Crown o’gold Meat Loaf ( 1959)

Crown o’gold Meat Loaf ( 1959) 

High… Gold… and Handsome… Here’s a new meatloaf idea with a savory, golden topping.
1-1/2 cups fine soft bread crumbs
1-1/2 lbs. ground lean chuck beef
4 egg yolks
1-1/2 tsps. salt
2 tbsps. French’s Mustard
1-1/2 tbsps. prepared horseradish
3 tbsps. finely diced green pepper
2 tbsps. French’s Minced Onion
1/3 cup ketchup

Crown o’gold Topping
4 egg whites
1/4 tsp. French’s Cream Tartar
4 tbsps. French’s Mustard

Mix bread crumbs with meat. Combine remaining-ingredients. Blend into meat-bread mixture. Pack lightly into a 9-inch casserole and bake in a moderate oven (325 degrees F) 30 minutes.

To make topping: beat egg whites until foamy; add cream tartar; beat until very stiff. Fold in mustard gently. Swirl on hot meat; return to oven;bake 20 to 25 minutes longer or until tipped with brown. Makes 6 to 8 servings.