Not your Grandmother's Meatloaf with Raddichio & Sweet Potato Salad
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Not your Grandmother’s Meatloaf with Raddichio & Sweet Potato Salad
Not Your Grandmother’s Meatloaf with Radicchio & Sweet Potato Salad PREP: 20-30 minutes COOK: 30-40 minutes YIELD: 2 servings Meatloaf with Radicchio & Sweet Potato Salad
1/2 cup 1 cup 1/4 cup 4 leaves 10 oz. 2 tsp. 1 1/2 tsp. 4 tsp.
carrot sweet potato onion sage pork, ground PeachDish salt, divided spicy mustard Bragg’s Liquid Aminos, divided 2 tbsp. Parmesan, grated
2 cups 1 1/2 tbsp. 2 tbsp. 1 tbsp. 2 tsp. 1/2 cup
radicchio turbinado sugar balsamic vinegar olive oil* flour, all purpose hot water
6. Divide meat mixture in half, and shape each half on a heavy baking sheet into an oblong about 4 times longer than it is wide, and slightly thinner in the center than the ends. Bake at 375°F for 10 minutes, then top with grated parmesan and cook for 5 minutes more (or until an internal temperature of 165 degrees is reached). When fully cooked, remove from oven and let rest for at least 5 minutes. 7. While the meatloaf bakes, add turbinado sugar, balsamic vinegar, olive oil, and 1 teaspoon of PeachDish salt to the radicchio salad bowl. Mix to coat and evenly combine.
* Ingredients not included in your PeachDish box METHOD 1. Please read the entire recipe card before beginning. 2. Preheat your oven to 375°F degrees. 3. You’ll need two medium sized mixing bowls, one for the radicchio salad and one for the meatloaf mixture. 4. Grate the carrot and sweet potato. Measure, then divide equally into each of the bowls. If you have extra sweet potato or carrot, you can reserve it for later, or just grate and add it to the salad. Grate 1/4 cup of onion, chop the sage, then add them to the meatloaf bowl. Cut the radicchio into wedges, thinly shred, and add to salad bowl.
8. Once the meatloaf has cooked, transfer all of the rendered drippings to a small sauce pot. Add the flour to the pan, and stir to thoroughly combine. Place over a medium heat, and cook for 1-2 minutes, or until the flour smells faintly nutty. Whisk rapidly and slowly add the water, then remaining 2 teaspoons of Braggs amino. Bring to a simmer, continue stirring, and remove from heat after 2-3 minutes.
9. Serve the meatloaf with gravy, and a side of radicchio salad & enjoy!
5. Also add to the meatloaf bowl: ground pork, 1 teaspoon PeachDish salt, spicy mustard, and one packet of Braggs (2 teaspoons). Mix vigorously to thoroughly combine the ingredients. Recipe Courtesy of Chef Seth Freedman
Not your Grandmother’s Meatloaf with Raddichio & Sweet Potato Salad
Not Your Grandmother’s Meatloaf with Radicchio & Sweet Potato Salad PREP: 20-30 minutes COOK: 30-40 minutes YIELD: 2 servings Meatloaf with Radicchio & Sweet Potato Salad
1/2 cup 1 cup 1/4 cup 4 leaves 10 oz. 2 tsp. 1 1/2 tsp. 4 tsp.
carrot sweet potato onion sage pork, ground PeachDish salt, divided spicy mustard Bragg’s Liquid Aminos, divided 2 tbsp. Parmesan, grated
2 cups 1 1/2 tbsp. 2 tbsp. 1 tbsp. 2 tsp. 1/2 cup
radicchio turbinado sugar balsamic vinegar olive oil* flour, all purpose hot water
6. Divide meat mixture in half, and shape each half on a heavy baking sheet into an oblong about 4 times longer than it is wide, and slightly thinner in the center than the ends. Bake at 375°F for 10 minutes, then top with grated parmesan and cook for 5 minutes more (or until an internal temperature of 165 degrees is reached). When fully cooked, remove from oven and let rest for at least 5 minutes. 7. While the meatloaf bakes, add turbinado sugar, balsamic vinegar, olive oil, and 1 teaspoon of PeachDish salt to the radicchio salad bowl. Mix to coat and evenly combine.
* Ingredients not included in your PeachDish box METHOD 1. Please read the entire recipe card before beginning. 2. Preheat your oven to 375°F degrees. 3. You’ll need two medium sized mixing bowls, one for the radicchio salad and one for the meatloaf mixture. 4. Grate the carrot and sweet potato. Measure, then divide equally into each of the bowls. If you have extra sweet potato or carrot, you can reserve it for later, or just grate and add it to the salad. Grate 1/4 cup of onion, chop the sage, then add them to the meatloaf bowl. Cut the radicchio into wedges, thinly shred, and add to salad bowl.
8. Once the meatloaf has cooked, transfer all of the rendered drippings to a small sauce pot. Add the flour to the pan, and stir to thoroughly combine. Place over a medium heat, and cook for 1-2 minutes, or until the flour smells faintly nutty. Whisk rapidly and slowly add the water, then remaining 2 teaspoons of Braggs amino. Bring to a simmer, continue stirring, and remove from heat after 2-3 minutes.
9. Serve the meatloaf with gravy, and a side of radicchio salad & enjoy!
5. Also add to the meatloaf bowl: ground pork, 1 teaspoon PeachDish salt, spicy mustard, and one packet of Braggs (2 teaspoons). Mix vigorously to thoroughly combine the ingredients. Recipe Courtesy of Chef Seth Freedman
