Meat Roma Pie! (S)

This is an old family recipe on my husband's side of the family!  We have made it often in our almost 15 years of marriage, until I started THM. I'd avoided it this past year thinking I couldn't eat it anymore.  WRONG!  One of the beautiful things about Trim Healthy Mama is that you can often take recipes you have used and re-vamp them to fit the plan!  With the help of two lovely Admins who were brainstorming with me, the re-working of the recipe started to form in my mind and then in my casserole dish! meatromapie Here's the original recipe that I have just in-case anyone wants to see how it was done. DSC_0675 My friend, Jessica Myers suggested flipped it upside down and putting the breading on top!  It was wonderful and my husband who is used to the original recipe LOVED it even more!  Score!!  Thanks, Jess! Let's get down to business! Meat Roma Pie- (S) Meat filling:
  • 1 pound of hamburger or you could use ground turkey
  • 1/2 cup of bell peppers
  • 1 cup of sugar free tomato sauce
  • 1/2 tsp. of garlic powder
  • 1/2 tsp. of Italian seasonings
  • 1 cup of mozzarella or provolone cheese
Brown 1 pound of hamburger in a skillet.  Add in the bell peppers, seasonings and sauce when the meat if fully cooked and drained.  I sprayed my glass 9 by 9 baking dish with cooking spray.  Pour in the meat mixture and top with the cheese. Italian Biscuit Topping:
  • 1/3 cup coconut flour
  • 2 Tbs. of flax meal
  • 4 eggs
  • 4 Tbs. of butter (softened)
  • 1 tsp. of baking powder
  • 1 tsp. apple cider vinager
  • 1/3 cup of cheddar cheese
  • 2 tsp. of Italian seasonings
  • salt
I mixed all the biscuit ingredients together in a mixing bowl.  It may be slightly lumpy in texture kind of like a  cornbread.   Pour this mixture on top of the meat/cheese and spread it out evenly. Bake this for 15-20 minutes at 400 degrees!  I keep an eye on it until I can see the bread is slightly browning and baked!  My hubby tops his with Parmesan cheese.  This recipe serves 4 nice large pieces. You may be able to get 6 servings if you have side dishes or little kiddos.  I'd serve it with a side salad or green beans!  Here it is right out of the oven....can you smell it!?  So good! DSC_0683 Pin:  Meat Roma Pie!  (S) Join me on Facebook!  When my page hits 500 I am going to have a special give-away!  Gifts include a "Tea With Michelle Duggar"(DVD) and some THM ingredients/foods!  Join me! Facebook:  Home With a Purpose- Jennifer Griffin Pinterest:  Jen Griffin

About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

44 Responses to “Meat Roma Pie! (S)”

    • Trish D

      This has become one of our family’s favorites – I use onion rather than peppers with the meat, and add a bit of anchovy paste (one of those weird hints I picked up when I married into an Italian family), and sometimes even add greens. I usually double it and then bake it right in my large oven safe skillet (where I brown the meat)

  2. Sonia

    Looks delicious! I will definitely be trying this recipe. Thanks Jennifer! 🙂

  3. Kristy H.

    Yum!!! I will be making this soon!! (I need to get some coconut flour!) It looks GREAT!

    • Jennifer Griffin

      Yes! You may want to try to just do more meat and then thin out the batter a bit..I think it would stretch to fit the whole thing…

  5. rkimmel

    This recipe looks great! I live overseas and can’t get coconut flour or flax meal. What can I substitute for them, and in what quantities?

    • Jennifer Griffin

      Can you buy or make almond flour? I would try that. About the same amount…

      • rkimmel

        No, I can’t get that either. Pretty much only white flour, cornmeal, and something like dry cream of wheat. If I use flour, what quantity should I use?

        • Jennifer Griffin

          If you aren’t on THM you could follow the original recipe. 🙂 It used biscuits. If you want to try the biscuit type topping I made you could possibly just do even parts of the flour you use at home. I haven’t used regular flour in quite a while to know..

  6. rkimmel

    Guess what? I can’t get biscuits either! 🙂 I live in Eastern Europe now and pretty much have to cook from scratch. I don’t mind that, but it’s harder to find from-scratch recipes. That’s why I was excited about yours. I think I’ll just experiment with the flour. I’m sure I can get it to work out. Thanks!

    • Jennifer Griffin

      Very interesting!! I hope you can make it work! 😉

  7. Amy

    We had this tonight, delicious! Next time I think I’ll try it with a mix of hamburger and italian ground sausage. I also want to try this topping for chicken pot pie. Also, I tried the suggestion to double the meat and put it in a 9X13. The topping was a little hard to spread over the whole thing (just did it once, as suggested, I didn’t double the topping) but it worked just fine! Thank you Jennifer!

