STREAMING NOW: The Delicious Miss Dahl

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a