Recipe - Crusty Meatloaf

1 One half pound Ground beef
1 Egg
One fourth cup Catsup
One fourth cup Fresh bread crumbs
2 tablespoon Chopped fresh parsley
1 tablespoon Onion powder
1 One half teaspoon Dry mustard
1 One half teaspoon Salt
One half teaspoon Pepper
3 Hardcooked eggs; shelled
1 cup (4 oz.) grated cheddar
cheese
1 pack (10 or 11 oz.) pie crust mix
for 2 crust pie
1 Egg beaten

Preheat oven to 400 degrees F. In large bowl, mix first 8 ingredients. Pat
half the meat mixture evenly into 8 One half x 4 One half inch loaf pan. Place the
hardcooked eggs down center. Cover with remaining meat and pat firmly. Bake
30 minutes. Remove from pan and cool. Reduce oven temp to 375 degrees.
Meanwhile stir grated cheese into pie crust mix. Add water as directed on
label. Form pastry into ball. Pat slightly and roll out with rolling pin
between 2 sheets of waxed paper into a 13 x 12 inch rectangle. Peel off top
sheet of waxed paper. Place meatloaf, lengthwise, on one 12 inch side of
pastry. Wrap crust up and over meatloaf and peel off waxed paper. Pinch
seams to seal and tuck seam under meatloaf, moistening with water if
necessary. Fold each end under; trim if needed, moisten with water to seal.
Cut designs from scraps; moisten and press onto crust. Cut vents in top.
Brush with egg if desired. Place on cookie sheet. Bake at 375 degrees F for
35 minutes or until crust is brown. Serve hot, or cool to room temperature
and refrigerate to serve cold.

Makes 12 (Three fourths inch ) slices

This recipe is from an old magazine. I enjoy serving it to the family or
guests. I have used another favorite meatloaf recipe also and then followed
these directions for the crust, and it turns out very well. ( It looks very
unusual when you slice it and find the egg in the center!) Also, I have
left the boiled eggs out sometimes, and just made a meatloaf with the
crust.

Posted to recipeludigest Volume 01 Number 206 by Perry Greene
palgreen@hiwaay.net on Nov 06, 1997