10/16/2026
This is one of our core entrees at Blue Stag. The dish and plating are simple, which gives me the opportunity to practice timing each component so the dish goes out hot and fresh to the guest. I heat the meatloaf and brown both sides, then add the chipotle barbecue sauce so it has time to heat and saturate the meatloaf. While the meatloaf is working, I blanch the green beans, heat butter and roasted garlic puree in a saute pan, and toss the green beans in the garlic butter sauce. When I add the green beans to the saute pan, I also call for a plate with mashed potatoes and gravy from the grill station, then place the green beans on the plate. I plate my finished meatloaf and top with green onions, and it is ready to go to the guest.
