Cheesy Meat Loaf Pie Recipe

4.5 6 5
Cheesy Meat Loaf Pie Recipe
Cheesy Meat Loaf Pie Recipe photo by Taste of Home
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Cheesy Meat Loaf Pie Recipe

Read Reviews
4.5 6 5
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1 can (5 ounces) evaporated milk
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon garlic salt
  • 1 pound lean ground beef (90% lean)
  • 1/3 cup ketchup
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 teaspoon dried oregano
  • 1 tablespoon grated Parmesan cheese

Directions

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.
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 thermometer reads 160°. Yield: 4 servings.
Originally published as Meat Loaf Pie in Country Woman July/August 2000, p41

Nutritional Facts

1 slice: 404 calories, 20g fat (12g saturated fat), 101mg cholesterol, 896mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 33g protein.

  • 1 can (5 ounces) evaporated milk
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon garlic salt
  • 1 pound lean ground beef (90% lean)
  • 1/3 cup ketchup
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 teaspoon dried oregano
  • 1 tablespoon grated Parmesan cheese
  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 thermometer reads 160°. Yield: 4 servings.
Originally published as Meat Loaf Pie in Country Woman July/August 2000, p41

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Reviews forCheesy Meat Loaf Pie

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Lauramay51386 User ID: 7845345 28158
Reviewed Jun. 24, 2014

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

MY REVIEW
acooley User ID: 245858 32616
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
Joscy User ID: 2694585 31205
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
cupcake4815 User ID: 6997510 24919
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
NOISEYCAT User ID: 6500143 32613
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."

MY REVIEW
leilers1 User ID: 5810135 74309
Reviewed Aug. 20, 2011

"My family loves it and it doesn't take as long to bake as traditional recipes."

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