It gave it that much needed oomph to the recipe. That is what I used instead of mustard.
I didn't have the correct meatloaf container to frost the entire meatloaf. Someday very soon I hope to because this certainly is an interesting way to liven up meatloaf and mashed potatoes.
Adapted from My Life In Pictures
Frosted Meat Loaf
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
¼ teaspoons Seasoned Salt
¾ teaspoons Salt
Freshly Ground Black Pepper
⅓ cups Minced Flat-leaf Parsley
4 whole Eggs Beaten
1-½ cup Ketchup
⅓ cups Brown Sugar
1 teaspoon Dry Mustard or Sirachi
Tabasco To Taste
2-3 cups prepared mashed potatoes (I used the Simply Potatoes brand)
1. Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
2. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
3. Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the meatloaf. Spread with a spoon.
4. Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes.
Remove from oven and let raise oven temperature to 450.
5. Cool meatloaf for 10 minutes, then "frost" top and sides with warm mashed potatoes. Brush with melted butter and return to oven and bake until potatoes are slightly tipped with brown, about 5-10 minutes. Slice and serve!