Crown o' gold Meat Loaf

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Make it a dinner to remember!!!!

This dish is so visually stunning!  Ohh la la!

The peaks!

The cut away!

The recipe!

Crown O' Gold Meat Loaf:

1-1/2 cups fine soft bread crumbs
1-1/2 lbs. ground lean chuck beef
4 egg yolks
1-1/2 tsps. salt
2 tbsps. French’s Mustard
1-1/2 tbsps. prepared horseradish
3 tbsps. finely diced green pepper
2 tbsps. French’s Minced Onion
1/3 cup ketchup

Crown O' Gold topping:

4 egg whites
1/4 tsp. French’s Cream Tartar
4 tbsps. French’s Mustard

Mix bread crumbs with meat. Combine remaining ingredients for meat loaf. Blend into meat-bread mixture.

Pack lightly into a 9-inch casserole and bake in a moderate oven (325 degrees F) 30 minutes.

To make topping: beat egg whites until foamy; add cream tartar; beat until very stiff. Fold in mustard gently.

Swirl on hot meat; return to oven; bake 20 to 25 minutes longer or until tipped with brown.

I wound up making this dish twice so I could get the proper look.  Make sure to fold in the mustard extremely gently with the fluffed egg whites.  I made the mistake of apparently "mixing".

The taste on this dish was...different.  Not bad, but different.  I think it's more of having an odd texture.  The topping is a bit spongy and that's not really my thing, but the mustard tang is a interesting twist to meatloaf.  Another thing to keep in mind is that this thing does not work well as leftovers...refrigerated spongy fluffed eggs aren't going to be better after sitting in the fridge over night let me tell you....