Millionaire'S Meatloaf - cooking recipe

Ingredients

FOR THE MEATLOAF
1 1/2 tablespoons olive oil
2 medium onions, finely chopped
6 garlic cloves, minced
2 lbs ground beef
2 large eggs
1/2 cup milk
1 cup fresh breadcrumb
1/4 cup Dijon mustard
1/4 cup barbecue sauce
1 tablespoon horseradish, well-drained
1/4 cup fresh parsley, finely chopped
kosher salt & freshly ground black pepper
1 teaspoon fresh thyme, minced
2 -3 cups croutons, bought (see note for instructions) or 2 -3 cups homemade croutons (see note for instructions)
FOR THE CHILI SHRIMP
1 1/2 teaspoons 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

Preparation

Preheat oven to 375 degrees F.
Heat a large skillet, over medium high, add oil, onions, and garlic; saute until onions are translucent, about 3 to 4 minutes, then set aside.
In a mixing bowl, combine ground beef, eggs and milk; add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onion mixture and mix again.
Season with salt, a little heavy on the pepper, parsley, and thyme; combine thoroughly.
Spread the croutons on the bottom of an 8 inch square baking dish; top with meatloaf mixture (patting it down so that it is level).
Bake to an internal temperature 165 degrees F and the top browned, about 1 hour.
Meanwhile, prepare the chili shrimp by combining the chili powder, cayenne, paprika and flour in a small bowl; dredge the shrimp in the
mixture.
Heat a small skillet, over medium high heat, and add the chili oil; once hot, cook the shrimp, about 2 minutes per side.
To serve, cut the meatloaf into 4 slices and place each slice on a serving dish; top with a chili shrimp.
Serve with mashed potatoes, if desired.
NOTE: to make croutons, cube white bread and toss with a little olive oil, salt, and pepper; place in a 4oo degree F oven, stirring once or twice, until lightly browned, about 15 minutes.