Meatloaf In Sour Cream Pastry Food

MEATLOAF WITH SOUR CREAM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ground beef, 1/2 cup of the onion dip, bread crumbs, celery, onion, dill, salt, pepper and eggs. Use your hands to mix until well blended. Press into a 9x5 inch loaf pan, or form a loaf and place it in a 9x13 inch baking dish.
• Bake for 1 hour in the preheated oven, or until the internal temperature of the loaf is 160 degrees F (72 degrees C).
• While the meatloaf is baking, prepare the sauce. In a saucepan over medium heat, combine the remaining onion dip and cream of mushroom soup. Cook, stirring until heated through. Spoon over servings of meatloaf.

EILEEN'S MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the beef, egg, sour cream and Worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf, and place in a 9x5 inch loaf pan. Cover with foil.
• Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.

SOUR CREAM MEATLOAF

Steps:

• Heat the oven to 350 F. In a large mixing bowl, combine all ingredients. Mix well with your hands until well combined.
• Pat the meat mixture into a 9 x 5 x 3-inch loaf pan.
• Bake the meatloaf in the preheated oven for about 1 1/2 hours.
• Let stand for 10 minutes. Drain off fat and transfer to a serving platter.
• Enjoy!

MEATLOAF IN SOUR CREAM PASTRY

Steps:

• Sift the flour and salt together into a large bowl. With 2 knives cut in the butter until the mixture is like coarse meal.
• In a separate bowl mix the egg and sour cream. Add this to the flour mixture until the dough forms a soft, pliable ball. Wrap the dough in wax paper and refrigerate for 1 hour.
• After chilling, divide the dough in half and roll out each half to a rectangle 6"x14". Save any scraps of dough. Butter the bottom of a flat cookie sheet or jelly-roll pan. Put one sheet of the pastry onto the pan.
• Melt butter in a 12" skillet. Add the mushrooms and cook them for 6 - 8 minutes, until lightly colored. Add the meat and continue to cook until the meat loses all trace of pink color. Combine the mushrooms, cooked meat, onion, parsley, cheese, and milk in a large mixing bowl.
• Form the meat mixture into a ball and put it in the center of the dough. With your hands, very gently pat the meat into a loaf shape. Cover this with the second piece of pastry dough and seal the edges with a fork.
• Moisten the dough with a pastry brush dipped in the egg and 2 Tbl milk which has been beaten together. Prick holes in the top of the loaf to allow steam to escape.
• Roll out the scraps of dough and cut them into strips. Crisscross these over the top of the loaf to form a design. Again brush it with the egg/milk mixture.
• Bake the loaf at 375°F for 45 minutes, when the pastry will be golden brown.

FINNISH MEATLOAF/FINNISH MEAT PIES

Steps:

• In frying pan add margarine, mushroom, onion and bread. Fry until onion, mushrooms and bread are slightly browned.
• In large bowl, mix meats together, add vegetables,bread pieces, parsley and 3/4 cup cheese. Mix together.
• Add evaporated milk and pepper and mix.
• Place in loaf pan.
• Add remaining cheese on top.
• Preheat oven 350*.
• Bake one hour. Makes 8 large slices.
• For: Pies.
• Roll out pie crust pastry for each slice.
• Place slice or half slice on one half of pastry.
• Add tomato, then onion, then sour cream.
• Fold over. Seal edges with the tines of a fork.
• Make as many pies as desired.
• In a cup, beat egg and water.
• Brush egg wash over the pastries.
• Preheat oven 425*.
• Bake until golden brown about 20 minutes.
• This is a basic satisfying taste recipe, no heart stopping spice, or zesty tomato or zingy hot pepper. You will taste the cheese and that is the idea. My personal addition is to add 1/2 tsp creamy horseradish sauce before I seal the edges of the pastry but it is not called for in the recipe.

