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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.
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2
Set aside to cool.
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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.
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4
Set aside 1/4 cup for the meatloaf; reserve the rest for another use.
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5
For the meatloaf: Heat a smoker with hickory and apple wood chips to 250 degrees F.
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6
In a small bowl, mix together the breadcrumbs and some salt and pepper to combine.
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7
Set aside.
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8
In a large bowl, combine the beef, pork and pork fat with the egg until sticky to the fingers.
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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.
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10
Sprinkle the breadcrumb mixture into the meat as you work it with your hands.
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11
Press the meatloaf mixture into 4 mini loaf pans and sprinkle the top of each meatloaf with the BBQ spice rub.
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12
Move the loaf pans to a 6-inch-deep roasting pan fitted with a wire rack and lid.
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13
Cook in the smoker until the centers register 150 degrees F on an instant-read thermometer, about 20 minutes.
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14
Glaze the top of each meatloaf with the reserved BBQ sauce.
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15
Let sit for a few minutes before slicing.
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16
For the creme fraiche mashed potatoes: Add the potatoes to a pot and add enough water to cover.
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17
Bring to a boil and continue to cook until tender, about 20 minutes.
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18
Drain and mash with the butter, creme fraiche and salt and pepper to taste.
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19
For the brown butter peas with shallots: In a saute pan over medium heat, melt 2 tablespoons of the butter over low heat.
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20
Add the shallots and cook until caramelized and tender, 10 to 15 minutes.
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21
Meanwhile, bring a large pot of water to a boil and add some salt.
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22
Blanch the peas for 2 to 3 minutes.
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23
Drain, then add them to the pan with the shallots.
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24
In a separate saucepan, heat the remaining 2 tablespoons butter until browned.
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25
Add the sage, lemon juice, 1 teaspoon salt and the pepper and stir to combine.
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26
Add the peas and shallots and toss to combine.
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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.
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28
Combine the flour, salt and some cayenne and paprika in a shallow bowl.
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29
Put the buttermilk in a separate shallow bowl.
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30
Dredge the onions first in the buttermilk, then in the flour mixture.
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31
Using a slotted spoon or any metal strainer, submerge the onions in the oil until they are a light golden brown color.
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32
Remove and drain on paper towels.
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33
Sprinkle on more salt if needed, and serve hot.
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34
Serve the meatloaf with the mashed potatoes, peas and red onion rings.
