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1
For the meatloaf:
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2
Preheat the oven to 375 degrees F.
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3
Combine the ground beef, milk, onion, garlic, Heinz 57, breadcrumbs, parsley, salt and pepper in a bowl.
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4
Mix well.
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5
Form the ground beef mixture into a loaf and place in a baking dish.
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6
Bake until the meatloaf reaches an internal temperature of 150 degrees F, 45 to 60 minutes, basting with the pan drippings every 15 minutes.
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7
Brush the meatloaf with the BBQ sauce 15 minutes before it's done cooking.
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8
Remove the meatloaf from the oven and allow it to rest for 15 minutes, then cut into six portions and hold for plating.
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9
For the ham hock broth:
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10
Fill a 6-quart pot with 1 gallon cold water.
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Add the ham hocks.
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Bring the water to a boil over high heat, then reduce to a simmer.
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13
Allow the broth to simmer for 3 hours.
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14
Add the onions, carrots, celery and corn cobs, and simmer for 1 hour more.
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15
Strain the broth through a fine-mesh sieve (the final quantity should be between 2 and 3 quarts).
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16
Remove the ham hocks and pick the meat for use in the collard greens.
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17
For the collard greens:
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18
Melt the butter in a large pot.
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19
Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions.
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20
Add the chile flakes and saute 1 minute.
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21
Add the collard greens and ham hock meat, stirring to wilt the collards.
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22
Add the cider vinegar, apple juice and 8 cups of the ham hock broth, and bring to a simmer.
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23
Cover the pot and simmer until the greens are tender, 1 hour.
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24
Season with salt and pepper.
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25
For the mac and cheese:
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26
In a saucepot, melt the butter and then whisk in the flour to make a roux.
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27
Cook the roux for 2 minutes, then slowly whisk in the milk and bring to a simmer.
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28
Cook for 10 to 15 minutes, whisking regularly.
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29
Add the cream cheese and cheddar, stirring until all the cheese is melted into the sauce.
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30
Just before plating, heat the chicken stock in a pan and add the cooked pasta.
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31
Once the pasta is hot, add the cheese sauce and bring to a boil.
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32
Reduce the sauce to a thick consistency that coats the back of the spoon.
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33
Stir in the salt and pepper.
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34
For Plating: Divide the mac and cheese between the six plates.
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35
Place a piece of the meatloaf over the top of the mac and cheese.
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36
With a slotted spoon, put some of the collard greens next to the meatloaf.
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37
Serve.
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38
Melt the butter in a saucepot.
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39
Add the onions and garlic, and saute until the onions are translucent.
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40
Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne.
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41
Cook for 2 to 3 minutes to toast the spices.
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42
Add the brown sugar and molasses; stir until the sugar is dissolved.
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43
Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer.
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44
Cook the sauce for 30 to 45 minutes and then puree with an immersion blender.
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45
Season with salt and pepper.