THE FRUGAL GOURMET'S SOUR CREAM MEATLOAF RECIPE

Steps:

• In large bowl combine eggs, 1/2 C of the sour cream and milk; stir in bread crumbs, onion, parsley, Worcestershire sauce, mustard, salt and pepper.
• Add beef and mix well.
• Put into 9x5x3 loaf pan or shape into that size and place in 12x7 1/2 x 2 inch baking dish.
• Bake, uncovered, in a 350 degree oven for about 1 1/4 hrs or till meat thermometer registers 170 degrees.
• Let cool 10 minutes; remove from pan.
• Meanwhile, for the gravy, in medium pan stir together the remaining sour cream and dry gravy mix.
• Add water as called for on pkg.
• Cook according to pkg directions,.
• Slice meat loaf and serve wih the mashed potatoes and gravy.
• ENJOY!

LIHAMUREKEPIIRAS (MEATLOAF IN SOUR CREAM PASTRY)

Steps:

• *Beef, pork, ham, lamb or veal or a combination of any of these. 4 cups cooked.
• Pastry:.
• Sift the flour and salt together into a large chilled bowl.
• Drop the 1/4-inch bits of butter into the bowl.
• Working quickly, use your fingertips to rub the flour and butter together until they have the appearance of flakes of coarse meal.
• In a separate bowl, mix together the egg and sour cream and stir into this the flour-butter mixture, working with your fingers until you can gather the dough into a soft, pliable ball.
• Wrap in wax paper and refrigerate 1 hour. Cut the chilled dough in half and roll out each half to rectangles of 6 by 14 inches each, setting aside any scraps.
• Butter the bottom of a jelly-roll pan with 1 tablespoon of soft butter.
• Lift 1 sheet of the pastry over the rolling pin and unroll it into the pan, or drape the pastry over the rolling pin, lift it up and unfold it into the pan.
• Meat Filling:.
• Combine the egg & milk; set aside.
• Melt the 4 tablespoons of butter in a 10- to 12-inch skillet.
• When the foam subsides, add the chopped mushrooms and cook them over moderate heat, stirring frequently, for 6 to 8 minutes, or until they are lightly colored.
• If you are using ground raw meat, add it to the skillet and cook, stirring occasionally, for another 8 to 10 minutes, or until the meat loses its read color and any accumulated liquid in the pan cooks completely away.
• Scrape the meat mixture from the skillet (or the mushrooms and already cooked meat) into a large mixing bowl and stir in the chopped onions, parsley, cheese and milk.
• Now gather this meat mixture into a ball and place it in the center of the dough in the pan.
• With you hands, pat the meat into a narrow loaf extending across the center of the dough from one end to the other. Lift the second sheet of pastry over the pin and gently drape it on top of the meat loaf; press the edges of the 2 sheets together.
• Dip a pastry brush into the combined egg and milk mixture and moisten the edges of the dough.
• Press down on the edges all around the loaf with the back of a fork (the tines will seal the edges securely).
• Prick the top of the loaf in several places with a fork to allow steam to escape.
• Preheat the oven to 375°F.
• Gather together into a ball all of the excess scraps of dough and roll it out to a thin rectangle.
• With a pastry wheel or small, sharp knife, cut this dough into long, narrow strips. Brush the loaf with more of the egg and milk mixture and crisscross the pastry strips over the top of the loaf in an attractive pattern.
• Now brush the strips with the milk and egg mixture and set the jelly-roll pan in the center of the oven.
• Bake for 45 minutes, or until the loaf has turned a golden brown.
• Serve thick slices of the hot meat loaf, accompanied by a bowl of cold sour cream and a side dish of lingonberries.

