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OP meats are flash-frozen at the peak of freshness, then individually vacuum-sealed in air-tight packages to preserve taste, flavor and freshness.
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Servings: 6–8


2-3 tablespoon   olive oil
    Kosher salt and freshly ground pepper
1 cup   peeled, diced parsnip (4 oz; 2-4 parsnips)
3/4 cup   peeled, diced carrots (3 ounces; about 2 carrots)
1/2 cup   peeled, diced celery root (2 ounces)
1/3 cup   diced onion (1 1/2 oz)
3 lb   Organic Prairie Ground Beef
2 cup   soft, fresh bread crumbs (about 4 slices of quality bread)
1 cup   Organic Valley Whole Milk
2     Organic Valley Large Eggs
1/3 cup   ketchup (3 ounces)
1 tablespoon   kosher salt
1/4 teaspoon   freshly ground black pepper

1. Preheat the oven to 375F.

2. In a large sauté pan, heat the oil over medium-high heat. When hot, sauté the parsnips, carrots, celery root, and onions with a pinch of salt and pepper for 6 to 8 minutes or until softened. Set aside for 10 to 15 minutes to cool slightly.

3. In a large mixing bowl, mix together the bread crumbs, milk, eggs, ketchup, salt and pepper. Add the meat and cooked vegetables and using a wooden spoon or your hands, mix well.

4. Transfer the meat to a loaf baking dish.

5. Bake for about 1 1/2 hours or until the meat loaf is heated all the way through. An instant-read thermometer inserted in the center of the loaf will read 145F.

6. Serve the meatloaf from the pan. Slice into serving pieces about 1 inch thick.

From Sustainably Delicious: How to Make the World a Better Place, One Recipe at a Time (Rodale Books) by Michel Nischan with Mary Goodbody.