Blue Ridge Country - July/August 2013 - 85

the Season’s recipe
Applewood-Bacon-Wrapped Carolina Bison Meat Loaf
Serves 15
Chef’s note: “The Bison Meat Loaf is actually a creation of our
sous chef, Matthew Lineback. It is his take on an old-time childhood favorite. Due to the abundant production of bison in this
area, it only made sense to give it a twist and do this meat loaf
in particular with bison and bison sausage. This is one of our
most popular dishes. The combination with garden herb pesto
and grainy mustard jus makes this once-simple dish a much
more refined version with a subtle, yet complex, plethora of
flavors.”

Meat Loaf
½ pound pancetta, diced medium
1 cup minced celery
1½ carrots, diced medium
Photo Courtsey season’s at highland lake inn

1 large yellow onion, diced medium
1 yellow bell pepper, diced medium
1 red bell pepper, diced medium
1 green bell pepper, diced medium
½ tablespoon minced garlic
3 tablespoons minced fresh herbs of choice
1 tablespoon dried oregano
5 eggs
1 pint heavy cream
5 cups panko breadcrumbs

The Bison Meat Loaf is given its rich, distinctive flavors by the combination
of garden herb pesto and grainy mustard jus.

5 pounds ground bison

Meat loaf:

1 pound bison sausage

Preheat oven to 380 degrees. Render pancetta in a large pan
until crispy. Add vegetables, garlic, and herbs and sauté until
tender, then cool on a sheet pan. Mix together eggs, cream,
and breadcrumbs in a bowl. Refrigerate. Mix together ground
bison, sausage, vegetables, and breadcrumb mixture. Season
with salt and pepper. Wrap mixture with bacon and put in a
mold. Bake for 1 hour. Let rest 15 minutes before serving.

salt and pepper to taste
bacon, 8 strips or more for wrapping as needed

Mustard jus:
2 cups beef demi-glace
½ cup barbecue sauce
1½ tablespoons whole-grain mustard

Mustard jus:

Yukon mash:

Bring all ingredients to a slow simmer in a saucepan until
reduced to a paste and nearly dry.

15 large potatoes

Yukon mash:

1 stick butter

Cook potatoes in water until done. Strain. Mix in remaining
ingredients.

1 cup heavy cream
salt and pepper to taste
asparagus, carrots, or other vegetables of choice for garnish

To serve: Slice meatloaf into 1-inch-thick serving size. Place in
center of plate. Flank with vegetables.
JULY/AUGUST 2013 | 85



Blue Ridge Country - July/August 2013

Table of Contents for the Digital Edition of Blue Ridge Country - July/August 2013