LIHAMUREKEPIIRAS (MEAT LOAF IN SOUR-CREAM PASTRY)

Steps:

• * Use either 3 pounds finely ground meat (beef, pork, ham, lamb or veal or a combination of any of these), or 4 cups cooked ground or finely chopped meat Prepare the pastry: Sift the flour and salt together into a large chilled bowl. Drop the 1/4-inch bits of butter into the bowl. Working quickly, use your fingertips to rub the flour and butter together until they have the appearance of flakes of coarse meal. In a separate bowl, mix together the egg and sour cream and stir into this the flour-butter mixture, working with your fingers until you can gather the dough into a soft, pliable ball. Wrap in wax paper and refrigerate 1 hour. Cut the chilled dough in half and roll out each half to rectangles of 6 by 14 inches each, setting aside any scraps. Butter the bottom of a jelly-roll pan with 1 tablespoon of soft butter. Lift 1 sheet of the pastry over the rolling pin and unroll it into the pan, or drape the pastry over the rolling pin, lift it up and unfold it into the pan. Prepare the meat filling: Melt the 4 tablespoons of butter in a 10- to 12-inch skillet. When the foam subsides, add the chopped mushrooms and cook them over moderate heat, stirring frequently, for 6 to 8 minutes, or until they are lightly colored. If you are using ground raw meat, add it to the skillet and cook, stirring occasionally, for another 8 to 10 minutes, or until the meat loses its read color and any accumulated liquid in the pan cooks completely away. Scrape the meat mixture from the skillet (or the mushrooms and already cooked meat) into a large mixing bowl and stir in the chopped onions, parsley, cheese and milk. Now gather this meat mixture into a ball and place it in the center of the dough in the pan. With you hands, pat the meat into a narrow loaf extending across the center of the dough from one end to the other. Lift the second sheet of pastry over the pin and gently drape it on top of the meat loaf; press the edges of the 2 sheets together. Dip a pastry brush into the combined egg and milk mixture and moisten the edges of the dough. Press down on the edges all around the loaf with the back of a fork (the tines will seal the edges securely). Prick the top of the loaf in several places with a fork to allow steam to escape. Preheat the oven to 375F. Gather together into a ball all of the excess scraps of dough and roll it out to a thin rectangle. With a pastry wheel or small, sharp knife, cut this dough into long, narrow strips. Brush the loaf with more of the egg and milk mixture and crisscross the pastry strips over the top of the loaf in an attractive pattern. Now brush the strips with the milk and egg mixture and set the jelly-roll pan in the center of the oven. Bake for 45 minutes, or until the loaf has turned a golden brown. Serve thick slices of the hot meat loaf, accompanied by a bowl of cold sour cream and a side dish of lingonberries. Source: Time-Life Foods of the World: The Cooking of Scandinavia Posted to MC-Recipe Digest V1 #414 by Linda Place on Jan 29, 1997.

SOUR CREAM MEATLOAF

Steps:

• In a large bowl combine eggs, cup of the sour cream and milk; stir in dry bread crumbs, finely chopped onion, snipped parsley, Worchestershire sauce, mustard, salt and pepper. Add beef; mix thoroughly. Pat into a 9- by 5- by 3-inch loaf pan or shape into the same size loaf and place in a 12- by 7 by 2-inch baking dish. Bake, uncovered, in a 350-degree F oven about 1 hours or until a meat thermometer inserted in center of loaf registers 170 degrees F. Let cool 10 minutes; remove from pan. Meanwhile, for gravy, in medium saucepan stir together remaining sour cream and dry gravy mix. Add water as called for on package. Cook according to package directions. Slice meat loaf and serve with gravy. Makes 6 servings.

MEAT LOAF IN SOUR CREAM PASTRY

Steps:

• Lowfat sour cream pastry dough: 12 tbsp. chilled butter 1/2 c. lowfat sour cream 1 teaspoon salt 1 egg

SWEDISH MEATLOAF IN PASTRY

Steps:

