Cheeseburger Pie: Upside-Down Meat Pie

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Bake this meat loaf under a tent of cheese pastry when you want a change


  • Pastry for 1-crust pie
  • 1 lb. ground beef chuck
  • 2 tblsp. instant minced onion
  • 1 tsp. salt
  • 1 tsp. prepared mustard
  • tsp. pepper
  • ½ c. dry bread crumbs
  • 1 egg, beaten
  • c. milk
  • ½ c. ketchup
  • Parsley


  • Combine beef, onion, salt, mustard, pepper, bread crumbs, egg, milk and ⅓ c. ketchup. Place mixture in greased 8" round cake pan. Pat meat out to within ½" of sides of pan.
  • Roll pastry out to a scant 10" circle. Place it over meat, tucking it down around meat and pressing it against bottom of pan. Prick pastry all over with a four-tined fork.
  • Bake in hot oven (425°F.) until crust is golden, about 40 minutes. Remove from oven and let stand a few minutes. Run spatula under outer edge of pie. Invert serving plate over top of pie pan. Invert both and lift off pie pan.
  • Dot top of meat with remaining ketchup and sprinkle with coarsely snipped (with scissors) parsley. If parsley is not available, add color by scattering shreds of yellow cheese over ketchup-dotted meat pie.