Millionaire’s Meatloaf

Recipe from David Burke

Adapted by Glenn Collins

Published February 8, 2011

  • Joshua Bright for The New York Times
Media 1 of 1
Total Time
1 hour 30 minutes
Rating
5(444)
Comments
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This is a meatloaf piled high with spicy shrimp. The chef David Burke created the dish for the Stadium Grill. —Glenn Collins

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

48 grams carbs; 265 milligrams cholesterol; 933 calories; 27 grams monosaturated fat; 4 grams polyunsaturated fat; 20 grams saturated fat; 59 grams fat; 3 grams trans fat; 5 grams fiber; 1131 milligrams sodium; 50 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. FOR THE MEATLOAF

    1. Step 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. Step 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. Step 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. Step 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. Step 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.

Tip

  • 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.

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Ratings

5 out of 5
444 user ratings
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Comments

DolceSanDiego

I too made this without the chili shrimp. The addition of the Dijon mustard was brilliant. Of note, the recipe called when combining the ground beef, eggs, etc. to 'mix well' then 'mix again' when adding the parsley, etc., then another mention to 'mix well until thoroughly combined'. Be careful as mixing your ingredients too much is a very common mistake that can really make for meatloaf with a tough, dry texture.

April

we all found this very tasty. I just made the meatloaf part and didn't do the chili shrimp at all. Lots of good flavor and very moist. My taste testers both loved it and said it was keeper. This was just a good recipe, next time I will double the thyme and add a bit more parsley, but it is good as written and I usually like to change recipes but this will stay as it is.

Brenda Boyd

Excellent meatloaf recipe. Also didn't top with shrimp. Instead made basic ketchup//brown sugar/mustard glaze. Excellent recipe for meatloaf.

JZBT

Great flavor meatloaf. Skip the croutons. Did not make the shrimp topping. Will make this again without the croutons.

Robert Detman

I suspect a few people skipped the chili shrimp part, as did I. But let me say, the meatloaf with mashed potatoes was probably the best I've ever had. Will make again!

Sally A

Incredible. My husband said if he knew I could make meatloaf like this we would have been having it every day. The croutons on the bottom are genius. They keep everything so light. I’d make sure they are seasoned. I didn’t have the right sized pan and at 375 for 1 hr the croutons browned a tiny bit too much. I didn’t glaze it and added a little extra salt and a lot more pepper to our tastes. Just make it. Adjust any seasoning to your taste, but don’t skip the Dijon, BBQ, & milk.

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Credits

Adapted from David Burke

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