
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/3 cup ketchup
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 teaspoon dried oregano
  • 1 tablespoon grated Parmesan cheese

Nutritional Facts

1 serving (1 slice) equals 404 calories, 20 g fat (12 g saturated fat), 101 mg cholesterol, 896 mg sodium, 20 g carbohydrate, 1 g fiber, 33 g protein.

Directions

  1. In a large bowl, combine the milk, bread crumbs and garlic salt. Crumble beef over mixture and mix well. Press onto the bottom and 1 in. up the sides of a greased 9-in. pie plate.
  2. Bake, uncovered, at 350° for 20 minutes; drain. Spread with ketchup. Sprinkle with the cheddar cheese, oregano and Parmesan cheese. Bake 3-5 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Yield: 4 servings.
Originally published as Meat Loaf Pie in Country Woman July/August 2000, p41

Nutritional Facts

1 serving (1 slice) equals 404 calories, 20 g fat (12 g saturated fat), 101 mg cholesterol, 896 mg sodium, 20 g carbohydrate, 1 g fiber, 33 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Cheesy Meat Loaf Pie

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 24, 2014

Very good! Would definately make it again! I used all cheddar (a little extra)

MY REVIEW
Reviewed Dec. 31, 2013

We make this often- it is tasty and simple to prepare. The oregano sprinkled on the top adds a nice zing of flavor.

MY REVIEW
Reviewed May. 20, 2013

Making this for tonight supper with minor changes ~ adding oregano to beef mixture, leaving out garlic salt (using minced garlic instead). Also usiung leftover spag. sauce for ketchup. Adding mozzarella instead of parmesan cheese (personal preference).

MY REVIEW
Reviewed Nov. 28, 2012

I followed the directions exactly, but ended up having to cook it for an hour and it was still pink. I didn't have a meat thermometer to test the temperature, so maybe it is just supposed to be pink but is still done after 20 minutes? After cooking for an hour we decided to just go ahead and eat it, and it was very yummy...but I am still puzzled about the cook time.

MY REVIEW
Reviewed May. 8, 2012

Super easy and very good. I do not like ketchup but it works well in this recipe. Next time I will try a mix of ketchup and pizza sauce.

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