Frosted Meatloaf

Name: Frosted Meatloaf
Yield: Serves 6 to 8
Ingredients: 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

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Appears in Cook's Country February/March 2014, America's Test Kitchen TV

Main Courses

Beef

SEASON 8

Meatloaf and mashed potatoes seem made for each other. This nearly forgotten classic makes the most of that match by actually joining them.

SERVES6 to 8

TIME2 hours

has video

WHY THIS RECIPE WORKS

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 ...

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