The first time I made this, my 18 year old said it was a party for his mouth. He and my husband liked the tang the bold mustard gave the meatloaf and I still make my ordinary meatloaf but I receive more requests for this one.
Ingredients:
2 tsp FRENCH'S® Classic Worcestershire Sauce
1/2 cup FRENCH'S® Bold n' Spicy Brown Mustard
1 egg
2 bread cubed
2 hamburger meat in lbs
5 carrots, large cut into 1/2 in pieces
6 potatoes, medium with slit down middle w/knife
1 tsp salt
1/2 tsp pepper
Directions:
Preheat oven to 450. In a large bowl, beat egg. Stir in bread, worcestershire, 2 tbl of mustard, salt and pepper. Add hamburger, mix well. Shape into oval shape and place in square baking dish or pan. Arrange carrots around outside edge of meatloaf and then potatoes around the outside of the carrots. Spread rest of mustard on top of meatloaf. Cook for 50 minutes or until no pink remains and vegys are done.
You can switch out the mustartd with ketchup or bbq sauce and you can add some extra vegys of your choice like peppers or chopped onions, but as I don't like peppers, I don't add them in. Also, you can put extra mustard on the side for vegy dipping or extra tang for the meatloaf. My mom suggested a 1/4 cup of milk, which is what she uses when she makes meatloaf, but when I first made this, I forgot but found that the French's mustard and worcestershire sauce helping the bonding along with the bread so I don't add milk anymore.
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