Meatloaf in a Flaky Cheddar Crust

[Kitchen Witch]

Meatloaf in a Flaky Cheddar Crust

This recipe takes WORK! But the results are worth it and it can be made ahead.


Flaky Cheddar Cheese:
(for a 9 1/2 X 1-inch tart of a 9-inch pie)
You will find that this crust is so good that you will enjoy baking the scraps to eat as snacks! This is crisper than a cream cheese crust but just as flaky and tender. The flavor of the Cheddar cheese is further enhanced by the cayenne pepper, which stays in the background as a nice bite. A great recipe for crusting a meatloaf or used as a quiche crust.

8 T. unsalted butter, cold
1 1/3 c. flour (dip and sweep method - do not pack)
1/4 plus 1/8 t. salt
OPTIONAL - IF NOT USING DOUBLE THE SALT - 1/8 t. baking powder
1/4 t. cayenne pepper
34 c. sharp Cheddar cheese, medium packed (3 oz.)
2 1/2 T. ice water
1 1/2 t. cider vinegar

NOTES: Pastry flour makes this a weak dough for wrapping around a meatloaf but would add desirable tenderness if using for a tart; for a tart shell, use only 2 T. water so it will be more tender. THIS PASTRY NEEDS TO BE SLIGHTLY STRONGER TO HOLD TOGETHER WHEN WRAPPING AROUND A MEATLOAF.



IF USING A FOOD PROCESSOR: Cut the butter into 3/4-inch cubes; wrap in plastic wrap and freeze until frozen solid - at least 30 minutes. Place the flour, salt, optional baking powder and cayenne into a plastic bag and freeze for 30 minutes.

Transfer flour mixture to processor and pulse a few seconds to combine; add cheese and process 20 seconds - until the mixture resembles coarse meal. Add frozen butter cubes and pulse until none of the butter is larger than the size of a pea (toss with a fork to check). Remove cover and add water and vinegar; pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon into the plastic bag.

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly strechy when pulled.

Wrap in plastic wrap, flatten into a disc, and refrigerate for at least 45 minutes, preferably overnight.


IF MAKING BY HAND: Place a medium bowl in freezer to chill. Cut the butter into small (3/4-inch) cubes. Wrap in plastic wrap and refrigerate for at least 30 minutes. Place the flour, salt, optional baking powder and cayenne into a medium bowl and whisk to combine. Add cheese and rub the mixture between your fingers to blend it into the flour until it resembles coarse meal. Spoon the mixture and the butter into a gallon size plastic bag; expel any air from the bag and seal (close) it. Use a rolling pin to flatten the butte into thin flakes. Place the bag in freezer for at least 10 minutes or until butter is very firm.

Transfer mixture to chilled bowl; sprinkle with ice water and vinegar, tossing lightly with rubber spatula. Spoon loose mixture back into plastic bag. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly strechy when pulled.

Wrap in plastic wrap, flatten into a disc, and refrigerate for at least 45 minutes, preferably overnight.


STORE: This will store well in the refrigerator up to 2 days; frozen up to 3 months.

NOTE: This dough needs to be kneaded until stretchy so that it is strong enough to use for wrapping around a free-standing meatloaf and not tear during baking.



TO MAKE MEATLOAF IN A FLAKY CHEDDAR CRUST:

Prepare dough.

Preheat oven to 400* F. at least 20 minutes before baking. Set oven rack a little below the center of the oven BEFORE preheating.

Prepare meatloaf using a large bowl:
1/4 c. fresh bread crumbs** (for more even processing, allow the bread to sit uncovered to dry for about 3 hours before processing into crumbs)
1 large egg
1/4 c. ketchup
1 1/2 t. Worcestershire sauce
2 T. minced fresh parsley
1 1/2 t. dry mustard
1 1/2 t. salt
1/2 t. fresh ground black pepper
1 small onion, finely chopped (1/4 c.)

Combine all above ingredients and add:
2 lbs. ground round

Mix until evenly combined.

Pack mixture gently into 8 1/2 X 4 1/2-inch (6 cup) loaf pan and bake for 25 to 30 minutes or until a thermometer inserted in the center registers 115* F. Allow the meatloaf to cool completely on wire rack for 50 minutes to 1 hour. Unmold onto paper towels and the invert so that it is right-side up.

WRAP THE MEATLOAF:
Roll the pastry between 2 sheets of lightly floured plastic wrap into 13 X 14-inch rectangle, 1/8-inch thick. Remove the top sheet of plastic and place the meatloaf lengthwise on one 13-inch long side of pastry. Use the plastic wrap to lift the dough up and over the meatloaf. Do not stretch the pastry, as it will shrink slightly on baking and would tear. Remove the plastic wrap and pinch seams to seal them. Trim, if necessary, leaving enough to tuck about 1-inch at the bottom and a little more at the ends. Moisten the bottom side of this border with a little water. Fold the long side underneath and then fold under the ends as if you were wrapping a present.

Use a small scalloped cutter or pastry tube to cut 2 vents in the top of the pastry. If desired, cut scraps into decorative shapes and attach them to the top of the pastry with a little water.

Place the meatloaf on a baking sheet, cover it lightly with foil, and refrigerate for atleast 30 minutes or up to 6 hours.

Preheat oven to 375*F. for at least 20 minutes before baking. Set the oven rack at the lowest level and place a baking stone or baking sheet on it before preheating.

Place meatloaf in preheated oven and bake for 35 to 45 minutes or until pastry is golden brown and the meat juices start to bubble through the vents. A thermometer should read 160* F. Place the meatloaf, still on the baking sheet, on a rack to cool for 10 to 15 minutes before serving it.

Using a serrated knife and a large pancake turner held against the cut end of the meatloaf for support, cut into 1-inch-thick slices.


Store refrigerated up to 3 days.

NOTES: The meat shoud not be warm when you wrap the dough. The meatloaf is not adequately cooked until the juices start bubbling through the vent.

*****The dough-wrapped meat loaf is baked on the bottom oven rack on a stone or baking sheet so that the bottom gets crisp despite the juicy meat.


ENJOY!!!