Meat Loaf Pies

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

Pastry-wrapped bundles of barbecued meat loaves are supper-party specials


  • Pastry for 10" 2-crust pie
  • 1 lb. ground beef chuck
  • ½ lb. ground lean pork
  • ½ lb. liver sausage
  • 2 tblsp. finely chopped onion
  • 2 tblsp. finely chopped green pepper
  • 1 clove garlic, chopped
  • tsp. salt
  • ½ tsp. paprika
  • ¼ tsp. pepper
  • c. bread crumbs
  • Barbecue Sauce


  • Combine beef, pork, liver sausage, onion, green pepper, garlic, salt, paprika, pepper and bread crumbs, mixing thoroughly. Shape mixture into 8 square loaves. Place in greased baking pan. Top each meat loaf with 1 tblsp. Barbecue Sauce.
  • Bake in moderate oven (350°F.) 15 minutes. Spoon remaining sauce over loaves and continue baking 20 minutes. Remove from baking pan and cool until lukewarm (or bake in advance, cool and refrigerate).
  • Divide pastry in half. Roll each half into 12" square. Cut in fourths. Place each meat loaf diagonally on a square of pastry so that corners of pastry may be brought up over sides of meat loaves. Seal pastry well. Prick each pastry-wrapped meat loaf two or three times.
  • Bake in hot oven (425°F.) 20 minutes. Serve hot or cold.