-
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.
