Millionaires Meatloaf

• 1 1/2 tablespoons olive oil
• 2 medium onions, finely chopped
• 6 cloves garlic, minced
• 2 pounds lean ground beef
• 2 large eggs
• 1/2 cup milk
• 1 cup fresh bread crumbs
• 1/4 cup Dijon mustard
• 1/4 cup barbecue sauce
• 1 tablespoon well-drained horseradish
• 1/4 cup finely chopped flat-leaf parsley
• 1 teaspoon salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon minced fresh thyme
• 2 to 3 cups croutons, bought or homemade (see note)
• 1 1/2 teaspoons mild or hot chili powder
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons paprika
• 1 1/2 tablespoons Wondra flour
• 4 jumbo shrimp, peeled and deveined
• 1 teaspoon chili oil
• Mashed potatoes, for serving

1. For the meatloaf: Preheat oven to 375 degrees.
2. Place a large skillet over medium heat, and add the olive oil, onions and garlic.
3. Saute until translucent and tender, 3 to 4 minutes.
4. Remove from heat and set aside to cool.
5. In a large mixing bowl, combine ground beef, eggs and milk.
6. Mix well by hand, and add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onions and garlic.
7. Mix again, and add the parsley, salt, pepper and thyme.
8. Mix well until thoroughly combined.
9. Spread the croutons across a shallow 8-inch-square baking dish.
10. Top with the meatloaf mix, patting the surface so it is level.
11. Bake until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned, about 1 hour.
12. Toward the end of baking, prepare the chili shrimp.
13. For the chili shrimp: In a small mixing bowl, combine the chili powder, cayenne pepper, paprika and flour.
14. Dredge the shrimp in the mixture until well coated.
15. Place a small skillet over medium heat, and add the chili oil.
16. When it is hot, add the shrimp and cook for 2 minutes a side.
17. To finish, cut the meatloaf into 4 slices.
18. Place a slice on each of 4 plates, and top with a chili shrimp.
19. If desired, serve with mashed potatoes.

olive oil, onions, garlic, lean ground beef, eggs, milk, bread crumbs, dijon mustard, barbecue sauce, well, flatleaf parsley, salt, freshly ground black pepper, thyme, croutons, cayenne pepper, paprika, flour, jumbo shrimp, chili oil, potatoes

Taken from cooking.nytimes.com/recipes/1014137 (may not work)