Jonathan Weiner
As executive chef at Cliffs Valley, which is part of a seven-club collection of luxury golf communities in the Carolinas, Richard Gras makes a first-rate meatloaf, seasoned with oregano, thyme and red pepper flakes, and studded with diced pickle spears. But since meatloaf comes in countless iterations, we asked Chef Gras to lay out some basic ground rules for preparing the comforting ground-beef dish.
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