A cake-y chocolate brownie baked in a flaky pie crust and topped with an ample layer of light and fluffy strawberry mousse. How does that sound… for dinner? APRIL FOOLS! What looks like desert is actually a Meatloaf Pie topped with beet-infused mashed potatoes. The perfect dinner prank!
Place this pie on the dinner table and everyone will think you’ve forgotten the main course and skipped straight for dessert, until they take a bite!
It’s Actually Meatloaf Pie!
What looks like a chocolate brownie layer is actually meatloaf baked in a pie crust. The strawberry topping? It’s fluffy mashed potatoes whipped with pureed beets.
But, with a surprise this tasty, it’s hard to be disappointed for too long. (At least you didn’t fill their donuts with mayo or sub out the cream in their Oreos for toothpaste. Seriously, that’s just gross.)
The History of April Fool’s Day
April Fools’ Day as it is now known in Canada, Europe, Australia, Brazil, and the US has only been around since the 19th century, but you can find evidence of setting aside a day in early spring for foolishness throughout history and in many cultures. The Romans had a festival called Hilaria. In Medieval times they celebrated the Feast of Fools. And in India, you find the Holi festival of colors.
So, shake off the last of those winter blues and get a little foolish this week!
What looks like desert is actually a Meatloaf Pie topped with beet-infused mashed potatoes. The perfect dinner prank!
Yield: 1 (9 inch) pie
- 1 tsp salted butter
- 1 onion, minced
- 1 garlic clove, crushed
- 1 lb ground beef (90% lean)
- ½ c bread crumbs
- 1 Tbsp cocoa powder
- 1 tsp parsley, dry
- 1 tsp chili powder
- ¾ tsp salt
- ½ tsp paprika
- ¼ c milk
- 1 egg, beaten slightly
- 2 lbs Russet potatoes, peeled and cubed
- 1 small beet, peeled and sliced
- 1 garlic clove
- 1 Tbsp milk
- ½ tsp salt
- 1/8 tsp ground white pepper
Preheat your oven to 450F.
In the bowl of your food processor combine flours, salt, and butter. Pulse to combine until the mixture resembles coarse sand and the butter is evenly distributed. Add the water 1 Tbsp at a time, pulsing after each addition, until the dough comes together.
- Remove the dough from the food processor and knead it a couple of times to shape it into a ball. Roll the dough out into a 12” circle and place it into a greased, 9” pie pan.
Prick the crust a few times with a fork to keep it from bubbling, and place it in the oven for 10-12 minutes, until lightly golden.
Remove the crust from the oven and reduce the oven heat to 350F.
- In a small sauté pan, heat the butter. Add the minced onions and garlic, and sauté over medium heat until the onions are golden, 7-10 min. Remove from the heat and let cool slightly.
- In a large bowl, combine meat, bread crumbs, cocoa powered, seasonings, milk, egg, and cooled onions. Mix until well combined.
- Spread the mixture into the par-baked pie crust. Wrap the outer edge of the pie pan with aluminum foil to cover the exposed crust, so that it doesn’t brown too quickly while the meat is cooking.
Bake at 350F for 1 hour. (Your meat is done when a thermometer inserted into the center of the meat reads at least 180?F.)
- Place the chopped potatoes in a large saucepan and cover with water. Bring the potatoes to a boil and simmer over medium heat until tender, 20 min.
- While the potatoes are simmering, place your beet and garlic clove in the bowl of your food processor. Pulse until everything is finely chopped. Set aside.
- Once the potatoes are tender, drain them. Add about ¼ c of your beet mixture to the drained potatoes along with the milk, salt, and pepper. Using a hand mixer, blend the potatoes until smooth.
- Spread the hot potatoes over the cooked meat, mounding them like you would whipped cream.
- Serve warm.
Do you play pranks on your friends or family for April Fools’ Day? Take a look at these great recipes from the Sunday Supper crew for unique ideas for this year’s tricks! Thanks to T.R. of Gluten Free Crumbley for hosting this week’s event!
- Pina Colada Smoothie by Cosmopolitan Cornbread
- Beer Jelly by Brunch with Joy
- Berry Smoothie Incognito by Lifestyle Food Aristry
- Mashed Potato Sundaes by Jane’s Adventures in Dinner
- Roasted Broccoli Dip by Cooking Chat
- Honey Nut Baked Brie Bloomin’ Apple by Cupcakes & Kale Chips
Sides & Snacks
- Shepherd’s Trifle by The Joyful Foodie
- Meatloaf “Cupcakes” with Mashed Potato “Frosting” by Sew You Think You Can Cook
- April Fools’ Strawberry Pie by Curious Cuisiniere
- Skinny Fettuccine Alfredo & Peas by Momma’s Meals
- Chicken Pad Thai with Zoodles by Nosh My Way
- Middle Eastern Roast Chicken with Green Harissa by The Texan New Yorker
- Beef Avocado and Tomato Flatbread by Family Foodie
- Fake-out Sliders and Fries by The Redhead Baker
- Pot Luck Chili Cupcakes by Palatable Pastime
- Strawberry Fool by That Skinny Chick Can Bake
- Bacon and “Egg” Cupcakes by Hezzi-D’s Books and Cooks
- Spaghetti and Meatballs Cupcakes by Recipes Food and Cooking
- Poutine by A Kitchen Hoor’s Adventures
- Chocolate Cauliflower Cake by What Smells So Good?
- Fudgy Granola Bars by Pies and Plots
- Fruit Pizza by Whole Food | Real Families
- Mud Pies by Cindy’s Recipes and Writings
- Gluten Free Joker Cakes by Gluten Free Crumbley
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