Meatloaf with Horseradish Crumb Topping Recipe

Meatloaf with Horseradish Crumb Topping

from Meatloaf by Maryana Vollstedt

Ingredients:

1 1/2 pounds ground beef
1/2 cup chopped yellow onion
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/2 cup finely crushed saltines (about 10)
1 large egg, lightly beaten
1/4 cup whole milk
3 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 drops Tabasco or other hot-pepper sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Parsley or dill sprigs for garnish

Horseradish Crumb Topping:

3/4 cup coarse dried bread crumbs
2 tablespoons prepared horseradish sauce
3 tablespoons butter, melted

(In a medium bowl, mix together all the ingredients.)

A horseradish-bread crumb topping livens up this meatloaf and adds a zesty flavor. Serve with Garlic Mashed Potatoes and you will have happy diners.

Preheat the oven to 350°F. In a large bowl, combine all the ingredients except the topping and garnish, and mix well. Turn the mixture into a lightly sprayed or oiled 9-by-5-inch loaf pan and gently pat down. Bake until the loaf is firm and the top is lightly browned, about 1 hour. Remove from the oven and spread the crumb topping on top of the loaf. Preheat the broiler, positioning the rack about 6 Inches from the heat source. Slip the meatloaf under the broiler and broil until the topping is toasted, about 2 minutes; watch carefully to prevent burning. Let stand in the pan for 5 to 10 minutes before serving. Remove the loaf from the pan, transfer to a platter, and garnish.

This and many other wonderful recipes may be found in
Meatloaf
by Maryana Vollstedt from Chronicle Books