2 c. sifted flour
1 tsp. salt
1 stick butter
3 oz. cream cheese
1 egg, beaten

Sift together flour and salt. Cut butter and cream cheese into flour with a pastry blender until mixture resembles coarse cornmeal. Add egg and mix until moistened. Form into a ball, wrap, and refrigerate.

FILLING:

2 c. chopped onion
4 tbsp. butter, divided
1 beef bouillon cube, crumbled
1 1/2 lbs. ground round steak
1 egg, beaten
1 tbsp. chopped parsley
1 tsp. salt
1 tsp. pepper
1 tbsp. fine corn flake crumbs

Saute onion until tender in 3 tablespoons butter, stir in bouillon, and cool. Combine onion mixture, ground beef, egg, parsley, salt, and pepper. Shape into an 8 x 4 inch oval loaf. Roll dough on lightly floured surface into a 12 x 6 inch oval. Center meat loaf on dough.

Cut dough around loaf into 1 1/2 inch strips starting 1 inch from meat and cutting to outside edge of dough. Fold strips up over loaf, joining them at center top, and pressing dough firmly again meat. Seal ends together at top of loaf. Melt remaining 1 tablespoon butter and brush over crust. Sprinkle with crumbs. Bake on a baking sheet at 375 degrees for 1 hour. Cool 10 minutes and serve with dill sauce.

DILL SAUCE:

1 c. sour cream
1/3 c. finely chopped dill pickle, or more to taste
1/2 c. mayonnaise
2 tbsp. dill pickle liquid

Combine ingredients and heat slowly, stirring constantly. Serves 8.