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Meatloaf Pie


1/2 onion, diced
1 large carrot, peeled and grated
1 celery stalk, washed and diced
1 medium potato, peeled and diced
1 1/2 pounds lean ground beef
1 package Wildtree Just Like Mom's Meatloaf Mix
2 tablespoons low sodium soy sauce
2 eggs, divided
1/2 cup ketchup
2 prepared pie crusts (1 top and 1 bottom)

Preheat oven to 375 degrees. Prepare the vegetables.

In a bowl, use your hands to mix together the vegetables, ground beef, Just Like Mom's Meatloaf Mix, soy sauce, 1 egg beaten and ketchup.

Roll pie dough out into the pie dish. Use a fork to poke a few holes in the bottom of the dough.

Add the filling to the pie pan.

Top pie with second crust, or create a lattice top. To create lattice top: Cut the second pie dough into 1/2 inch strips with a pizza cutter. Starting at an edge, lay dough strips on top of filling about 1/2 inch apart. Fold back every other strip and lay a dough strip perpendicular to the parallel strips. Unfold the strips and lay over the perpendicular strip. Fold back the strips that are laying under the perpendicular strips. Lay a second perpendicular strip next to the first one, about 1/2 inch apart from each other. Lay the folded strips back down. Repeat this until lattice is complete. Crimp edges to secure.

Beat the remaining egg and brush onto the dough. Bake pie for 30 minutes. Remove pie, cover in foil and continue cooking another 30 minutes or until the internal temperature reaches 165°F and vegetables are tender.



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