2 1/2 pounds lean ground beef
2 3/4 cups water
2 pounds lean pork roast
2 apples, thinly sliced
2 onions, thinly sliced
1 (16 ounce) can tomato soup
1 (6 ounce) can tomato paste
1 teaspoon salt
1 cup margarine, melted
1 (8 ounce) container sour cream
2 teaspoons mixed dried parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large saucepan, mix all ingredients in the order given. Let cool slightly. Dip the meatloaf into the tomato soup, tomato paste, salt and margarine mixture. Place into greased baking dish.
Bake uncovered for 45 minutes.
Remove meatloaf from oven and let stand overnight.
While the meatloaf is baking, make the stuffing: In a large bowl, mix together sour cream, tomato sauce and tomato paste. Beat in the margarine, then arrange the meatloaf another 10 minutes.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
To make the filling: Spread the tomato soup mixture over the meatloaf. Place meatloaf with toothpicks in the center of the pie, and seal edges with toothpicks. Brush with the melted margarine.
Bake uncovered for 45 minutes or until bubbly and brown. Cool slightly, and cut into 1 inch cubes.