2 c. sifted flour
1 tsp. salt
1/2 c. butter
1 pkg. (3 oz.) cream cheese
1 egg beaten

FILLING:

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

Prepare dough for cheese crust. Combine and sift flour and salt into bowl. Cut butter and cream cheese into flour with pastry blender until mixture resembles coarse meal. Add egg; mix until all particles are moistened. Shape into patty; wrap in foil; refrigerate.

Prepare filling. Saute onion until tender in 3 tbsp. butter; stir in bouillon cube. Cool; combine with next five ingredients and mix. Shape into an 8x4 inch oval loaf.

Roll dough on lightly floured board into a 12x16 inch oval. Center meat loaf on dough. Cut dough around loaf into 1 1/2 inch strips starting one inch from meat and cutting to outside edge of dough. Fold strips up over loaf joining them at center top and pressing dough firmly against meat. Seal ends together at top of loaf. Melt remaining 1 tbsp. butter and brush over crust; sprinkle with crumbs. Center on ungreased baking sheet. Bake in moderate oven (375 degrees) until meat is done, about 60 minutes. Cool 10 minutes; slice and serve with dill sauce. Makes 8 servings.

DILL SAUCE:

1 c. (1/2 pt.) dairy sour cream
1/2 c. salad dressing
1/3 c. chopped dill pickle
2 tbsp. dill pickle liquid

Combine ingredients; slowly heat to serving temperature, stirring constantly. Makes about 1 3/4 cups sauce.