FROSTED MEATLOAF

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Frosted Meatloaf image

If you think "frosting" is just for cake, think again. This homey, World War II-era dish coats traditional meatloaf with a layer of mashed potatoes before baking. Making a free-form meatloaf instead of using a loaf pan allowed us to easily cover the top and sides of the loaf. We found that we... read more

Provided by @MakeItYours

Number Of Ingredients 18

1/4 cup ketchup
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
1/2 teaspoon hot sauce
8 tablespoons unsalted butter
1 onion, chopped fine
3 garlic cloves, minced
17 square or 19 round saltines, crushed (2/3 cup)
1 cup whole milk
1 pound ground pork
2 large eggs plus 1 large yolk
1/3 cup minced fresh parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper
1/2 teaspoon dried thyme
1 pound 90 percent lean ground beef
2 pounds russet potatoes, peeled and cut into 1-inch pieces

Steps:

  • Adjust oven racks to upper-middle and lower-middle positions and heat broiler. Line rimmed baking sheet with aluminum foil, set wire rack in sheet, and place 14 by 6-inch piece of foil in center of rack. Whisk ketchup, sugar, vinegar, and hot sauce together in bowl; set aside glaze.
  • Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add onion and cook until just softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Set aside off heat.
  • Combine saltines and 1/3 cup milk in large bowl and mash with fork until chunky paste forms. Add pork, eggs and yolk, parsley, mustard, Worcestershire, 1 teaspoon salt, 3/4 teaspoon pepper, thyme, and onion mixture and knead with your hands until mostly combined. Add beef and knead until combined.
  • Transfer meat mixture to foil rectangle on wire rack and form into 9 by 6-inch loaf. Broil on upper-middle oven rack until well browned, 5 to 7 minutes. Brush glaze over top and sides of meatloaf, return to upper-middle rack, and broil until glaze begins to brown, 3 to 5 minutes. Move meatloaf to lower-middle oven rack, adjust oven temperature to 350 degrees, and bake until meatloaf registers 160 degrees, 40 to 45 minutes. Remove from oven.
  • Meanwhile, bring potatoes and 2 quarts water to boil in Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are tender, 20 to 25 minutes; drain potatoes thoroughly in colander. Set ricer or food mill over now-empty pot and press or mill potatoes into pot. Stir 1 teaspoon salt, remaining 6 tablespoons butter, and remaining 2/3 cup milk into potatoes until combined.
  • Using offset spatula, spread mashed potatoes evenly over top and sides of meatloaf. Heat broiler and return meatloaf to lower-middle oven rack. Broil until potatoes are browned, about 15 minutes. Using foil as sling, transfer meatloaf to carving board and let rest for 15 minutes. Slice and serve.

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