• Grease the bottom of a 15 1/2 x 10 1/2-inch jellyroll pan with butter.
• Pastry:.
• It is easiest to make this pastry in a food processor. In a small bowl, mix egg and sour cream. In the food processor, pulse the flour and salt until mixed. Add butter; process 15 seconds, until it has the consistency of coarse meal.
• With processor running, add egg mixture; process just until dough comes together. If you don't have a food processor, chill a large bowl, mix the flour and salt in the bowl, then cut in butter with a pastry blender or two forks. Stir in egg mixture just until you can form the dough into a ball. Wrap dough in waxed paper; refrigerate for 1 hour.
• Divide dough in half. Roll each half into a 14 x 6-inch rectangle. Place one rectangle in prepared pan; set pan and remaining pastry aside.
• Filling:.
• Heat oven to 375°F Melt butter in a large skillet. Add mushrooms; cook over medium heat for 6 minutes or until slightly colored.
• Add ground meat; cook until browned and until liquid in pan cooks away. Place meat mixture in a large bowl. Add onions, parsley, cheese and milk; mix well.
• Gather mixture into a ball; place onto dough rectangle in pan. Using your hands, press meat into a narrow loaf shape. Brush edges of dough with egg-milk mixture. Place the second dough rectangle over the meat. Using a fork, press the dough edges together to seal. Brush top of pastry with egg-milk mixture. Prick top with a fork in several places. Bake 45 minutes, until golden brown.
• Serve with sour cream on the side.

LIHAMUREKEPIIRAS (MEAT LOAF IN SOUR CREAM PASTRY)

Steps:

• * Use either 3 pounds finely grnd meat (beef, pork, ham, lamb or possibly veal or possibly a combination of any of these), or possibly 4 c. cooked grnd or possibly finely minced meat Prepare the pastry: Sift the flour and salt together into a large chilled bowl. Drop the 1/4-inch bits of butter into the bowl. Working quickly, use your fingertips to rub the flour and butter together till they have the appearance of flakes of coarse meal. In a separate bowl, mix together the egg and lowfat sour cream and stir into this the flour-butter mix, working with your fingers till you can gather the dough into a soft, pliable ball. Wrap in wax paper and chill 1 hour. Cut the chilled dough in half and roll out each half to rectangles of 6 by 14 inches each, setting aside any scraps. Butter the bottom of a jelly-roll pan with 1 Tbsp. of soft butter. Lift 1 sheet of the pastry over the rolling pin and unroll it into the pan, or possibly drape the pastry over the rolling pin, lift it up and unfold it into the pan. Prepare the meat filling:Heat the 4 Tbsp. of butter in a 10- to 12-inch skillet. When the foam subsides, add in the minced mushrooms and cook them over moderate heat, stirring frequently, for 6 to 8 min, or possibly till they are lightly colored. If you are using grnd raw meat, add in it to the skillet and cook, stirring occasionally, for another 8 to 10 min, or possibly till the meat loses its read color and any accumulated liquid in the pan cooks completely away. Scrape the meat mix from the skillet (or possibly the mushrooms and already cooked meat) into a large mixing bowl and stir in the minced onions, parsley, cheese and lowfat milk. Now gather this meat mix into a ball and place it in the center of the dough in the pan. With you hands, pat the meat into a narrow loaf extending across the center of the dough from one end to the other. Lift the second sheet of pastry over the pin and gently drape it on top of the meat loaf; press the edges of the 2 sheets together. Dip a pastry brush into the combined egg and lowfat milk mix and moisten the edges of the dough. Press down on the edges all around the loaf with the back of a fork (the tines will seal the edges securely). Prick the top of the loaf in several places with a fork to allow steam to escape. Preheat the oven to 375'F. Gather together into a ball all of the excess scraps of dough and roll it out to a thin rectangle. With a pastry wheel or possibly small, sharp knife, cut this dough into long, narrow strips. Brush the loaf with more of the egg and lowfat milk mix and crisscross the pastry strips over the top of the loaf in an attractive pattern. Now brush the strips with the lowfat milk and egg mix and set the jelly-roll pan in the center of the oven. Bake for 45 min, or possibly till the loaf has turned a golden. Serve thick slices of the warm meat loaf, accompanied by a bowl of cool lowfat sour cream and a side dish of lingonberries.