Meatloaf with Horseradish Crumb Topping takes classic comfort food to a new level!
Meatloaf has always been a favorite of mine. Now I have a new favorite! Classic meatloaf topped with buttery breadcrumbs liberally laced with horseradish sauce. Num! Once the bread crumbs brown into their delightful, kicky crust, you won’t miss the traditional ketchup topping.
Pair up your meatloaf with mashed potatoes, oozing with a pool of melted butter and your favorite vegetable. This hearty meal is like wrapping yourself in a snuggly warm blanket on a brisk autumn day.
Meatloaf with Horseradish Crumb Topping
Techniques & Options
Here are a few bits of advice to consider when whipping up your meatloaf:
- Use 80-85% Lean Ground Beef – Just like burgers, the ground beef for meatloaf needs to have some fat. Stick with at least 15% – 20% fat for a successful meatloaf. You can also opt for a combination of beef and pork if you desire. A good ratio for this combination is 70% ground beef and 30% ground pork.
- Onions – Personally, I like to mince the onion finely and saute it until softened, but not browned. This ensures the onion is completely cooked when the meatloaf is finished. It also helps release the oniony goodness into the meatloaf as it cooks. If you opt not to saute first, be sure to mince the onion finely so it cooks all the way through.
- Additional veggies – If you decide to sauté the onion, you can also add some minced carrot and celery to the sauté. I suggest about 1 cup (total) of finely minced carrot and celery. You can also pulse the veggies in your food processer until they are almost a paste before sauteeing the onion. I will often add a tablespoon or two of water and cover the pan with a lid so they can steam and soften more quickly.
- Horseradish Crumb Topping – Be sure to use a coarse (rustic) bread for your fresh breadcrumbs. After pulsing the bread in the food processor, dry them out in the oven or on the counter overnight. I doubled the Horseradish Crumb Topping, which tasted great, but didn’t allow it to brown as nicely. I have adjusted the crumb topping so it is slightly more than the original recipe, but not double.
Thanks for adding a Star Rating (IN RECIPE) To Let Others Know What You Thought!
Meatloaf with Horseradish Crumb Topping
This meatloaf takes a classic comfort food up a notch with a buttery breadcrumb topping tossed with horseradish for a nice kick of flavor.
Print
Pin
Rate
Servings: 8
Ingredients
Meatloaf
- 2 lbs. ground beef (80-85% lean)
- 1 small onion, finely minced
- 2 cloves garlic, minced
- 2/3 cup crushed saltine crackers
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 2 tsp. Worcestershire sauce
- 2 tbsp. Dijon mustard
- 8 drops Tabasco or other hot sauce
Horseradish Crumb Topping
- 1 c. fresh bread crumbs from coarse bread, dried
- 3 tbsp. butter, melted
- 3 tbsp. horseradish sauce
Instructions
Making Dry Breadcrumbs
- Pulse fresh bread into coarse crumbs in a food processor. Spread breadcrumbs on a baking sheet in a single layer and let dry in a 200-degree oven for 20 minutes. Or you can leave them on the counter to dry overnight.
Meatloaf
- Preheat oven to 350 degrees. Note – if desired, saute onion in olive oil until softened, but not browned. This is a personal preference of mine to ensure onion is completely cooked.
- Combine all meatloaf ingredients. Turn mixture into a 9 x 5 loaf pan, lightly sprayed with cooking spray, and gently pat into pan. Bake 55 – 60 minutes, until the meatloaf is firm on top and registers 155 degrees. Remove from oven.
- While meatloaf is baking, toss dried breadcrumbs, melted butter, and horseradish sauce to combine.
- Preheat broiler and place rack 6 inches below heat. Spread horseradish crumb topping on meatloaf. Broil loaf until lightly browned, about 2-3 minutes. Be sure to watch carefully to prevent burning. Let the meatloaf rest for 5-10 minutes before serving.
I love meatloaf too, especially this time of year when cool weather moves in. The horseradish topping sound yummy and interesting. I am going to have to give that a try when I make meatloaf soon 😊