Inspired by a roadtrip to Charleston and Savannah several years ago, tonight’s menu features a different treatment of traditional meatloaf. While the basic recipe is essentially the same as most others, the difference relies on the fact that the loaf must be made in advance and chilled overnight until firm. Then, thick slices are heated and charred on an outdoor grill or stovetop grill pan. (If possible, I recommend the outdoor grill which helps impart a more smoky flavor and adds another layer of depth to the dish.) At the restaurant the slices were served with the standard gravy. In my variation, I have used a basting of barbeque sauce instead. The accompanying corn and asparagus salad is a staple at The Lady and Sons–Paula Deen’s restaurant in Savannah. And once again, while the meatloaf and salad take a bit of prep time, the beauty is that both MUST be made ahead of time, (ditto the dessert tartlets)–so there is little to do right before the meal.

Char-grilled meatloaf slices basted with barbeque sauce
Chilled corn and asparagus salad
Garlic mashed potatoes
Southern biscuit muffins

Lemon curd tartlet in a cookie crumb shell with a dollop of whipped cream