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“This meatloaf is formed on a bed of croutons then served with a jumbo chili seasoned shrimp on top, with mashed potatoes, if desired. Adapted from David Burke, culinary director of the Stadium Grill, a 250-seat restaurant in Bowlmor Lanes, Manhattan.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. In a mixing bowl, combine ground beef, eggs and milk; add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onion mixture and mix again.
  4. Season with salt, a little heavy on the pepper, parsley, and thyme; combine thoroughly.
  5. 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).
  6. Bake to an internal temperature 165 degrees F and the top browned, about 1 hour.
  7. Meanwhile, prepare the chili shrimp by combining the chili powder, cayenne, paprika and flour in a small bowl; dredge the shrimp in the
  8. mixture.
  9. Heat a small skillet, over medium high heat, and add the chili oil; once hot, cook the shrimp, about 2 minutes per side.
  10. To serve, cut the meatloaf into 4 slices and place each slice on a serving dish; top with a chili shrimp.
  11. Serve with mashed potatoes, if desired.
  12. 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.

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