Millionaire’s Meatloaf
This indulgent meatloaf features a decadent topping of spicy shrimp, designed by renowned chef David Burke for the Stadium Grill. Combining bold flavors and textures, this dish brings a twist to the traditional meatloaf, elevating it to new culinary heights.
Ingredients
For the Meatloaf
2 pounds lean ground beef
2 large eggs
½ cup milk
1 cup fresh bread crumbs
1 tablespoon well-drained horseradish
¼ cup Dijon mustard
¼ cup barbecue sauce
1 teaspoon salt
1½ teaspoons freshly ground black pepper
1 teaspoon minced fresh thyme
¼ cup finely chopped flat-leaf parsley
2 to 3 cups croutons (store-bought or homemade, see note)
1½ tablespoons olive oil
2 medium onions, finely chopped
6 cloves garlic, minced
For the Chili Shrimp
4 jumbo shrimp, peeled and deveined
1½ teaspoons mild or hot chili powder
1½ teaspoons cayenne pepper
1½ teaspoons paprika
1½ tablespoons Wondra flour
1 teaspoon chili oil
For Serving
Mashed potatoes (optional)
Instructions
For the Meatloaf
Prepare the Base
Preheat your oven to 375°F. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing them for 3-4 minutes until tender and translucent. Remove from heat and set aside to cool.
Mix the Meatloaf
In a large mixing bowl, combine the ground beef, eggs, and milk, mixing gently by hand. Incorporate the bread crumbs, Dijon mustard, barbecue sauce, horseradish, and the cooled onions and garlic. Season with salt, pepper, thyme, and parsley, then mix until evenly combined.
Assemble the Meatloaf
Lay the croutons across the base of a shallow 8-inch square baking dish. Transfer the meatloaf mixture on top, pressing it down to create an even layer. Bake for about 1 hour, or until the internal temperature reaches 165°F and the top is browned. While the meatloaf bakes, prepare the chili shrimp.
For the Chili Shrimp
Prepare the Shrimp
In a small bowl, combine the chili powder, cayenne pepper, paprika, and Wondra flour. Coat the shrimp in the mixture, ensuring they are fully covered.
Cook the Shrimp
Heat the chili oil in a small skillet over medium heat. Once hot, add the shrimp and cook for approximately 2 minutes on each side until they are golden and cooked through.
To Serve
Finish and Plate
Slice the cooked meatloaf into 4 portions and place a slice on each plate. Top with a spicy chili shrimp and, if desired, serve with mashed potatoes on the side for added richness.