- 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.