Meat Pie

Some time ago, I’m not sure where, I came across a recipe for meat pies and tucked it away along with the hundreds of other recipes I plan on making one day.  Today was the day for meat pies.  The weather is getting colder and comfort foods like this are extra appealing.  The ingredients are very basic and the dish comes together quickly, especially if you use pre-made pie crust.  However, it’s Sunday and I had lots of time, so I used my favorite King Arthur recipe for pie crust which I’ll also share here.  I made two pies and shared one with our neighbors.  She has been down with a cold or flu and no one feels like cooking when they’re sick.  He doesn’t like vegetables so this dish was perfect for sharing.

First the crust.


2 1/2 cups AP flour (10.5 oz)

1 1/4 tsp salt

1/4 cup vegetable shortening

10 T cold unsalted butter, cubed

6-10 T ice water

The beauty of this recipe is that you make it in your stand mixer. I’ve made crust recipes in my food processor before but this works perfectly every time.  Measure out your flour, salt and shortening and put it into the bowl of your stand mixer.  Use the beater attachment and mix until you have an even crumble.

Add the butter and mix until there is an uneven crumble.  You still want to be able to see little chunks of butter.

Once the butter is mixed in and while the mixer is running slowly add the ice water until the mixture starts forming large clumps.  Stop adding water and stop the mixer.  If the clumps hold together restart the mixer and add just enough additional water to make the crust come together in one ball without any crumbs.  You’re done mixing.  Remove the dough to your work surface and divide it into two discs.  Wrap each disc in wax paper or parchment paper and refrigerate for at least 30 minutes.

One of the tricks I learned from King Arthur that makes so much sense is to make one larger and one smaller disc.  The larger disc for the bottom crust, the smaller one for the top.

Now that the crust is made and chilling you’re ready to prepare the meat mixture.


2 pounds lean ground beef

1 pound ground pork

1 large sweet onion diced

2 T butter

4-5 russet potatoes boiled

2 T poultry seasoning

1/2 tsp ground cloves

Salt and pepper to taste

Preheat your oven to 375 degrees.  Peel, cut and rinse potatoes.  Cover with cold salted water, bring to a boil and simmer until potatoes are fork tender.

While the potatoes are cooking rough chop the onions.  Heat butter in a large heavy skillet and cook the onion just until it is translucent..

Add the pork and beef to the skillet with the onion and, over medium heat, cook until the meat is no longer pink.  Drain off excess fat but leave a little for flavor.

Season the meat with the poultry seasoning, cloves, and salt and pepper to taste.

Rice the potatoes (or mash) without any butter or cream.  Stir in just enough of the potato to bind the meat together.

Looks like cheese, but it’s just riced potatoes.  Now it’s time to roll out your pie crust.  The filling recipe makes 2 pies.  Put half of the meat mixture in each pie.

Roll out the top crust and cut vent slits.

Bake for 50-60 minutes, until the crust is golden brown.  Slice and serve.

I served ours with steamed broccoli and a salad.  And catsup of course.

Meat pie is definitely a good comfort food for cold days and I will make it again.  The leftovers should reheat well and it may even taste better the second day than the first.

NOTE:  When I first read the recipe I thought the spice combo of poultry seasoning and ground cloves with a beef and pork dish was odd.  But it actually worked well.  However, you could change that up and use Italian seasoning and serve with a side of marinara or Mexican seasoning with a side of fresh salsa.  Endless possibilities.  I preferred using catsup with this recipe but you could make a gravy or barbecue sauce if that would be more to your liking.

As an aside, for years I always cooked potatoes in a pot with the lid on.  Awhile back someone told me potatoes should be simmered in a kettle with the lid off.  I googled it, because that’s what we all do now, and sure enough, the instructions for boiling potatoes say lid off.  My potatoes have always tasted fine but occasionally, I make an effort to do it the proper way now.



Stuffed Meatloaf



I haven’t made a stuffed meatloaf in a long time. You can stuff it with any combination of veggies and cheeses based on your personal favorites.  I decided to stuff mine with caramelized onions, oven roasted tomatoes and cheese. How can that combo not be good!!  I had some very special friends coming for dinner and decided this was a bit of sophisticated twist on  a homey comfort dish.

