Recipe: Colleton River Club’s Grilled Meatloaf

Recipe of the month

 Colleton River Club 

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

Directions

[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.