Ingredients Weight Measure
Russett potatoes 4 lbs.
Yellow onions 1-1/2 lbs.
Red bell peppers 1-1/2 lbs.
Chives 5 oz.
Garlic cloves, divided 10 ea.
Shallots, divided 2 ea.
Red onions 3/4 lb.
Butter 1/3 lb
Whole milk, divided 2-1/2 cups
Ground beef, 85% lean 5 lbs.
Eggs 5 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 3 oz.
Salt and pepper to taste
Olive oil as needed
Cola 2 cups
Ketchup 2-1/2 cups
Thyme, sprigs 2 ea.
TABASCO® brand Chipotle Pepper Sauce 1 tsp.
Whole butter, divided 1/2 lb.
TABASCO® brand Garlic Pepper Sauce 2 tsp.
Port wine 2 cups
Beef stock 1/2 gal.
All-purpose flour 2 cups


  1. Begin mise en place by peeling potatoes, small dicing yellow onions and bell peppers, shaving chives, mincing garlic and shallots and thinly slicing red onions into rings 1/8" thick.
  2. Bring a large pot of slightly salted water to the boil. Add potatoes and cook until tender. Strain and reserve warm.
  3. Using 1/3 lb. butter, over high heat, sauté 4 garlic cloves, 1 shallot, diced onions, bell peppers and chives until soft. Finish by adding 1 cup milk and simmering for 5 minutes. Chill.
  4. Once chilled, combine milk mixture with ground beef, eggs, TABASCO® Green Jalapeño Pepper Sauce, salt and pepper. Mix well and cook a small "dumpling" of meat off to check seasoning. Adjust salt and pepper if necessary.
  5. Transfer meat mixture to a lightly oiled meatloaf pan, compacting well. Turn meatloaf out of pan onto a lightly oiled sheetpan. Roast at 350°F for 30 minutes.
  6. While meatloaf is cooking, in a sauce pot, sauté 2 garlic cloves in olive oil until lightly browned. Add cola and reduce by 2/3. Add ketchup, thyme sprigs and TABASCO® Chipotle Pepper Sauce. Reduce by 1/3 over low heat, check seasoning and reserve.
  7. In a sauté pan, lightly sauté 2 garlic cloves until lightly browned. Add remaining milk and 1 tsp. butter. Warm until butter just melts. Season and reserve.
  8. Over low heat, rice potatoes into a large pot. Gradually add milk mixture, whisking vigorously until smooth and creamy. Add TABASCO® Garlic Pepper Sauce, check for seasonings and hold for service.
  9. Once meatloaf has cooked for 30 minutes, remove from oven and turn oven up to 450°F. Generously brush ketchup glaze over meatloaf. Place meatloaf back in oven for 5 more minutes. Allow to rest at room temperature for 10 minutes before slicing.
  10. Sauté remaining garlic and shallots until lightly browned. Deglaze with port wine and reduce by 3/4. Add beef stock, bring to a boil, simmer and reduce until nappe. Check seasonings, strain and monter au beurre remaining butter at service.
  11. Dredge onion rings in flour that has been seasoned with salt and pepper. Fry in 360°F oil until golden brown. Blot off any excess oil, season and reserve.
  12. To plate: In the center of each preheated plate, using a round food mold, spoon potatoes into mold and compact lightly. Remove mold. Cut a 5 oz. portion of meatloaf and place on top of potatoes. Nap 2 oz. of sauce over meatloaf. Finish by topping with onion rings and serve immediately.

Yield: 17 servings