Party Time Meatloaf

Source: Midwest Living



Ingredients
1 beaten egg
3/4 cup quick-cooking or regular rolled oats
1 cup tomato juice or vegetable juice
1 1.1-ounce envelope regular beefy onion soup mix
1-1/2 pounds lean ground beef*
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
1/3 to 1/2 cup evaporated milk
1 beaten egg
2 tablespoons water
1 12-ounce jar beef or mushroom gravy
1/4 cup dairy sour cream (optional)



Directions
1. For meatloaf, in a large bowl, combine 1 egg, rolled oats, tomato juice, and beefy onion soup mix. Add ground beef; mix well. Form meat into a 9x4x2-inch loaf. Place in a 13x9x2-inch baking pan.

2. Bake, uncovered, in a 350 degree F oven about 55 minutes or until a meat thermometer inserted in center registers 165 degree F. Remove from oven. Cool meat for 15 minutes.

3. For pastry, in a medium bowl, stir together flour and salt. Cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the evaporated milk over part of mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened.

4. Form pastry into a ball. On a lightly floured surface, roll out pastry to form a 13x12-inch rectangle. Transfer to an ungreased baking sheet.

5. Place slightly cooled meat loaf in center of pastry rectangle, placing long side of meat loaf along the shorter side of pastry. Bring the pastry up and around the meat loaf. Seal across top and at ends, trimming off excess pastry. (Reroll the excess pastry for cutouts to place on top of the meat loaf, if you like.)

6. Combine 1 egg and water. Brush over the top and sides of the pastry.

7. Bake in a 425 degree F oven about 15 minutes or until the pastry is golden and meat thermometer inserted in center of meat loaf registers 170 degree F to 180 degree F. Heat gravy; stir in sour cream, if you like. Serve with the meat loaf.

Makes 6 to 8 servings.