This meatloaf takes a classic comfort food up a notch with a buttery breadcrumb topping tossed with horseradish for a nice kick of flavor.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Servings: 8
Author: Adapted from recipes by Maryana Vollstedt and TheCityCook
Ingredients
Meatloaf
2lbs.ground beef (80-85% lean)
1smallonion, finely minced
2 clovesgarlic, minced
2/3 cupcrushed saltine crackers
1/4 cupmilk
1 largeegg, lightly beaten
1tsp.salt
1/4tsp.ground black pepper
2tsp.Worcestershire sauce
2tbsp.Dijon mustard
8dropsTabasco or other hot sauce
Horseradish Crumb Topping
1c.fresh bread crumbs from coarse bread, dried
3tbsp.butter, melted
3tbsp.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.