
Flavorful pan-fried meatloaf wrapped in a crispy pie crust.
40min
489kcal
1000mg
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Mince the onions, saute in the butter and then allow to cool.
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Soak the breadcrumbs in the milk.
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Place frozen pie sheets into the refrigerator to thaw.
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Place the ground meat, salt and pepper into a bowl and combine together until the mixture becomes thick and sticky.
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Add (1) and (2) to (4) and mix in the egg.
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Divide (5) into 4 equal portions, shape each into small ovals and make a small indent in the each middle.
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Place the vegetable oil into a fry pan and quickly brown both sides of all meatloaf patties over high heat (do not cook through). Remove from the heat and allow to cool completely.
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Prepare the sauce by placing (A) into a pot over heat, bringing to a boil and then turning off the heat.
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Use a rolling pin to make the pie sheets large enough to wrap each meatloaf patty. Place a cooled patty on the nearest half of pie sheet, coat the nearest edge with the beaten egg, wrap the patty with the furthest half of the pie sheet and fold-in in so that it does not open up. Use a skewer or toothpick to poke holes in the surface, coat with the beaten egg and bake in a 200°C (392°F) oven for 15 to 20 minutes. Place on a dish and serve with vegetables if available.
Cooking Basics
Onions - finely chopped




Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
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