Iced with mashed potatoes, this meatloaf cake is surprisingly wonderful! by Pat Savoie and Rebecca Savoie
1 onion, chopped
2 garlic cloves, minced
1 Tbsp butter
2/3 cup crushed saltine crackers
1/3 cup milk
2 tsp Worcestershire sauce
2 tsp mustard
2 eggs plus 1 yolk
1/4 cup parsley, chopped
1 lb ground pork
1 lb ground beef
1/4 cup catsup
1 Tbsp brown sugar
1 Tbsp apple cider vinegar
1/2 tsp hot sauce
2 lb red potatoes, chopped
6 Tbsp butter
2/3 cup milk
1/2 tsp salt
Sauté onions in butter until clear. Stir in garlic and cook 1 minute.
In a small bowl combine crushed crackers and milk and stir.
In a large bowl add pork, sautéed onions and garlic, cracker mixture, Worcestershire sauce, mustard, eggs, and parsley. Mix with hands until combined. Gently add ground beef without over working.
Fashion a setting for the meatloaf by placing a rack in a jelly roll pan and putting a piece of tin foil down the center of the rack forming a sling to hold the meatloaf and allowing excess fat to drain. Arrange the meat mixture on top of the foil forming a 2 inch rectangle. Broil the meat 5 minutes on the top wrack. (I used low broil.)
Combine catsup, vinegar, brown sugar, and hot sauce in a small bowl.
Remove the meatloaf from the oven and brush with the glaze mixture.
Return to oven and broil another 5 minutes.
Reduce the oven to 350 degrees and move the meatloaf to the middle rack.
Bake 40 minutes until internal temperature reaches 160 degrees.
In the meantime boil potatoes in salted water for 20 minutes or until tender. Drain. Add butter and whip with an electric mixer while slowly adding milk until desired consistency.
Remove meatloaf from the oven and frost with the creamed potatoes.
Return to oven and broil 3-5 minutes until potatoes are golden brown.
Slide the meatloaf from the rack to a serving dish and slice. Enjoy!