I know I am late but please bare with me. This is a make ahead recipe (you can make this and freeze it for up to 2 weeks). If you need to freeze it for a long period before cooking eliminate the eggs and the mixture will keep as long as your ground beef will last in the freezer.:
3 hours prep + 3 hours make = approzimately 6 hours
3 eggs, unbeaten
4 tsp salt (salt substitute)
1 tsp pepper
3 c seasoned bread crumbs
1 package onion soup
2 T creole seasoning
1/2 c chili sauce
4 lbs ground beef
1 c grated carrots
1/2 c snipped parsley
2 boxes instant fluffy mashed potatoes (don’t stress yourself with real potatoes they complicate this recipe)
3 egg yolks, unbeaten
1 T prepared mustard
In a large bowl beat eggs; stir in the next 6 ingredients. Mix with your meat, carrots, and parsley (no less than 3 hours). Put in a container and cover (if you are making right away I’d put it in my baking dish and cover with saran wrap). Your baking dish should be like a bowl (the idea is to make it look like an Alaskan snow covered mountain).
Bake on 400°F for 1 hour and 30 to 40 minutes. Drain as necessary (oily meatloaf won’t workout at the end). When done invert meatloaf on a wire rack to drain off excess oil.
Prepare instant potatoes as packages states using only but for liquids use 3 1/2 c milk and 3 1/2 c chicken broth. Combine with egg yolks and mustard. Now frost (thick, thick layer) your meatloaf (like a cake). Bake again for 30 more minutes (same temperature) or until golden brown. (You can add cheese and bacon bits to your loaf once its done for some added flavor). Get creative and make sure you serve this with some nice leafy green veggies. Enjoy.