Peachy Meat Loaf Pie

The Avon International Cookbook, p. 46 (United States)

1 8-ounce can sliced peaches

1 slightly beaten egg

¼ cup catsup

1 cup soft bread crumbs

1 ½ teaspoons minced dried onion

1 ½ teaspoons Worcestershire sauce

¾ teaspoon salt

¾ teaspoon dry mustard

1 ½ pounds lean ground beef

2 tablespoons brown sugar

1 tablespoon vinegar

1 tablespoon catsup

½ teaspoon ground ginger

Drain peaches, reserving ¼ cup of the liquid. Set peaches aside. Combine egg, the ¼ cup peach liquid, and the ¼ cup catsup. Stir in bread crumbs, onion, Worcestershire sauce, salt, and dry mustard. Add ground beef; mix well. Pat the seasoned meat mixture evenly into bottom of a 9-inch pie plate without forming edges. 

Commence fork-squishing.

Set pie plate on a pizza plate or baking sheet.

Bake in a 350F oven for 40 minutes or until done; spoon off fat, if necessary. Arrange peach slices in spoke-fashion over meat. Stir together brown sugar, vinegar, the 1 tablespoon catsup, and ginger. Carefully spoon over peaches and meat. 

The more peaches the better.

Bake 10 minutes more. Remove to serving platter to serve. Cut into wedges.

Not as pretty once it's served, but still delicious.

My Rating: 5/5 "This is amazing meatloaf, and that's not a sentence I ever in a million years dreamed I would utter. The peach juice is what does it, I think, although the sweet/savory sauce is a kick in the pants as well. This is pretty amazing home cooking."