http://allrecipes.com/recipe/meat-loaf-pie/

For my savory entry this week, I went with a classic dinner recipe in pie form. In the style of the English, “anything you can put on a plate, you can bake into a pie.” I mostly stuck to the recipe above, but of course, throwing in the classic Tanzim twists.

First, the crust, which was made with butter and crisco, was also baked with bacon flakes.
Second, rather than have a layer of sweet corn, I added half the corn called for in the recipe to the mashed potatoes.
Third, the meatloaf was cooked using this recipe for added flavor.
Fourth, the cheese crust was done with two different kinds of cheddar: mild and sharp.
Additionally, the mashed potatoes were made using this recipe.

The pie turned out very well! I think the changes I made added a lot to the dish. The layer of corn on the bottom would have been a distracting taste, and it worked nicely with the potatoes. The cheese on the top also baked into a nice, crispy crust, which added an extra dimension of texture.

Check it out!

[Raw Pie with Meatloaf filling and some Mashed Potatoes with Corn]

[Fresh Baked Pie – sliced into Eights]

[The Final Presentation]

 

Tagged: bacon, Chedar Cheese, Corn, Mashed Potatoes, Meatloaf, Savory