Bbq Meatloaf With Creme Fraiche Potatoes, Brown Butter Peas With Shallots And Red Onion Rings
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
45
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.25 cups
Ketchup1 tsp
Lemon Juice1 cup
Brown Sugar1 cup
Worcestershire Sauce1 tbsp
Dijon Mustard2 cloves
Garlic1 cup
Dark Brown Sugar2 tsps
Ground Paprika1 tsp
Celery Salt1 tsp
Ground Cumin1 tsp
Garlic Powder1 tsp
Mustard Powder230 g
Lean Ground Beef110 g
Ground Pork (fat)4 tbsps
Butter1 cup
Creme Fraiche1 cup
English Peas2 tsps
Sage (chopped fresh)1 cup
All-Purpose FlourDirections:
1
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
2
Set aside to cool
3
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
4
Set aside 1/4 cup for the meatloaf; reserve the rest for another use
5
For the meatloaf: Heat a smoker with hickory and apple wood chips to 250 degrees F
6
In a small bowl, mix together the breadcrumbs and some salt and pepper to combine
7
Set aside
8
In a large bowl, combine the beef, pork and pork fat with the egg until sticky to the fingers
9
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
10
Sprinkle the breadcrumb mixture into the meat as you work it with your hands
11
Press the meatloaf mixture into 4 mini loaf pans and sprinkle the top of each meatloaf with the BBQ spice rub
12
Move the loaf pans to a 6-inch-deep roasting pan fitted with a wire rack and lid
13
Cook in the smoker until the centers register 150 degrees F on an instant-read thermometer, about 20 minutes
14
Glaze the top of each meatloaf with the reserved BBQ sauce
15
Let sit for a few minutes before slicing
16
For the creme fraiche mashed potatoes: Add the potatoes to a pot and add enough water to cover
17
Bring to a boil and continue to cook until tender, about 20 minutes
18
Drain and mash with the butter, creme fraiche and salt and pepper to taste
19
For the brown butter peas with shallots: In a saute pan over medium heat, melt 2 tablespoons of the butter over low heat
20
Add the shallots and cook until caramelized and tender, 10 to 15 minutes
21
Meanwhile, bring a large pot of water to a boil and add some salt
22
Blanch the peas for 2 to 3 minutes
23
Drain, then add them to the pan with the shallots
24
In a separate saucepan, heat the remaining 2 tablespoons butter until browned
25
Add the sage, lemon juice, 1 teaspoon salt and the pepper and stir to combine
26
Add the peas and shallots and toss to combine
27
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
28
Combine the flour, salt and some cayenne and paprika in a shallow bowl
29
Put the buttermilk in a separate shallow bowl
30
Dredge the onions first in the buttermilk, then in the flour mixture
31
Using a slotted spoon or any metal strainer, submerge the onions in the oil until they are a light golden brown color
32
Remove and drain on paper towels
33
Sprinkle on more salt if needed, and serve hot
34
Serve the meatloaf with the mashed potatoes, peas and red onion rings