Millionaire’s Meatloaf

This is a meatloaf piled high with spicy shrimp. The chef David Burke created the dish for the Stadium Grill.

Ingredients

For the meatloaf

• 1 ½ tablespoons olive oil
• 2 medium onions, finely chopped
• 6 cloves garlic, minced
• 2 pounds lean ground beef
• 2 large eggs
• ½ cup milk
• 1 cup fresh bread crumbs
• ¼ cup Dijon mustard
• ¼ cup barbecue sauce
• 1 tablespoon well-drained horseradish
• ¼ cup finely chopped flat-leaf parsley
• 1 teaspoon salt
• 1 ½ teaspoons freshly ground black pepper
• 1 teaspoon minced fresh thyme
• 2 to 3 cups croutons, bought or homemade (see note)

For the chili shrimp

• 1 ½ teaspoons mild or hot chili powder
• 1 ½ teaspoons cayenne pepper
• 1 ½ teaspoons paprika
• 1 ½ tablespoons Wondra flour
• 4 jumbo shrimp, peeled and deveined
• 1 teaspoon chili oil
• Mashed potatoes, for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    782 calories; 36 grams fat; 11 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 57 grams protein; 243 milligrams cholesterol; 1491 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

For the meatloaf

1. For the meatloaf: Preheat oven to 375 degrees. Place a large skillet over medium heat, and add the olive oil, onions and garlic. Sauté until translucent and tender, 3 to 4 minutes. Remove from heat and set aside to cool.
2. In a large mixing bowl, combine ground beef, eggs and milk. Mix well by hand, and add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onions and garlic. Mix again, and add the parsley, salt, pepper and thyme. Mix well until thoroughly combined.
3. Spread the croutons across a shallow 8-inch-square baking dish. Top with the meatloaf mix, patting the surface so it is level. Bake until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned, about 1 hour. Toward the end of baking, prepare the chili shrimp.
4. For the chili shrimp: In a small mixing bowl, combine the chili powder, cayenne pepper, paprika and flour. Dredge the shrimp in the mixture until well coated. Place a small skillet over medium heat, and add the chili oil. When it is hot, add the shrimp and cook for 2 minutes a side.
5. To finish, cut the meatloaf into 4 slices. Place a slice on each of 4 plates, and top with a chili shrimp. If desired, serve with mashed potatoes.

• To make croutons, toss cubes of white bread with a bit of olive oil, salt and pepper, and roast on a baking sheet at 400 degrees, stirring once or twice, until lightly browned, about 15 minutes.

1 hour 30 minutes