Friday, March 7, 2014

Frosted Meatloaf


I was leafing through the pages of my Cook's Country magazine last month when the word "frosted" popped off the page.  (It really doesn't matter what word follows the word frosted - I'm hooked.)  I read the background on frosted meatloaf and apparently it was quite a popular dish in the 40s.  I'm not sure why the concept of a mashed potato covered meatloaf didn't survive the test of time but I've decided to start a one woman campaign to revive it. (Don't laugh.  I'm sure there are been less worthy causes campaigned for.) 

Frosted Meatloaf
1/4 cup ketchup
1 Tablespoon brown sugar
1 Tablespoon cider vinegar
1/2 teaspoon hot sauce
2 Tablespoons butter
1 onion, chopped fine
2/3 cup saltine crackers, crushed
1/3 cup whole milk
1 pound ground pork
2 eggs + 2 egg yolks
1/3 cup fresh minced parsley
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1 pound 90% lean ground beef
prepared mashed potatoes

Line a baking sheet with foil.  Place a rack on top of foil and line rack with foil.








Whisk together ketchup, brown sugar, vinegar and hot sauce. 












Melt 2 Tablespoons butter in skillet.  Add onion and cook 3-5 minutes until softened.













Add garlic and cook another 30 seconds.  Remove from heat.















Combine saltines and milk with fork.  Mash until chunky paste forms.






Add pork, eggs, yolks, parsley, mustard, Worcestershire, 1 teaspoon salt, 3/4 teaspoon pepper, thyme and onion mixture.








Add beef and knead until just combined.







Transfer meat to foil on wire rack and form into a 9x6 inch rectangle.









Broil 5-7 minutes until lightly browned. 







Brush with glaze and broil again until browned.


 Move meatloaf to a middle of the oven and bake at 350 until internal temperature reaches 160.







Remove from oven and use an offset spatula to spread potatoes evenly over top and sides of meatloaf.












Broil meatloaf until potatoes are evenly browned.




Place on platter.


 Slice.




So there you have it, mashed potato frosted meatloaf.  It was really, really good and it's a great way to use up leftover mashed potatoes.  Even my meatloaf loving daughter gave this version her stamp of approval.  (Trust me, that is the highest compliment that I could give this dish.) 

Ciao!






4 comments:

  1. How's that not a shepherd pie?

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    Replies
    1. Maybe because a) it isn't baked in a casserole dish and b) it doesn't have vegetables in it?

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    2. Because it is not made with lamb, and, as previously posted -- no veggies. Cottage pie (made with beef) and shepherd's pie (made with lamb -- you know, the sheep herder?) are both made with peas and carrots, traditionally. I have seen some versions made with green beans, though. I have eaten plenty of cottage pie (I don't care for lamb) in Ireland and in England.

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  2. I agree that shepherd's pie is traditionally made with lamb and vegetables and baked in a casserole dish. You could easily eliminate the mashed potatoes from this recipe though and be left with a really tasty meatloaf.

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