Meatloaf has always been a family favorite and in my search for a new recipe, I came across a recipe from the 1950’s era. The best way I can describe this dish, would be in two words; Meatloaf Meringue; however, the meringue being mustard based. Though odd at first glance, everything about this recipe is complementary. From the variety of flavor, down to the texture, this is a recipe you should try at least once in your lifetime. You will not be disappointed!
Crown O’ Gold Meatloaf
1–1/2 cups fine soft bread crumbs
1-1/2 lbs. ground lean chuck beef
4 egg yolks
1-1/2 tsps. salt
2 tbsps. French’s Mustard
1-1/2 tbsps. prepared horseradish
3 tbsps. finely diced green pepper
2 tbsps. French’s Minced Onion
1/3 cup ketchup
Crown O’ Gold Topping
4 egg whites
1/4 tsp. French’s Cream Tartar
4 tbsps. French’s Mustard
Directions: Mix bread crumbs with meat. Combine remaining ingredients. Blend into meat-bread mixture.
Pack lightly into a 9-inch casserole and bake in a moderate oven (325 degrees F) 30 minutes.
To make topping: beat egg whites until foamy; add cream tartar; beat until very stiff. Fold in mustard gently.
Swirl on hot meat; return to oven; bake 20 to 25 minutes longer or until tipped with brown.
Makes 6 to 8 servings