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.)
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.
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.
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.)