First I sliced and roasted several Roma tomatoes.  Lay the tomato slices out on a baking sheet covered in parchment paper. Drizzle with olive oil, scatter some smashed garlic cloves and salt to taste. Put in a 225 degree oven for approximately 5 hours.

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Grate approximately 1 cup of cheese. I used asiago and Parmesan.


Next, slice a large yellow sweet onion and caramelize it over medium heat in olive oil.

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Meatloaf Ingredients:

1 pound of ground pork

1 pound of ground beef

1 cup bread crumbs

2 eggs

2 T Worcestershire sauce

1/4 cup fresh minced parsley

3 or 4 cloves of garlic minced

salt and pepper to taste


Preheat your oven to 350.

Put all of the ingredients in a large bowl and, using your hands, mix together.


On a piece of parchment paper shape the meat mixture into a  rectangle about 1/2 inch thick.   Top with the tomatoes and onion and sprinkle with cheese.

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Using the parchment paper roll the meatloaf jelly roll style and place in a large baking dish.

Meat Loaf Topping Ingredients:

1 cup catsup

1/4 cup cider vinegar

1/4 cup brown sugar

Whisk together.

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Pour the sauce over the meatloaf and bake for approximately one hour. Allow it to rest 5-10 minutes before slicing.


I served it with oven roasted Brussels sprouts and new potatoes. Would also be great with smashed potatoes, corn on the cob… any sides you would typically serve with meatloaf.

Sweet n Sour Stuffed Cabbage


Sweet n sour cabbage rolls, smashed new potatoes and homemade applesauce. It’s what was for dinner. I think my actual favorite thing about this dish is the cabbage and sauerkraut “gravy” that you cook the cabbage rolls in. I’m thinking that all of the leftovers would make an awesome pot of soup for the next day. This is another dish that I did in the pressure cooker but you could do this on the stovetop and finish it in the oven or even a crockpot and it would be every bit as good. What makes this recipe for cabbage rolls a little unique is the addition of sauerkraut And balsamic vinegar to the mix.  See what you think.


large head of green cabbage

1 pound or so of ground beef, pork or lamb

1 large sweet onion divided

salt and fresh ground pepper to taste

1 cup cooked long grain white or brown rice

1 large egg

fresh mint chopped

2 T canola oil

2 cups fresh (refrigerated) sauerkraut

1 can tomato sauce

1 pint stewed tomatoes

1/2 cup chicken broth or stock

2 T balsamic vinegar

3 T granulated sugar


Carefully separate the large outer leaves of the cabbage and dip each leaf in a pot of simmering, salted water to soften. This will make the cabbage leaves much easier to work with. Chop the remainder of the cabbage and set aside.


Combine the ground meat, rice, salt and pepper to taste, 1/2 cup of finely chopped onion, egg, and mint.


Mix well with your hands and shape into 7 or 8 “footballs”.


Put one of the ovals on the core end of the cabbage leaf. Begin rolling it up folding in the sides to make a neat package.


Put the cabbage rolls seam side down on a plate and set aside.


Heat the oil in the pressure cooker over medium heat. Rough chop the rest of the onion and add the onion and chopped cabbage to the hot oil.  Sauté for a few minutes to soften.


Add the sauerkraut, tomatoes, tomato sauce, stock, vinegar and sugar and stir together.  I didnt have fresh sauerkraut and substitued canned.


Arrange the cabbage rolls in the sauce. Lock the lid and cook on high pressure for 5 minutes. Release the pressure naturally.

Serve the cabbage rolls with some of the sauce.


NOTE:  A cabbage roll is a savory entree that you can stuff with a variety of ingredients. Instead of rice you could use barley or quinoa. You can add mushrooms or other vegetables to the stuffing. Cabbage rolls are part of the traditional cuisine of many European and Balkan countries.  In Finland they are known as kaalikääryle.  I don’t ever remember eating these as a child but apparently  in Finland cabbage rolls are baked in the oven and are brushed with dark syrup. The syrup glaze is made with bacon, dark corn syrup, and tomato paste.  I may have to try that next time.  And of course they served them with fresh lingonberries or lingonberry jam.