Blue Ridge Country - July/August 2013
Table of Contents
Digital Help Guide
Letters
From the Editor
From the Farm
Worth a Click
Creature Feature
Great Home Buys
Country Roads
The Hike
Mountain Report
Festivals and Events
The Best of the Mountains 2013
25 Years of Covers: Your Favorites
Ghost Town in the Sky Rises from the Dead to Live Again
Blossoms and Buddies: The Photoessay
25 Gen X and Gen Y-ers Changing Our Mountains for the Better
Beer! A Tasting Tour of Notable Microbrews in the Mountains
Then & Now: A Photo Tour
Chefs of the Mountains, Part III
Cabin in the Woods
Flavors
Mountain Garden
The Guest Column
Blue Ridge Country - July/August 2013 - Intro
Blue Ridge Country - July/August 2013 - Blue Ridge Country - July/August 2013
Blue Ridge Country - July/August 2013 - Cover2
Blue Ridge Country - July/August 2013 - Table of Contents
Blue Ridge Country - July/August 2013 - 4
Blue Ridge Country - July/August 2013 - 5
Blue Ridge Country - July/August 2013 - Digital Help Guide
Blue Ridge Country - July/August 2013 - Letters
Blue Ridge Country - July/August 2013 - From the Editor
Blue Ridge Country - July/August 2013 - 9
Blue Ridge Country - July/August 2013 - From the Farm
Blue Ridge Country - July/August 2013 - 11
Blue Ridge Country - July/August 2013 - Worth a Click
Blue Ridge Country - July/August 2013 - 13
Blue Ridge Country - July/August 2013 - Creature Feature
Blue Ridge Country - July/August 2013 - 15
Blue Ridge Country - July/August 2013 - Great Home Buys
Blue Ridge Country - July/August 2013 - 17
Blue Ridge Country - July/August 2013 - Country Roads
Blue Ridge Country - July/August 2013 - 19
Blue Ridge Country - July/August 2013 - 20
Blue Ridge Country - July/August 2013 - 21
Blue Ridge Country - July/August 2013 - The Hike
Blue Ridge Country - July/August 2013 - 23
Blue Ridge Country - July/August 2013 - 24
Blue Ridge Country - July/August 2013 - Mountain Report
Blue Ridge Country - July/August 2013 - Festivals and Events
Blue Ridge Country - July/August 2013 - 27
Blue Ridge Country - July/August 2013 - 28
Blue Ridge Country - July/August 2013 - 29
Blue Ridge Country - July/August 2013 - The Best of the Mountains 2013
Blue Ridge Country - July/August 2013 - 31
Blue Ridge Country - July/August 2013 - 32
Blue Ridge Country - July/August 2013 - 33
Blue Ridge Country - July/August 2013 - 34
Blue Ridge Country - July/August 2013 - 35
Blue Ridge Country - July/August 2013 - 36
Blue Ridge Country - July/August 2013 - 37
Blue Ridge Country - July/August 2013 - 38
Blue Ridge Country - July/August 2013 - 39
Blue Ridge Country - July/August 2013 - 40
Blue Ridge Country - July/August 2013 - 41
Blue Ridge Country - July/August 2013 - 25 Years of Covers: Your Favorites
Blue Ridge Country - July/August 2013 - 43
Blue Ridge Country - July/August 2013 - 44
Blue Ridge Country - July/August 2013 - 45
Blue Ridge Country - July/August 2013 - Ghost Town in the Sky Rises from the Dead to Live Again
Blue Ridge Country - July/August 2013 - 47
Blue Ridge Country - July/August 2013 - 48
Blue Ridge Country - July/August 2013 - Blossoms and Buddies: The Photoessay
Blue Ridge Country - July/August 2013 - 50
Blue Ridge Country - July/August 2013 - 51
Blue Ridge Country - July/August 2013 - 52
Blue Ridge Country - July/August 2013 - 53
Blue Ridge Country - July/August 2013 - 54
Blue Ridge Country - July/August 2013 - 55
Blue Ridge Country - July/August 2013 - 25 Gen X and Gen Y-ers Changing Our Mountains for the Better
Blue Ridge Country - July/August 2013 - 57
Blue Ridge Country - July/August 2013 - 58
Blue Ridge Country - July/August 2013 - 59
Blue Ridge Country - July/August 2013 - 60
Blue Ridge Country - July/August 2013 - 61
Blue Ridge Country - July/August 2013 - 62
Blue Ridge Country - July/August 2013 - 63
Blue Ridge Country - July/August 2013 - Beer! A Tasting Tour of Notable Microbrews in the Mountains
Blue Ridge Country - July/August 2013 - 65
Blue Ridge Country - July/August 2013 - 66
Blue Ridge Country - July/August 2013 - 67
Blue Ridge Country - July/August 2013 - 68
Blue Ridge Country - July/August 2013 - 69
Blue Ridge Country - July/August 2013 - 70
Blue Ridge Country - July/August 2013 - 71
Blue Ridge Country - July/August 2013 - Then & Now: A Photo Tour
Blue Ridge Country - July/August 2013 - 73
Blue Ridge Country - July/August 2013 - 74
Blue Ridge Country - July/August 2013 - 75
Blue Ridge Country - July/August 2013 - 76
Blue Ridge Country - July/August 2013 - 77
Blue Ridge Country - July/August 2013 - 78
Blue Ridge Country - July/August 2013 - 79
Blue Ridge Country - July/August 2013 - Chefs of the Mountains, Part III
Blue Ridge Country - July/August 2013 - 81
Blue Ridge Country - July/August 2013 - 82
Blue Ridge Country - July/August 2013 - 83
Blue Ridge Country - July/August 2013 - 84
Blue Ridge Country - July/August 2013 - 85
Blue Ridge Country - July/August 2013 - Cabin in the Woods
Blue Ridge Country - July/August 2013 - 87
Blue Ridge Country - July/August 2013 - 88
Blue Ridge Country - July/August 2013 - 89
Blue Ridge Country - July/August 2013 - Flavors
Blue Ridge Country - July/August 2013 - 91
Blue Ridge Country - July/August 2013 - Mountain Garden
Blue Ridge Country - July/August 2013 - 93
Blue Ridge Country - July/August 2013 - 94
Blue Ridge Country - July/August 2013 - 95
Blue Ridge Country - July/August 2013 - 96
Blue Ridge Country - July/August 2013 - 97
Blue Ridge Country - July/August 2013 - DE1
Blue Ridge Country - July/August 2013 - DE2
Blue Ridge Country - July/August 2013 - DE3
Blue Ridge Country - July/August 2013 - DE4
Blue Ridge Country - July/August 2013 - DE5
Blue Ridge Country - July/August 2013 - DE6
Blue Ridge Country - July/August 2013 - DE7
Blue Ridge Country - July/August 2013 - DE8
Blue Ridge Country - July/August 2013 - DE9
Blue Ridge Country - July/August 2013 - 99
Blue Ridge Country - July/August 2013 - The Guest Column
Blue Ridge Country - July/August 2013 - Cover3
Blue Ridge Country - July/August 2013 - Cover4
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