BBQ Meatloaf with Creme Fraiche Potatoes Brown Butter Peas with Shallots and Red Onion Rings

Ingredients

• 1 1/4 cups ketchup
• 1/3 cup lemon juice
• 1/3 cup brown sugar
• 1/3 cup Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic
• Hot sauce, such as Sriracha, as needed
• 1/3 cup dark brown sugar
• 2 teaspoons ground paprika
• 1 1/2 teaspoons kosher salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon mustard powder
• Heaping 1/3 cup panko breadcrumbs
• Kosher salt and freshly ground black pepper
• 8 ounces lean ground beef
• 8 ounces ground pork
• 4 ounces ground pork fat
• 1 organic free-range egg
• 1/2 cup San Marzano tomatoes, chopped
• 2 russet potatoes, cut into large dice and chilled in cold water
• 1 stick (8 tablespoons) butter
• 1/4 cup creme fraiche
• Kosher salt and freshly ground black pepper
• 4 tablespoons butter
• 8 shallots, peeled
• Kosher salt
• 1 cup English peas
• 2 teaspoons chopped fresh sage
• 1 teaspoon lemon juice
• 1 teaspoon freshly ground black pepper
• Canola oil, for deep-frying

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