Noodle Pie

It’s yet another retro meatloaf today, this week discovered on kookychow.com. I kind of like cooking something “kooky” instead of “terrifying.” I feel much calmer about the entire experience.

NOODLE PIE

One-Half Lb. American Beauty Egg Noodles
3/4 lb. veal or beef, ground
1/2 cup milk
Minced onion, if desired
3/4 lb. pork, ground
1/2 cup bread crumbs
1 egg
Salt and pepper to taste

Combine meat loaf ingredients and mix thoroughly. Press mixture in a thick layer onto the sides and bottom of a pie pan. Place in oven at 359 degrees F. and bake 40 to 50 minutes. Then place on top of meat loaf the noodles, which have been cooked until tender in boiling salted water, and drained. Dot noodles with butter and return to oven for a few minutes before serving. Serve this dish in pie-shape cuts. A tomato, cheese or mixed vegetable sauce makes a fitting accompaniment for this meal. Serves six to eight persons.

This is a slightly fancy meatloaf, in that it has two different kinds of meat (and can even be made with veal, ooh la la).

Ironically, it is also a slightly plain meatloaf, in that it has very little seasoning — minced onion if desired?

When Buzz makes meatloaf, he really likes to get his hands in there and squish it all together. (Which is admittedly an effective method!)

Once thoroughly squished mixed, it’s patted into a pie pan.

Ready to be baked!

And it looks the same after baking — well, and after we spooned 1/4 cup of grease off the top of the meat.

This is where things started getting silly. (And a half pound of noodles made this pretty difficult to cut and serve, too!)

This was a pretty unremarkable meatloaf, aside from the giant heap of noodles on top. With some tomato sauce, it ended up tasting like spaghetti on top of a giant meatball.

But we did learn that seasoned pork grease is a disturbingly good fat to put on egg noodles, even better than butter…

Kooky recipe found on kookychow.com.

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