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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
    • John Fabian

      BBQ Meatloaf with Creme Fraiche Potatoes, Brown Butter Peas with Shallots and Red Onion Rings recipe from Beat Bobby Flay via Food Network

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