Ah, meatloaf—the lovechild of savory comfort and culinary nostalgia. Who knew a humble loaf of ground meat could evoke such childhood memories and ignite debates over the perfect glaze? Recently, I stumbled upon an old family recipe, one with a frosted twist that brings a whole new level of deliciousness.
Steps
- Preheat your oven to 350°F and prepare a 6½x10-inch loaf pan by coating it with nonstick cooking spray.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add chopped onions and cook for 5-7 minutes until they are tender, stirring often. Remove from heat and set aside.
- In a large mixing bowl, combine ground beef, eggs, the cooked onions, minced garlic, crushed Ritz crackers, salt, pepper, and Worcestershire sauce.
- Gradually incorporate milk into the mixture, starting with ¼ cup. The mixture should be soft but not overly runny, adding more milk as needed.
- Transfer the meat mixture into the prepared loaf pan, shaping it into a loaf.
- In a separate bowl, mix together ketchup and barbecue sauce. Spread this sauce over the top of the meatloaf.
- Bake the meatloaf for 1 hour to 1 hour and 15 minutes.
- Once baked, carefully spread mashed potatoes over the top of the meatloaf using an offset spatula to achieve an even layer.
- Broil the meatloaf for 4-5 minutes until the mashed potatoes are golden.
- Remove from the oven and let the meatloaf rest for about 5 minutes. Garnish with parsley before slicing and serving.
Ingredients
- 1 tablespoon olive oil
- 2 cups onions, chopped (approximately 2 medium onions)
- 3 pounds ground beef
- 2 large eggs
- 3 cloves garlic, minced
- 1 cup crushed Ritz crackers (around 1 sleeve)
- 2 tablespoons kosher salt
- 2 teaspoons ground pepper
- 2 tablespoons Worcestershire sauce
- ½ cup milk
- ¼ cup ketchup
- ¼ cup sweet barbecue sauce
- 4 cups mashed potatoes with skins
- Parsley, for garnish
FAQ
- Can I prepare Frosted Meatloaf in advance?
- Yes, you can make parts of the Frosted Meatloaf ahead of time. Prepare the mashed potatoes a few days earlier, and mix the meatloaf ingredients to store in the fridge for 1-2 days, covered. Allow the meatloaf to reach room temperature before baking.
- Is it possible to use different types of meat for Frosted Meatloaf?
- Certainly! You can substitute ground beef with ground turkey for a lighter version. It tastes just as good, and your family might not notice the difference. Alternatively, a mixture of ground pork and beef can add a rich flavor.
- How does Frosted Meatloaf taste the following day?
- Leftover Frosted Meatloaf is excellent for making sandwiches the next day. Some enjoy it cold, making it a versatile meal that lasts for several days.
- What are some ingredient alternatives in the recipe?
- Instead of Ritz crackers, you can use breadcrumbs to help bind the meatloaf. For the mashed potato topping, any preferred mashed potato recipe could be used, like Country Mashed Potatoes.
Tips
- For a more tender and juicy meatloaf, opt for ground beef that is 80% lean and 20% fat. If you prefer a lighter version, substitute with ground turkey or a mix of ground pork and beef for added flavor.
- Prepare the mashed potatoes a day or two in advance to save time on the day of cooking. You can also prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to two days.
- To ensure the mashed potatoes spread smoothly on top, use an offset spatula for even layering before broiling the meatloaf for a golden finish.
- Leftover frosted meatloaf makes for a delicious sandwich the next day. Enjoy it cold or reheated for a quick and satisfying meal.
Equipment
- Non-stick loaf pan (6½x10-inch)
- Offset spatula
