Frosted Meatloaf

From Cook's Country | February/March 2014

Why this recipe works:

If you think “frosting” is just for cake, think again. This homey, World War II–era dish coats traditional meatloaf with a layer of mashed potatoes before baking. Making a free-form meatloaf instead of using a loaf pan allowed us to easily cover the top and sides of the loaf. We found that we… read more

If you think “frosting” is just for cake, think again. This homey, World War II–era dish coats traditional meatloaf with a layer of mashed potatoes before baking. Making a free-form meatloaf instead of using a loaf pan allowed us to easily cover the top and sides of the loaf. We found that we had to bake the meatloaf before applying the mash, and to keep the mash from sliding off, we broil the meatloaf twice: first naked to create a crust and then coated with a tangy glaze for flavor. After we frost the loaf, a final stint under the broiler turns the fluffy crown of potatoes beautifully brown.

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Frosted Meatloaf

Meatloaf and mashed potatoes seem made for each other. This nearly forgotten classic makes the most of that match by actually joining them.

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Serves 6 to 8

If you don’t have a ricer or a food mill, just mash the potatoes thoroughly.

Ingredients

Detail sfs frostedmeatloaf 20
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