1 c. fine bread crumbs
1 1/2 lbs. lean ground beef
4 egg yolks
1 tsp. salt
2 tbsp. Dijon mustard
1 tbsp. prepared horseradish
2 tbsp. green onion, finely minced
1/4 c. green pepper, finely minced
1/3 c. tomato sauce
1/4 tsp. black pepper

Preheat oven to 325 degrees. Combine all meatloaf ingredients and blend well. Place loaf in greased 1 1/2 quart souffle dish and bake for 30 minutes. Remove excess fat and liquid.

TOPPING:

4 egg whites
1/4 tsp. cream of tartar
2 tbsp. Dijon mustard

Beat egg white until foamy; add cream of tartar and continue beating until stiff. Fold in mustard and swirl mixture on meatloaf.

Bake 25 to 30 minutes longer until topping is puffed and golden.