Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Country Meat Loaf in Sour Cream Pastry




Source of Recipe


Mai


List of Ingredients




For Pastry:
2 1/4 cups unbleached all purpose flour
1 teaspoon salt
6 ounces unsalted butter, cut into chunks
1 egg, lightly beaten
1 cup sour cream
1 teaspoon dried dill (optional)

For Filling:

2 tablespoons extra virgin olive oil
1 pound lean ground pork and
1 pound lean ground sirloin
1 chopped white onion
1 cup shredded Gruyere cheese
1 cup sour cream
salt and pepper for seasoning

Finishing touches:

1 egg
2 tablespoons heavy whipping cream
Lightly beat together the egg and cream. Set aside.
Caraway seeds (optional)




Recipe



For Pastry:

Sift flour into the bowl of a food processor fitted with a steel blade. Add salt and butter to bowl. Pulse a few times just to combine. Add butter, sour cream and dill to bowl and pulse until dough begins to gather around the blade but is still crumbly. Gather into a ball and wrap in plastic wrap.

Refrigerate at least1 hour or up to 48 hours.

For Filling:

Heat the oil in a heavy, non-stick Dutch oven or large saute pan over medium high heat and in it brown the pork and sirloin by scrambling constantly with a spoon or spatula to crumble. Add onion to pan and continue to scramble until onion is tender. Remove from heat. Cool 20 minutes. Stir in Gruyere and sour cream. Season with salt and pepper.

Cut the chilled dough in half and on a lightly floured work surface; roll out each half into rectangles of 6 by 14 inches each, setting aside any scraps.
Lift 1 sheet of the pastry over the rolling pin, unfold it in the center of a heavily buttered baking or jelly roll pan. Spoon the filling onto the pastry on the pan and press gently into a log shape, leaving a 1-inch border of pastry around the filling.
Brush some egg wash around the border of pastry. Lay the other sheet of pastry on top of the filling and decoratively pinch together the edges to seal. On a lightly floured surface, Roll out scraps of dough and cut into long strips and decorate the pastry loaf with a
criss-cross pattern or as desired.
Brush egg wash over the entire loaf.
Sprinkle with caraway seeds, if desired. Bake in pre-heated 350-degree oven until brown and pastry appears light and puffy, about 35 minutes.

Serves 8.