Have you tasted this 1959 golden meatloaf featuring a meringue made of mustard and no sugar? This retro style classic makes one great weeknight dinner for the whole family.
Serves 6–8 | Prep. time 20 minutes | Cooking time 55 minutes
2 tablespoons mustard
1½ tablespoons prepared horseradish
1½ cups fine soft breadcrumbs
1½ pounds lean ground chuck beef
4 egg yolks
1½ teaspoons salt
2 tablespoons minced onion
3 tablespoons finely diced green pepper
⅓ cup ketchup
Butter or cooking spray for greasing
¼ teaspoon cream of tartar
4 egg whites
¼ cup prepared yellow mustard
Combine the meat and bread in a medium-large bowl.
Mix in the remaining ingredients and combine well.
Preheat the oven to 325°F. Grease a casserole pan with cooking spray or melted butter.
Add the mixture to the pan and bake for about 30 minutes.
In a mixing bowl, beat the egg whites until foamy.
Mix in the cream of tartar and beat well until stiff. Mix in the mustard.
Spread the mixture over the baked meatloaf; bake for 20–25 minutes more until evenly brown.