Recipe courtesy of Andrew Evans
BBQ Meatloaf with Creme Fraiche Potatoes, Brown Butter Peas with Shallots and Red Onion Rings
Total:
2 hr 10 min
Active:
55 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
2 hr 10 min
Active:
55 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

BBQ Sauce:
BBQ Spice Rub:
Meatloaf:
Creme Fraiche Mashed Potatoes:
Brown Butter Peas with Shallots:
Red Onion Rings:

Directions

For the BBQ sauce: Combine the ketchup, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, garlic and hot sauce in a pan and heat at a low simmer for 15 to 20 minutes. Set aside to cool.

For the BBQ spice rub: Combine the brown sugar, paprika, kosher salt, cayenne pepper, celery salt, cumin, black pepper, garlic powder and mustard powder in a bowl and mix to thoroughly combine. Set aside 1/4 cup for the meatloaf; reserve the rest for another use.

For the meatloaf: Heat a smoker with hickory and apple wood chips to 250 degrees F.

In a small bowl, mix together the breadcrumbs and some salt and pepper to combine. Set aside.

In a large bowl, combine the beef, pork and pork fat with the egg until sticky to the fingers. Measure out 1/2 cup of the BBQ sauce and reserve for glazing the meatloaf; add the remaining BBQ sauce and the tomatoes to the meat mixture and work further with your hands until combined. Sprinkle the breadcrumb mixture into the meat as you work it with your hands.

Press the meatloaf mixture into 4 mini loaf pans and sprinkle the top of each meatloaf with the BBQ spice rub. Move the loaf pans to a 6-inch-deep roasting pan fitted with a wire rack and lid. Cook in the smoker until the centers register 150 degrees F on an instant-read thermometer, about 20 minutes. Glaze the top of each meatloaf with the reserved BBQ sauce. Let sit for a few minutes before slicing.

For the creme fraiche mashed potatoes: Add the potatoes to a pot and add enough water to cover. Bring to a boil and continue to cook until tender, about 20 minutes. Drain and mash with the butter, creme fraiche and salt and pepper to taste.

For the brown butter peas with shallots: In a saute pan over medium heat, melt 2 tablespoons of the butter over low heat. Add the shallots and cook until caramelized and tender, 10 to 15 minutes.

Meanwhile, bring a large pot of water to a boil and add some salt. Blanch the peas for 2 to 3 minutes. Drain, then add them to the pan with the shallots.

In a separate saucepan, heat the remaining 2 tablespoons butter until browned. Add the sage, lemon juice, 1 teaspoon salt and the pepper and stir to combine. Add the peas and shallots and toss to combine.

For the red onion rings: Heat the oil in a deep fryer or a large pot until a deep-fry thermometer inserted in the oil registers 375 degrees F.

Combine the flour, salt and some cayenne and paprika in a shallow bowl. Put the buttermilk in a separate shallow bowl. Dredge the onions first in the buttermilk, then in the flour mixture. Using a slotted spoon or any metal strainer, submerge the onions in the oil until they are a light golden brown color. Remove and drain on paper towels. Sprinkle on more salt if needed, and serve hot.

Serve the meatloaf with the mashed potatoes, peas and red onion rings.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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