Tourtière Loaf
Star Tested
This 2018 version of the frosted meatloaf replaces the layer of instant mashed potatoes with store-bought puff pastry — one of my favourite holiday meal shortcuts. While MSG is safe to consume and found in everyday grocery products, I replaced it with Worcestershire sauce to get a similar umami punch and appease diners who may be sensitive to the flavour enhancer. I was inspired by another holiday classic, the tourtière, so I cut the beef with pork and added some traditional tourtière spices to make this meatloaf-tourtière hybrid.
Cooking spray 1-1/2 lbs (680 g) ground pork 1/2 lb (225 g) lean ground beef 1 tbsp (15 ml) Worcestershire sauce 1 tsp (5 ml) kosher salt 1/2 tsp (2 ml) each black pepper, nutmeg, cinnamon and fresh thyme 1/2 cup (125 ml) diced onion 1 cup (250 ml) each evaporated milk and Corn Flakes 2 eggs 1/2 lb (225 g) sharp cheddar cheese, cut into small cubes 1 sheet store-bought puff pastry, thawed
Preheat oven to 350 F (180 C). Lightly spray a loaf pan with cooking spray. Set aside.
In a large bowl, mix together pork, beef, Worcestershire sauce, salt, black pepper, nutmeg, cinnamon, thyme, onion, milk, Corn Flakes, one egg and cheese until well-blended. Pour mixture into loaf pan.
Bake for1hour. Remove from heat. Let rest for10 minutes. Carefully drain fat and discard. Transfer meatloaf on to an oven-safe serving dish.
Drape puff pastry over meatloaf, sealing all sides. Whisk remaining egg and brush evenly over pastry. Bake in preheated oven at 425 F (200 C) for 25 minutes, or until pastry is golden and puffy. Remove from oven. Serve immediately.
Makes 8 servings.