While this recipe comes off more as a crossover between a shepherd’s pie and pot pie, my aunt always called this a meatloaf, therefore in my household this dish was dubbed Lisa’s Meatloaf after my aunt. It’s a simple and quick recipe that is bound to please everyone, including your picky eaters. Every time my mother made this, I’d practically be jumping for joy and to this day I still ask my mother to make this as my birthday dinner.
As a meatloaf, this has some interesting additions. Aside from meat, there is cheese and crescent roll crust that brings the meat to a new level. While both my mother and aunt always stick to using american cheese, I now substitute it for cheddar because it’s my favorite. I have no doubt swiss cheese or other cheeses would suffice as well, so experiment.
Read more after the jump!
Aunt Lisa’s Meatloaf
- 2 to 2 1/2 pounds ground beef
- 1 to 2 tablespoons butter
- 1 whole onion
- 1 1/2 bottles of Hertz Chili Sauce (bottle only has one size)
- 1 to 2 tablespoons Worcestershire Sauce to taste
- Cheese of your choice. Shredded is fine, but I use sliced because the recipe is only supposed to have a thin layer.
- 1 crescent roll tube. (I always stick to Pillsbury, because I’m a snob.)
1. Preheat your over to 350.
2. Chop up the onion to liking. Keep in mind this is going to be mixed in with the meat. I generally keep my onion chopped small. Throw in large pot and brown with 1 to 2 tablespoons of butter on medium heat.
3. The onions will start to soften and give off a delicious aroma. Add the ground beef and brown as well. Note that water is going to build up. Once browned I strain the meat and onions, but my mom does a nifty trick using paper towels to soak up the juices. Either way, you’re going to want to drain the contents of your pot.
4. Toss it back in the pot but don’t put it back in the stove. Add 1 entire bottle of Hertz Chili Sauce, and another half bottle. (I’m sure another brand would do fine, but I like the taste of Hertz.) You want to make sure all the meat it covered in chili sauce. Next is the Worcestershire Sauce. This is something I eyeball and simply to do taste. I don’t add more than 2 Tablespoons, however. Mix again to incorporate both flavors with the meat.
5. Grab a baking dish around 9 inches by 13 inches, and place all the meat in it, making sure to spread it out evenly.
6. It’s time for my favorite food: CHEESE!
7. As I said above, I used thinly sliced cheddar cheese and put two layers on top of the meat. If you use shredded just keep in mind that you don’t want to overpower the recipe, so be wary of your layer.
8. Finally, you want to add the entire contents of the crescent roll tube. You will probably have to stretch some of the dough to cover the cheese and meat. It hardly needs to be perfect. I generally have a triangle or two left over and I break those apart to fill in any gaps.
9. Pop that baby in the oven until the crust browns. It should take roughly 20 mins, but I keep a consistent eye on the crust.
I generally serve this with mashed potatoes and corn as my sides. It makes a complete and delicious meal.