Pie Pan Meatloaf

  • Author: Michelle Ferrand
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 1x


This vintage recipe, from 1952, is a meal in one dish. A moist meat crust, veggie packed stuffing filling, and bacon lattice top, make up this creative recipe.



Meat Crust

  • 2 tablespoons butter
  • 2 yellow onions, finely chopped (about 3 cups)
  • 1 pound ground beef (85 percent lean)
  • 1 pound ground pork
  • 2 ounces french bread, torn into pea sized pieces (about 2 cups)
  • 2 large eggs
  • 1/2 cup low sodium chicken broth
  • 1/2 teaspoon unflavored powdered gelatin
  • 1 1/2 tablespoons worcestershire
  • 2 tablespoons whole grain dijon mustard
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper


  • 5 stalks celery, coarsely chopped (about 2 cups)
  • 1 Granny Smith apple, coarsely chopped (about 1 cup)
  • 1 small bulb fennel, coarsely chopped (about 1 cup)
  • 5 cloves garlic, minced
  • 10 ounces french bread, torn into pea sized pieces (about 8 cups)
  • 1/4 cup minced parsley
  • 1 tablespoon minced sage leaves
  • 1/2 tsp pepper
  • 1/2 cup low-sodium chicken broth
  • 1012 slices bacon


  1. Preheat oven to 350 degrees.
  2. For the meat crust, melt butter in a large skillet over high heat. Add onion. Cook and stir occasionally until translucent, about 7 minutes. Remove from heat.
  3. Whisk chicken broth and eggs together in a large bowl. Add the gelatin in one layer and allow to stand for 5 minutes.
  4. Stir in the bread pieces, worcestershire, dijon, salt, and pepper. Add ground meat and 1/2 cup of the cooked onions. Gently mix together using your hands (they are the best kitchen tools you’ll ever have!).
  5. Evenly and firmly press the meatloaf mixture into one even layer along the bottom, sides, and lip of the pan. Make sure to make enough room in the pie pan for the filling. Loosely cover and refrigerate.
  6. For the filling, return the skillet with the remaining onions to medium-high heat. Add the celery, apple, and fennel. Stirring occasionally, cook until everything has slightly softened, about 8 minutes. Add garlic and cook until fragrant. Remove from heat and add torn bread, parsley, sage, salt, pepper, and chicken broth. Mix well.
  7. Remove the pie from the refrigerator, uncover, and fill the center with the stuffing mixture.
  8. Using the methods for a normal lattice-topped pie crust, weave the bacon slices together over the stuffing. Tuck any loose bacon ends between the stuffing and meat crust.
  9. Place pie pan on a baking sheet, and bake for 1 hour, or until meat crust is cooked through.

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