  8. Yvonne

    Jen, This looks great!! ps, my hubby’s family is from Hot Springs, AR. I had to share when I saw your original recipe. 😉 We’ll be trying this soon! Thanks for the idea!

    • Jennifer Griffin

      I’ve been there! 🙂 Thanks for stopping in! Hope you enjoy it!

  9. Raia Torn

    That sounds really good right now. I need to go to bed so I don’t have to make myself a second dinner! :p Thanks for sharing this at Savoring Saturdays!

  10. Tia Stevens

    I”m trying to import your recipe into “plan to eat” I don’t know about blogging, or how easy or hard it may be, but is it possible to put your recipes in a square like Gwen does so that it will go straight into plan to eat. Thanks for this recipe. Looking forward to using it.

  11. Bj

    We had this last night. It was very good and nice and easy to make. Yeah for a new recipe going into our rotation! Any idea if you could double it and freeze one?

    • Jennifer Griffin

      I haven’t tried to freeze OE so I am not sure. Glad you all liked it!

  12. Misti

    I made this for dinner last night. It was the best tasting meal I have put in my mouth for a while!! So good!! thanks for sharing it. I doubled it for the 9×13 as we have 5 kids and 2 adults to feed. Worked out great! Love your blog!

  13. Carmen

    The biscuit topping is dry and lumpy. Can’t “pour” on top. Is there some other liquid besides eggs?

    • Jennifer Griffin

      I mention that it’s lumpy like corn bread. I just spread it over the top. There is 4 tbs of butter involved as well that you can melt into the batter.

  14. Olivia

    Made this last night, it was so so SO GOOD! My husband even had 2nds and 3rds. I used almond flour and a little sausage meat, and baked in a 9×13. Will definitely be on THM rotation!

  15. shannon

    Thanks for sharing this recipe. It was yummy and a good use of coconut flour. Most of the things I’ve tried with coconut flour have such a weird texture and fall apart. That didn’t matter in this recipe and it tasted good. Two thumbs up!

  16. Steph

    My family really enjoyed this dinner! I used ground beef and mixed it with Italian sausage in a 13 x 9 (feeding 6). I used the same amount you posted for the topping, it was just thin. Very good!! My 12 year old says it tastes like supreme pizza =) I am going to add more vegetables next time. Thank you!!

  17. Fawn

    Thank you, thank you for this recipe (and your Top 10 Posts from 2014 ;). I made it the other night and my non-THM husband declared it “wonderful” which was my reaction too! I doubled the whole recipe with no problem cuz we, er I mean I, love the convenience of leftovers. This will definitely go into the rotation of our favorites. I’m thinking that biscuit topping would be excellent with a little change up on the seasonings on one of the S chili recipes from the book too. Can’t wait to try it that way. Numbers 6:24-26

  19. Emmy

    I just wanted to say that I never leave comments on blogs, but this recipe was absolutely amazing. Easy and the whole family loved it! Thanks so much 🙂

  20. Michelle

    Everyone here loves it. I doubled the recipe tonight and I had to bake it for close to an hour. I did bake it at 350, because I was making cupcakes for dessert at the same time.

  21. Kelly

    This was delicious! I added a handful of spinach to the meat mixture and my whole family loved it. Thanks for sharing this tasty recipe.

  22. Dawn @Oh Sweet Mercy

    Oh sweet mercy this was delish! I had to improvise on the filling (no tomato sauce but I had a jelly mason jar of diced tomatoes and juice plus tomato paste and lots of spices) and the crust (no coconut flour but I had golden flax, a tiny bit of almond flour and a tiny bit of oat flour). So rich and filling but I ate 2 (of 9) pieces along with green beans. I’m a happy THM and my family liked it too! Thanks for sharing your THMd family recipe!

  23. Katie Smith

    I just made this for supper. It was delish! I was wondering about the serving size. I know this is eaten in an S setting but its so good I didn’t want to overdue it. Thanks so much
    Katie

  24. Darlene

    Can I sub almond flour for coconut flour? I know coconut flour “swells” & almond flour doesn’t.

    • godzgaljen@gmail.com

      I’ve not tried it! I have a buddy who did use THM Baking Blend just fine, but I’m not sure on amounts. You may need a bit more almond flour since the coconut soaks in a lot more liquids.

  25. Rachel

    I loved this!!! I want to try it with taco meat diced tomatoes onions and olives next time. I also make the topping by itself and just add chopped jalepenos for jalepenos cornbread and it is so amazing! It tastes just like cornbread to me!!!

  26. Karen Mertes

    Do you have this as a printable recipe? Please!

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