Why not make a meatloaf into a pie?
After last week’s two vegetarian recipes, I thought it was about time to serve up some meat. This dish contains two types of pork, (mince and bacon), plus baked beans 🙂 There is also grated zucchini hidden in the mixture, which is great for sneaking vegetables onto the plates of picky eaters.
If you don’t want to use pork in your meatloaf then swap it for an equivalent amount of beef or chicken mince. You can also add grated carrots or sweetcorn kernels to give an extra vegetable boost.
I love this because the pastry soaks up the juices from the meat and becomes extra tasty. Yum.
Ingredients – serves 4:
500g/1 lb pork mince
- 150g/5 oz bacon, diced
- 1 small zucchini (courgette), grated
- 1/2 medium onion, finely chopped
- 200g/7 oz baked beans
- 1 teaspoon dried mixed herbs (or dried oregano if that is what you have)
- freshly ground black pepper, to season
- 2 sheets frozen puff pastry, thawed (my sheets are 25cm/10 inches square)
- BBQ sauce, to serve
- Heat your oven to 200C/180C fan forced/390F.
- Put the mince, bacon, zucchini, onion, baked beans, and dried herbs into a bowl. Season with a good amount of black pepper. Stir to mix all the ingredients together.
- Spray a large metal loaf pan (about 27cm x 15cm / 11 inches x 6 inches) with a little cooking spray. Line the base and sides of the pan with about two-thirds of your pastry.
- Tip the pork mixture into the pan and use a spoon to level and compact the pie filling.
- Place the remaining pastry on top and fold over the edges to seal the pie.
- Bake for 30 minutes until the top of the pastry is golden.
- Remove from the oven and loosely cover the pan with foil, then cook for another 40-45 minutes. (The foil will prevent the pastry from over-browning but will allow the pie filling to cook through.)
- Remove from the oven and set aside to cool for 10 minutes.
- Turn the pie out onto your serving plate and drizzle with BBQ sauce. Slice to serve.