Meatloaf with Mustard Meringue

Meatloaf with Mustard Meringue

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

Mustard Meringue

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.



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