Cheesy Meatloaf Pie

We’ve had a crazy couple weeks. Jay and the bambino have been sick (I suspect both had different versions of The Plague), we’ve got those car repairs coming up that are going to drain us dry, and winter came back. A few weeks back, my mom sent me a new DASH diet cookbook, as I am still bound and determined to get my health issues under control. As part of Jay’s sickness, he had a pretty bad TMJ flare-up, and was told to eat soft foods until the swelling in his jaw went down. I made a DASH diet meatloaf that had some bulgur and red peppers in it. Having lived off soup for a couple days prior, he proclaimed it one of the best meatloaves he’d ever had. The bulgur and peppers bulked it up enough that we didn’t finish it–Which is rather unusual for us. I normally have to set aside anything if I want it for lunch the next day. I’m still working on being creative with leftovers, so we don’t waste anything, and a couple days later, I made us each a Cheesy Meatloaf Pie.

Cheesy Meatloaf Pie

My mom got me those cute individual pie plates for Christmas, and I thought they’d be perfect for this dish. We had enough meatloaf left for two, and I figured that the bambino could either share mine, or I’d make him something else, as the peppers put him off.

Cheesy Meatloaf Pies

They’re filling enough that while Jay finished his filling he left some crust (which is the best part!), and I left about a quarter of mine. They’re also pretty easy to make. If you don’t want to make a pie crust, feel free to use a store-bought one (I have bad luck with store-bought ones tearing, so I make my own).

Yield: 2

Cheesy Meatloaf Pie

Cheesy Meatloaf Pie
Cook Time 25 minutes
Total Time 25 minutes


For the Pie Crusts:

  • 1 1/4 C flour
  • 1/3 C unsalted butter, chilled and cut into chunks
  • 1/4 tsp. salt
  • 4-6 Tbsp. cold water

For the Pie Filling:

  • 1 C leftover meatloaf (2-3 medium-sized slices), crumbled into pieces
  • 2 large eggs
  • 2 egg whites
  • salt & pepper to taste
  • 1 C shredded cheddar-jack cheese


Preheat the oven to 375 degrees F. In a medium mixing bowl, whisk together the flour and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Begin adding the water a Tbsp. at a time, and moisten the dough. Continue adding just until the dough comes together in a ball (you might not need all 6 Tbsp.).

Place the dough on a lightly floured surface and divide in half. Roll each half out to fit a 6-inch pie plate. Trim and crimp the edges as desired. Refrigerate the crusts as you prepare the filling.

In a medium mixing bowl, whisk together the eggs and egg whites. Stir in the meatloaf pieces, 1/2 C of cheese and season with salt and pepper.

Pour half the mixture into each pie shell, and top each with 1/4 C of cheese. Bake for 20-25 minutes or until the crust is nicely browned, and the egg mixture is set. Allow to stand for 10 minutes before serving.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

As this is just a very basic cheeseburger pie recipe, you could brown half a pound of ground beef, rather than using meatloaf leftovers.