Baked meatloaf dumplings recipe (1950)

Baked meat loaf dumpling recipe (1950)

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Prize-winning surprise for supper: Baked meatloaf dumplings recipe

Eyes sparkle, mouths water — it’s love at first bite for these dumplings! Each savory, spicy meatloaf dumpling has ground beef nestled in pastry that’s flaky and tender and light as a cloud.

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Baked meat loaf dumpling recipe (1950)

Pastry

2 1/4 cups sifted flour
1 tsp salt
3/4 cup Crisco shortening
1/4 cup water

All measurements level: Sift flour with salt into bowl. Remove 1/3 cup of this flour. Cut Crisco into remaining flour with 2 knives or a blender until pieces are the size of small peas. Mix the 1/3 cup of flour with 1/4 cup of water to make a paste and add to the shortening-flour mixture. Mix and shape into a ball. Divide. Lightly roll half of dough 1/8″ thick. Cut into 3 squares 6″x6″. Repeat with remaining dough.

Meatloaf filling

1 lb raw ground beef
1/3 cup fine crumbs
2 tbsps chopped onion
1 tsp salt
1/4 tsp pepper
1/3 cup ketchup
1 egg

Combine all ingredients. Place about 1/2 cup of filling in center of each square. Moisten edges with milk and bring together. Place in shallow pan. Bake in hot oven (400 F) about one hour or until pastry is well baked. Serve with a flavorful tomato or Creole sauce.

Makes 6 servings

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