Frosted Meat Loaf
Star Tested
Toronto Daily Star food columnist Margaret Carr had a feature in the “Women” section of the Dec. 8, 1960 edition of the paper titled “Casseroles: the Answer for Holiday Entertaining.” In addition to scalloped oysters, celery parmigiana and the classic green bean casserole with fried onions, she offered a recipe for a classic meatloaf enveloped in a layer of mashed potatoes (or “frosting” as Carr calls it). Cubes of cheese add a salty kick and loads of moisture to keep the loaf juicy. Best to line the bottom of the oven with foil to catch any drippings. I love the kitschy use of Corn Flakes here in lieu of bread crumbs as a binder for the loaf. The recipe originally calls for a dash of “Accent,” a brand of MSG. You can omit it if desired.
Cooking spray 2 tsp (10 ml) MSG 2 lbs (900 g) lean ground beef 1 cup (250 ml) Corn Flakes 1 cup (250 ml) evaporated milk 1 large egg 2 tsp (10 ml) kosher salt 1 tsp (5 ml) mustard powder 1/4 tsp (1 ml) black pepper 1/2 tsp (2 ml) dried thyme 1/2 cup (125 ml) minced onion 1/2 lb (225 g) sharp cheddar cheese, cut into cubes 2 pouches instant mashed potatoes
Preheat oven to 350 F (180 C). Lightly spray a loaf pan with cooking spray. Set aside.
In a large bowl, sprinkle MSG over beef. Add remaining ingredients except mashed potatoes. Mix with hands until blended. Pour mixture into a loaf pan.
Bake for 1 hour. Remove from heat and let rest for 10 minutes. Carefully drain out fat and discard. Transfer meatloaf on to an oven-safe serving dish. Prepare potatoes according to package instructions. Using an offset spatula, swirl potatoes on top and sides of meatloaf. Broil in oven until potatoes turn golden brown. Remove from oven and serve immediately.
Makes 8 servings.