Yes, you read that right. This meatloaf is adapted from a vintage French’s mustard advertisement which looks insane but is surprisingly delicious. This version has simpler flavours and is slightly modernized, which I think makes it way more versatile.
I haven’t tried this recipe with plant-based ground meat alternatives, but it would probably be yummy, especially with Impossible or Beyond Meat substitutes, which are designed to be cooked the same as meat. This recipe feeds six or eight, but if you’re feeding a crowd, you could definitely stretch this recipe by adding boiled eggs or vegetables like peppers, peas, mushrooms, or pre-cooked potatoes, adjusting moisture as needed by adding more mustard, ketchup, and eggs.
Meatloaf
1 pound of lean ground beef
1 white onion, minced
2 cloves garlic, minced
1 1/2 cups breadcrumbs
1/3 cup ketchup
1/4 cup mustard
2 tbsp tamari sauce
A pinch of salt
Black pepper
4 egg yolks
Topping (optional)
1/4 cup ketchup
A splash of tamari sauce
2 tbsp brown sugar
Meringue
4 egg whites
A pinch of cream of tartar
3 tbsp mustard
Directions
1.Preheat your oven to 325?.
2.Separate your eggs. Put the yolks in a large mixing bowl and the whites in a smaller bowl in the fridge for the meringue later.
3.Gently mix all of the meatloaf ingredients with the egg yolks in the large bowl, being careful not to reduce it to a paste, as this will create a dense, springy texture, which is undesirable. Depending on your breadcrumbs, you may need to add more moisture; I find Panko breadcrumbs especially tend to be dry.
4.Pack the meatloaf firmly into a baking dish. I like to use a pie dish, but if you’re stretching the recipe you may need something larger.
5.If you’d like, mix the topping ingredients and spread them over the top of the meat using a spoon. The brown sugar will promote browning at a lower oven temperature.
6.Bake for 30 minutes.
7.When your meatloaf is almost done, make the meringue. Beat your egg whites until they are foamy, then add the cream of tartar and continue beating until firm peaks form. You’ll know they’re at this point when the meringue is thick and, when you pull out your whisk or mixer, it leaves behind a pointy bit that doesn’t fall over (except maybe a little at the very tip). Gently fold in the mustard until incorporated.
8.Spread meringue on the hot meat and bake for another 25 minutes.
9.Cut into slices and serve!
