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The Hirshon 1950’s ‘Crown O’ Gold’ Meatloaf

The Hirshon 1950’s ‘Crown O’ Gold’ Meatloaf

  • Author: The Generalissimo


Units Scale
  • 1 1/2 cups fine soft bread crumbs
  • 1 1/2 lb. ground lean (90/10) dry-aged wagyu ground beef, or use 1 1/4 lb. regular 90/10 grass-fed ground beef and 1/4 lb. sweet Italian sausage meat, as you prefer – the original was 90/10 ground beef
  • 4 egg yolks
  • 1 1/2 tsp. Jane’s Krazy Salt or use 1 tsp. Kosher salt, 1/4 tsp. freshly-ground black pepper, a tiny pinch of cayenne and 1/4 tsp. thyme (TFD change, original recipe called for just kosher salt)
  • 2 tablespoons Savora (strongly preferred) or use French’s Mustard
  • 1 1/2 Tbsp. prepared white horseradish
  • 3 Tbsp. finely-diced poblano green pepper, or just use an orange, yellow or red bell pepper (TFD dislikes green bell peppers)
  • 2 Tbsp. French’s Caramelized Onions
  • 2 Tbsp. minced scallion (TFD addition, omit for classic recipe)
  • 1/3 cup Sir Kensington’s spicy ketchup *** Crown O’Gold Topping (Mustard Meringue):
  • 4 egg whites
  • 1/4 tsp. Cream of Tartar
  • 4 Tbsp. Savora (strongly preferred) or French’s Mustard + additional dry English mustard powder if needed to give it some serious kick (optional TFD addition)


  1. Mix bread crumbs with meat. Combine remaining meatloaf ingredients separately and blend carefully by hand into meat-bread mixture.
  2. Pack the mixture lightly into a 9-inch casserole and bake in a moderate oven (325 degrees F) 30 minutes.
  3. To Make The Topping:
  4. Beat egg whites until foamy; add cream of tartar and beat until very stiff, then fold in mustard gently.
  5. Swirl on hot meat; return to oven; bake 20 to 25 minutes longer or until tipped with brown. Serve immediately.

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