Colleton River Club’s Grilled Meatloaf

Recipe: Colleton River Club’s Grilled Meatloaf

Recipe of the month

Grilled meatloaf

This savory recipe, crafted by Chef Josh O’Neil, presents a delectable meatloaf lovingly enveloped in the Lowcountry’s cherished delight: sumptuous bacon. With a unique brown sugar ketchup glaze, a blend of meats and a touch of hot sauce, this is not your ordinary meatloaf; it’s a gastronomic masterpiece.

Ingredients (brown sugar ketchup glaze)

1/2 cup ketchup or chili sauce

1/4 cup packed brown sugar

1 1/3 tablespoons apple cider vinegar

Ingredients (meatloaf)

1 tablespoon oil

1 medium yellow onion, brunoised*

2 garlic cloves, minced

1/2 cup whole milk

2 large eggs

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon thyme, dried

1/4 teaspoon hot sauce

2 pounds bulk chuck, brisket, short rib or ground beef

1/4 cup crushed Ritz crackers

1/3 cup panko bread crumbs

1/3 cup minced flat-leaf parsley

10-12 slices of bacon


[1] Combine all brown sugar ketchup glaze ingredients, and set aside. Heat oven to 350 degrees. Sauté onion and garlic in oil over medium heat until softened. Let stand to cool. [2] In a stand mixer bowl combine milk, eggs, mustard, Worcestershire, salt, pepper, thyme and hot sauce. Add ground beef, crackers, panko, parsley and sautéed onion-garlic mixture. Mix with a dough hook on low speed. If sticking, add 1 teaspoon of milk at a time until no longer sticking. [3] Lay bacon strips next to each other on parchment paper. Form the meatloaf mixture into a log and lay equally across the bacon. Brush the loaf with glaze and firmly pull the bacon over the entire loaf. Roll in parchment paper. [4] Bake in heated oven until the loaf is 150 degrees (45 minutes-1 hour). Let stand to cool for 45 minutes before refrigerating. [5] Before serving, brush with glaze and caramelize under the broiler. 

*The brunoise cut is a highly refined culinary technique where the ingredient is initially julienned, then rotated a quarter turn and finely diced, resulting in exceptionally small cubes, each less than 3 mm on a side. Renowned for its precision, the brunoise cut is considered the epitome of knife skills, yielding the smallest and most delicate dice in culinary arts. 

Top view piles of diced onion, carrot and celery on wooden cutting board

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