There is something quite comforting about a meal that combines two family favourites into one delicious dish. This Meat Loaf Pie does exactly that, bringing together a tender, flavourful meatloaf base with a rich topping of tangy ketchup glaze, sharp cheddar cheese and smoky bacon. Its simple home cooking at it's very best.

Perfect for busy weeknight suppers, cozy weekend dinners, or whenever you're craving hearty comfort food. This Vintage-inspired recipe has been a family favourite for many years. Warm, satisfying, and wonderfully nostalgic, this is the kind of meal that brings everyone eagerly to the table with smiles on their faces and appetites ready. One bite and you'll understand why recipes like this have stood the test of time!

 

 

 

 

 

  

 

 

Yield: Serves 4

Author: Marie Rayner

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Meat Loaf Pie

Prep time: 15 MinCook time: 35 MinInactive time: 10 MinTotal time: 1 Hour

A lot quicker to make than a regular meatloaf and delicious as can be! A real family favourite!

Ingredients

For the Meat:

• 5 fluid ounces (147ml)) evaporated milk (not sweetened condensed)
• 1/2 cup (55g) dried fine bread crumbs
• 1/2 tsp garlic salt
• 1/4 tsp ground pepper
• 1 single serving envelope of cup of soup (I like to use the cream of mushroom or the onion)
• 1 pound (454g) of extra lean minced beef

To top:

• 1/3 cup (75g) tomato ketchup
• 1/2 tsp dried oregano
• 1/2 tsp dried mustard powder
• 1 dessert spoon of brown sugar
• 1 cup (114g/4 ounces) strong cheddar cheese, grated
• 6 slices of streaky bacon, partially cooked and cut in half lengthwise

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 5. Lightly grease a 9-inch pie tin and set aside.
2. Whisk together the evaporated milk, bread crumbs, garlic salt, pepper and soup mix in a bowl.
3. Crumble the meat over top and then mix it in, combining everything together well.
4. Spread into the prepared pie tin, pressing it onto the bottom and 1/2 inch up the sides.
5. Bake for 20 to 25 minutes.
6. Whisk together the ketchup, oregano, mustard powder and brown sugar.
7. Remove the pie tin from the oven. Spread this on top of the meatloaf. Top with the grated cheese and the bacon.
8. Bake 5 to 10 minutes longer until cooked completely through and the bacon has crisped somewhat and the cheese has melted.
9. Remove from the oven and let stand for 5 to 10 minutes before cutting into wedges to serve. We like to have mashed potatoes and a green vegetable with this.

Notes

This is also very easy to double. You can bake one and put the other, minus the toppings, in the freezer so that you have a delicious meal ready at your fingertips whenever you need one! You can cook from frozen, but of course it will take a bit longer.

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There is something wonderfully comforting about a simple lemon cake, and this Lemon Curd Glazed Pound Cake delivers everything a lemon lover could want.  Rich and buttery with a moist, tender crumb, it's infused with fresh lemon zest and juice, then finished with a glossy coating of tangy lemon curd that soaks into the warm cake.

Easy to make and bursting with bright citrus flavours, this old-fashioned cake is perfect for afternoon tea, weekend baking, or whenever you're craving a little slice of sunshine!

 

 

🍋INGREDIENTS NOTES🍋 

Butter

Using room temperature butter helps it cream properly with the sugar, creating a light, tender crumb. I always use salted butter, but you can use unsalted if you wish.

Granulated Sugar

Sugar sweetens the cake while also helping to create a moist texture and beautiful golden colour during baking. In the U.K. I recommend using caster sugar. I like to rub the lemon zest into the sugar to help enhance the lemon flavours.

Eggs

Room temperature eggs blend more easily into the batter, helping to create a smoother mixture and a more even rise.

All-purpose Plain Flour

Regular flour provides the perfect structure for this cake. Be sure to measure carefully for best results and avoid a heavy cake. (Spoon into the cup and level off with a straight edge.)

Baking Powder

A small amount of baking powder gives the cake a little lift, keeping it light while still maintaining that classic pound cake texture.

Salt

Don't skip the salt. It enhances all of the flavors and balances the sweetness beautifully.

Whole Milk

Whole milk adds moisture and richness. Let it come to room temperature before using it so it blends smoothly into the batter.

Fresh Lemon Zest and Juice

The zest contains the lemon's fragrant oils and provides the brightest, freshest lemon flavours. I rub it into the sugar to really bring out the oils. Freshly squeezed juice gives the cake a lovely tangy note that complements the sweet crumb and enhances the lemon flavour.

Lemon Curd

This is the finishing touch. Brushing lemon curd over the baked cake while it is still warm adds extra moisture, sweetness, and an intense burst of lemon flavours. Homemade or a good quality store-bought lemon curd both work well. I have a great homemade recipe here. 

 

HOW TO MAKE LEMON CURD

🍋GLAZED POUND CAKE🍋

This is a very easy make and goes together very quickly, especially if you have all of your ingredients ready to go before you start.

