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Red-Top Meatloaf Pie

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Serves 6

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Serves 6


  • 2/3 cup (150 ml) Chili sauce
  • 1 egg
  • 1/2 cup (125 ml) dry bread crumbs
  • 1/2 cup (125 ml) finely chopped onion
  • 1/3 cup (75 ml) milk
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp (25 ml) chopped fresh parsley
  • 2 tsp (10 ml) each Dijon mustard and Worcestershire sauce
  • 1/2 tsp (2 ml) each salt and pepper
  • 1 1/2 lb (750 g) Lean ground beef
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  • 1

    Reserve 1/2 cup (125 ml) of the chili sauce.

  • 2

    In large bowl beat egg lightly; add remaining chili sauce, breadcrumbs, onion, milk, celery, garlic, parsley, mustard, Worcestershire sauce, salt and pepper.

  • 3

    Mix in beef.

  • 4

    Transfer to ungreased 9-inch (23 cm) pie plate. Bake in 350 (180C) oven for about 55 minutes or until no longer pink inside.

  • 5

    Spread reserved sauce evenly over top. Bake for 10 minutes or until sauce is heated through.

  • 6

    Drain off fat.

  • 7

    Run knife around the edge of meat loaf; using spatula, slide onto plate.

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