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–+ servings
Cross-section of a perfectly sealed meatloaf pie showing flaky crust and moist filling

Meatloaf Pie

This recipe is the culmination of months of deconstructing the physics of baking a meatloaf encased in pastry, developing an engineered pie that remains crisp outside while staying incredibly succulent inside.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 serving(s)
Calories 814.6 kcal

Equipment

  • Bowl
  • Baking Tray
  • Non-stick baking paper
  • Fork

Ingredients
  

Moisture Absorption Matrix & Filling Components

  • 1/3 cup dry breadcrumbs
  • 1/2 cup milk Used for soaking
  • 1 (40 g) packet French onion soup mix
  • 2 tablespoons barbecue sauce (or 1 Tablespoon Tomato sauce & 1 teaspoon Worcestershire sauce)
  • 1 tablespoon dried parsley
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • 800 g ground beef (lean)

Pastry & Glaze

  • 2 sheets frozen puff pastry defrosted
  • 1 egg lightly beaten to glaze

Instructions
 

Preparing the Moisture Absorption Matrix

  • In a bowl, place bread crumbs, milk, French onion soup mix, barbeque sauce, parsley, thyme and nutmeg.
  • Mix well and leave for 5 minutes. (Soaking these dry components fully before adding the meat is essential for creating the uniform, hydrated matrix that locks in moisture during the bake, preventing separation.)

Assembly and Sealing

  • Add lean ground beef to the mixture and mix lightly until well combined.
  • Place 1 sheet of pastry on a baking tray lined with non-stick baking paper.
  • Spread filling evenly on top leaving a 4cm (1-1/2 inch) border of pastry.
  • Moisten pastry edges with water; place 2nd piece of pastry on top.
  • Seal the edges with a fork, pressing firmly enough to create a mechanical lock.
  • Brush top of pastry lightly with beaten egg to form a protein sealant.

Baking

  • Bake at 200 Celcius (392 degrees Fahrenheit) for 40 minutes until golden.
  • Let the pie rest for at least five minutes after pulling it from the oven before cutting.
  • Serve hot or cold cut into squares.

Notes

For seasonal variations, swap the parsley for dried sage and add a 1/4 teaspoon of ground allspice to the beef mixture for an autumnal flavor profile. If reheating leftovers, use a 175C (350F) oven for 10 to 12 minutes to maintain pastry crispness. Let the pie rest post-bake for easier, cleaner cutting.

Nutrition

Calories: 814.6kcalCarbohydrates: 48.6gProtein: 33.9gFat: 53.1g
Keyword leak-proof, puff pastry, savory pie
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