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and line it with baking paper, leaving an overhang so you can lift the finished cake out. (I use baking parchment that I get from Costco. Kirkland brand. I only leave an overhand on the long sides of the loaf tin)
2. Sift the flour, baking powder and salt together in a bowl. Set aside. (This ensures that the the baking powder gets evenly distributed.)
3. Rub the lemon zest into the sugar until it gets really fresh and fragrant. (This is a tip to really enhance the lemon flavors.)
4. Using an electric hand whisk beat the butter and sugar together until the mixture is light and fluffy. (about 3 to 4 minutes) (This also helps to break down the sugar.)
5. Beat in the eggs, one at a time, making sure each one is thoroughly incorporated. (Make sure one is incorporated before adding the second one.)
6. Add the dry ingredients to the creamed mixture, alternating with the milk, making three dry and two wet additions. (Do not over beat.)
7. Fold in the lemon juice until combined.
8. Spread the batter in the prepared pan, smoothing over the top.
9. Bake in the preheated oven for about 55 minutes until risen, golden brown and a toothpick inserted in the center comes out clean. (Start checking about five to ten minutes before the end of the cook time. Mine took 55 minutes.)
10. Leave in the tin to cool for 10 minutes, then lift out onto a wire rack to finish cooling.
11. While the cake is still quite warm spoon the lemon curd on top and spread it out with the back of a metal spoon to cover the cake. Leave to cool completely before serving. (This makes a lovely sticky, tart/sweet glaze.)

 

 

🍋HINTS & TIPS FOR CAKE BAKING SUCCESS🍋 

• Try to have all of your ingredients at the same temperature, which usually means room temperature.
• Measure accurately. Baking is an exact science and guess work doesn't work here.
• When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
• Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
• Preheat the oven.
• Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
• Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
• If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients. 

 

🍋WHY YOU WILL LOVE THIS CAKE🍋

Perfect Lemon Flavours

Lemon and butter come together perfectly in this deliciously moist cake.

Ease of Preparation

This cake goes together very quickly and easily. Especially if you have everything assembled prior to beginning.

Classic

Pound cake is a classic cake with a beautiful texture that everyone loves. This is an especially lovely moist and delicious version. Try serving it with some fresh berries for a special dessert.

🍋HOW TO STORE THIS CAKE🍋

 

This cake will keep for at least three days at room temperature. Refrigerate for longer storage. You can also freeze this cake for up to three months. For freezing don't glaze. Simply wrap tightly in cling film and then foil.  Label and date.

  

🍋A FEW MORE LEMON CAKE RECIPES TO ENJOY🍋 

Here are a few more lemon lemon cakes that I bake that you might also enjoy!

SQUIDGY LEMON CAKE - A simple, old-fashioned cake with a soft, buttery crumb and bright fresh lemon flavour. Nice dollops of lemon curd are dropped on top and swirled into the cake prior to baking. All of that lovely lemon curd sinks down into the cake, creating moist pockets of deeply flavoured lemon crumb that positively make your cheeks ache with lemon joy!  A simple lemon glace icing finishes off the baked cake to perfection.

LEMON BUTTERMILK CAKE - A delicious loaf cake with a beautiful dense moist texture and full on lemon flavours. Buttermilk keeps it especially moist and adds a bit of a tang. This one is also glazed and goes beautifully with fresh blackberries. Lemon. Buttermilk. A beautiful combination.

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Yield: one 9 by 5 inch loaf

Author: Marie Rayner

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Lemon Curd Glazed Pound Cake

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M

A moist, delicious pound cake with a tender crumb, mild lemon flavour and sticky lemon curd glaze.

Ingredients

• 1/2 cup (115g) butter, at room temperature
• 1 cup (190g) granulated sugar
• 2 large eggs, room temperature
• 1 1/2 cups (180g) all purpose, plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (120ml) whole milk, room temperature
• 1/2 TBS freshly grated lemon zest
• 1 TBS lemon juice
• lemon curd to glaze (3 to 4 TBS)

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and line it with baking paper, leaving an overhang so you can lift the finished cake out.
2. Sift the flour, baking powder and salt together in a bowl. Set aside.
3. Rub the lemon zest into the sugar until it gets really fresh and fragrant.
4. Using an electric hand whisk beat the butter and sugar together until the mixture is light and fluffy. (about 3 to 4 minutes)
5. Beat in the eggs, one at a time, making sure each one is thoroughly incorporated.
6. Add the dry ingredients to the creamed mixture, alternating with the milk, making three dry and two wet additions. Do not over beat.
7. Fold in the lemon juice until combined.
8. Spread the batter in the prepared pan, smoothing over the top.
9. Bake in the preheated oven for about 55 minutes until risen, golden brown and a toothpick inserted in the center comes out clean.
10. Leave in the tin to cool for 10 minutes, then lift out onto a wire rack to finish cooling.
11. While the cake is still quite warm spoon the lemon curd on top and spread it out with the back of a metal spoon to cover the cake. Leave to cool completely before serving.

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Tag @marierayner5530 on instagram and hashtag it #marierayner5530

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