Any way this little offing I call meat loaf En croute. Simple but offers a different taste and texture to just plain oh meat loaf.
I unfroze a meat loaf cooked last week, sliced a section of the loaf, layered paté on sides and top of the loaf then wrapped the whole thing in pastry.
Chilled the pasty down in fridge then put it in a 450F oven for 25 minutes then 350F for another 20 minutes.
Not arf bad with the different taste sensations and the light flaky pastry and served with simple vegetables and gravy.