Gold Nugget Meat Pie Recipe
Ingredients
| Tomatoes | 1 Ounce, can | |
| Egg | 1 , beaten | |
| Soft bread crumbs | 2 Cup (32 tbs) | |
| Catsup | 3 Tablespoon | |
| Onion | 2 Tablespoon, finley chopped | |
| Worcestershire sauce | 1⁄2 Teaspoon | |
| Ground beef | 1 Pound | |
| Onion | 1⁄4 Cup (4 tbs), chopped | |
| Butter | 2 Tablespoon | |
| Whole kernel corn | 12 Ounce, drained | |
| Dried basil leaves | 1⁄2 Teaspoon, crushed |
Nutrition Facts
Serving size: Complete recipe
Calories 2058 Calories from Fat 1367
% Daily Value*
Total Fat 153 g234.8%
Saturated Fat 61.7 g308.3%
Trans Fat 0 g
Cholesterol 596 mg198.7%
Sodium 1722.6 mg71.8%
Total Carbohydrates 85 g28.5%
Dietary Fiber 7 g28.1%
Sugars 22.9 g
Protein 94 g187.5%
Vitamin A 37.7% Vitamin C 36.3%
Calcium 25.2% Iron 55.1%
*Based on a 2000 Calorie diet
Directions
Cut up tomatoes; set aside.
Combine reserved tomato juice, next 5 ingredients, and 1/2 teaspoon salt.
Add meat; mix well.
Line bottom and sides of 9-inch pie plate with meat mixture, pressing lightly.
Bake at 350° for 20 minutes.
Cook 1/4 cup onion in margarine till tender.
Add tomatoes, corn, and basil; mix.
Remove meat from oven; drain off excess fat.
Fill pie with corn mixture.
Bake 15 to 20 minutes more.
Chef
