Cook for about 45 minutes or until meatloaf has reached an internal temperature of 155°. (ALL SUB-RECIPES SERVE 6) MEATLOAF YOU’LL NEED 1 cup BBQ sauce 2 eggs 1 cup roasted red peppers 2 cloves garlic 18 oz ground beef (chuck) 18 oz ground pork butt 1 yellow onion, diced ½ tsp cayenne pepper 1 tsp chili powder 1 tsp Cajun seasoning 1½ tsp kosher salt 1 tsp ground black pepper 2 lbs green beans, blanched 1 tbsp butter 1 tbsp lemon juice . Next add green beans. PLATING 1 stick butter Cole Slaw. 1½ qt canola oil. Just before serving sauce, whisk in the remaining 1/4 cup of cubed butter, and add mushrooms. All rights reserved. 2) Using a whisk, slowly incorporate the grated cheddar cheese into the milk and heavy cream mixture. 10 oz panko bread crumbs Melt half of the butter in a saute pan (reserving the other 1/4 cup) over medium-high heat, and saute onion until it caramelizes. 5) Pack the mixture into a 10-inch loaf pan.

6) Drop the coated onions into the 350° oil and allow to cook until the onions are golden brown, just about 1 minute. 1 tsp black pepper 5) Place in a 325° oven and cook for 1 hour. MASHED POTATOES Place mashed potatoes on the plate and top with green beans.

4) Add pureed BBQ sauce mixture, using your hands or a wooden spoon to mix all ingredients together. Increase heat to medium-high and return pot to stove. 1 tbsp butter 1 cup BBQ sauce Strain and set aside. 2) Add ground beef and season with salt and pepper.

Let reduce by two-th… Remove from heat and add oregano, cumin, cinnamon, chili powder, and ground chocolate and gradually whisk in beef stock. 2) Cover sliced onions with buttermilk and allow to soak for approximately 1 hour prior to serving. Cook for about 4 minutes. Taste and add salt and pepper, as needed. 5 parsnips, peeled and chopped About 10 to 20 minutes before the meatloaf is done, begin the sauce. 2 cups heavy cream 7) Season with salt and pepper.

3) In a large mixing bowl, add ground beef, ground pork, onion, cayenne pepper, chili powder, Cajun seasoning, salt, and pepper. 1 tsp cayenne pepper 1 tbsp fresh lemon juice, FOR THE PARSNIP PUREE

1) Fill a large pot almost to the top with cold water, add potatoes, and season with 1 cup of kosher salt. Fry up a small test batch; taste for salt and pepper, and adjust the seasoning as needed. 1 qt heavy cream

YOU’LL NEED

1 large white onion Mix well. 2) Bring potatoes to a boil and allow, to boil for 10 minutes. 3) Add chicken stock and cream and bring to a boil.

3) Place meatloaf mixture on a piece of parchment or plastic wrap. Heat. 1 large Spanish onion, diced

2) Add parsnips and cook for another 5 minutes. 5 Idaho baking potatoes, peeled and diced medium

Allow to sweat for 5 minutes or until onions are translucent. 1) In a large rondo style pot place sliced onions. MAKE IT 1) Pre-heat oven to 325°. Spread out the mixture to ½ inch in thickness. Form the ground beef mixture into a loaf and place in a baking dish. In As Seen on Restaurant: Impossible, Beef, Entrees, In The Kitchen, Magazine, Recipes by RI MagazineOctober 1, 2019, From the episode “Lakefront Disaster” (Besse’s on Clear Lake), FOR THE MEATLOAF