Well, it’s finally here! The Vincent Price Cookalong is in full swing and we can finally unveil our dish:
- 2 lbs ground round
- 2 boxes pie crust mix (or enough for two pie crusts)
- 2 T bitters
- 2 tsp salt
- 2 onions, chopped
- 1 8 oz can mushrooms, chopped
- 1 cup bread crumbs
- 2 eggs
- Prepare pie crust mix and roll out to a 10 x 14 inch oblong.
- Saute onions and mushrooms and let cool slightly. Add to them the bread crumbs, eggs, bitters and salt. Mix with ground round.
- Place mixture on pie crust and shape into a loaf. Moisten edges of pie crust and wrap completely around meat, leaving a ½ inch hole in top of crust.
- Place seam side down on cookie sheet and bake at 350 degrees for 1½ hours.
When Jenny from Silver Screen Suppers sent me this as my chosen Vincent Price dish I was very excited. I am not sure exactly what my problem is, and I don’t think I want to know, but the idea of wrapping a meatloaf in a pie crust is really exciting to me.
Maybe it is something in my DNA. According to family legend, my grandmother’s signature dish was a roasted chicken that was stuffed with a meatloaf.
You heard me: Chicken. Stuffed with meatloaf.
I have seriously been looking for a recipe similar to that forever. So, if you have any recipes in your family chest for meatloaf-stuffed chicken, email me. Until then, I guess I am just going to have to be content with wrapping a meatloaf in a pie crust and calling it a day.
So, true to my streak of not reading recipes completely until I actually start cooking them (which is another idiotic inherited trait) I bought the wrong pie crust. I should have bought a pie crust mix, and I ended up with pre-rolled pie crust.
But it all worked out well in the end. I just moistened them and rolled them together, and ended up with my oblong! And since Vincent Price meant this to be an easy recipe, I am sure he would have approved.
At this point, Tom wandered in with the baby.
“Hey are you going to feed this baby? She seems hungry.”
“I’m kinda busy. I have to wrap this meatloaf in a pie crust.”
“That sounds about right.”
“Oh, shut up.”
“Also, why does this kitchen smell like a cocktail?”
“It’s the bitters in this meatloaf. It’s pretty much the main seasoning in this thing.”
“Awesome. Just…tell me where the clean baby bottles are.”
And now, some before and after shots of the whole wrapped package! I even cut a few little doodads and things for the top, trying to be all fancy, just like the pictured meatloaf.
We lost some structural integrity because the um…meat…steam…vent was clogged. With meat. Cause, I guess that is something you need to watch out for. Who knew?
I guess that is what I get for trying to be as fancy as Vincent Price.
But the finished product didn’t look too bad.
“This is surprisingly good!”
“Really? Even though it is basically just meat, onions and bitters?”
“Really. I even like the taste of the bitters.”
The Verdict: Delish
From The Tasting Notes:
Actually pretty good. The meatloaf itself was greasy, and ours was greasy even though it exploded a bit and some of the grease drained off. But the grease went to good use and made the pie crust extra delicious (think vintage-McDonald’s-beef-tallow-french-fries delicious). You couldn’t really tell that the crust was a pre-rolled pie crust from a box. The bitters gave the meatloaf an interesting taste – and for some reason it ended up tasting a bit like pate, which was good. However, the bitters taste stuck with us for hours after dinner as a strange aftertaste. Maybe it wouldn’t have been so bad if we would have had another zippy bloody mary to round everything off.
If you enjoyed this fun Vincent Price cooking adventure, make sure you check out the whole list of blogs that made Vincent Price dishes over on Silver Screen Suppers! Rumor has it that a lot of fun stuff is being cooked up, including a beef heart! So go check it out!