Classic crown o’gold meat loaf recipe: Meat loaf with mustard meringue (1959)

Crown o'gold meat loaf vintage recipe (1959)

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Here’s a retro ’50s “crown o’ gold” meatloaf that features a unique topping that’s really a meringue made with mustard instead of sugar.

Make it a dinner to remember! High… Gold… and Handsome… Here’s a new meatloaf idea with a savory, golden topping.

Crown o’gold meat loaf

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 (mustard meringue)

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

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Friendly warning: Because French’s Mustard is made with rare spices, specially-grown mustard seeds and finest vinegar, it has a special flavor, texture and color all its own. Don’t expect the best results from this recipe with any other mustard.

Crown o'gold meat loaf recipe (1959)


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