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BBQ Meatloaf with Creme Fraiche Potatoes, Brown Butter Peas with Shallots and…

2.5 hrs to make • Serves 4-6

Meat

8 oz Ground beef, lean
8 oz Ground pork
4 oz Ground pork, fat

Produce

1 cup English peas
2 cloves Garlic
1/4 tsp Garlic powder
1 Red onion
2 Russet potatoes
2 tsp Sage, fresh
1/2 cup San marzano tomatoes
8 Shallots

Refrigerated

1 Egg, organic free-range

Condiments

1 tbsp Dijon mustard
1 Hot sauce
1 1/4 cups Ketchup
1/3 cup Lemon juice
1/4 tsp Mustard powder
1/3 cup Worcestershire sauce

Baking & Spices

1 cup All-purpose flour
1 1/2 tsp Black pepper, freshly ground
1/3 cup Brown sugar
1/3 cup Brown sugar, dark
1 tsp Cayenne pepper
1 Cayenne pepper
1/2 tsp Celery salt
4 1/2 tsp Kosher salt
1 Kosher salt
2 Kosher salt and freshly ground black pepper
2 tsp Paprika, ground
1 Paprika

Oils & Vinegars

1 Canola oil

Nuts & Seeds

1/2 tsp Cumin, ground

Bread & Baked Goods

1/3 Heaping cup Panko breadcrumbs

Dairy

1 stick Butter
4 tbsp Butter
1 Buttermilk
1/4 cup Creme fraiche
  • Food Network

    As seen on Beat Bobby Flay: BBQ Meatloaf with Creme Fraiche Potatoes, Brown Butter Peas with Shallots and Red Onion Rings

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