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Meatloaf

with Parsnip & Sweet Potato Oven Fries

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, this time of year is perfect for getting to know our root vegetables. In this recipe, we’re serving a comforting, classic meatloaf—infused with tangy Worcestershire sauce, ketchup and spices—with a side of sweet potato and parsnip “fries.” Similar in appearance to carrots (their close relatives), parsnips are a pale-hued, uniquely sweet delight of the cooler seasons. Dusted with a rich assortment of spices and crisped up in the oven, these parsnips and sweet potatoes give standard fries some healthy (and delicious) competition.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Finely chop the parsley leaves and stems. Peel the parsnips; cut the parsnips and sweet potatoes lengthwise into ½-inch-thick sticks.

Cook the aromatics:
2 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and ¾ of the spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl.

Start the meatloaf:
3 Start the meatloaf:

To the bowl of cooked aromatics, add the ground beef, eggs, breadcrumbs, Worcestershire sauce, half the parsley and half the ketchup; season with salt and pepper. Mix until combined.

Form & bake the meatloaf:
4 Form & bake the meatloaf:

Place a large piece of aluminum foil (or parchment paper) on a clean, dry work surface. Place the ground beef mixture in the center of the foil. Gently roll and shape the mixture with the foil until it forms a tightly-packed, 10-inch by 3-inch loaf. Transfer the loaf and foil to a sheet pan (unrolling and flattening the foil to line the pan); evenly spread the remaining ketchup on top of the loaf. Bake 28 to 30 minutes, or until lightly browned and cooked through. Remove from the oven and carefully transfer to a serving dish. Let rest for at least 5 minutes.

Make the parsnip & sweet potato oven fries:
5 Make the parsnip & sweet potato oven fries:

While the meatloaf bakes, place the parsnips and sweet potatoes on a sheet pan. Drizzle with olive oil; season with salt, pepper and the remaining spice blend. Toss to thoroughly coat and arrange in a single, even layer. Place on a separate oven rack and roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

Serve your dish:
6 Serve your dish:

Slice the rested meatloaf into ¾-inch-thick pieces. Serve with the parsnip and sweet potato oven fries on the side. Garnish with the remaining parsley. Enjoy!

Tips from Home Chefs

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Finely chop the parsley leaves and stems. Peel the parsnips; cut the parsnips and sweet potatoes lengthwise into ½-inch-thick sticks.

2 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and ¾ of the spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl.

Start the meatloaf:
3 Start the meatloaf:

To the bowl of cooked aromatics, add the ground beef, eggs, breadcrumbs, Worcestershire sauce, half the parsley and half the ketchup; season with salt and pepper. Mix until combined.

4 Form & bake the meatloaf:

Place a large piece of aluminum foil (or parchment paper) on a clean, dry work surface. Place the ground beef mixture in the center of the foil. Gently roll and shape the mixture with the foil until it forms a tightly-packed, 10-inch by 3-inch loaf. Transfer the loaf and foil to a sheet pan (unrolling and flattening the foil to line the pan); evenly spread the remaining ketchup on top of the loaf. Bake 28 to 30 minutes, or until lightly browned and cooked through. Remove from the oven and carefully transfer to a serving dish. Let rest for at least 5 minutes.

5 Make the parsnip & sweet potato oven fries:

While the meatloaf bakes, place the parsnips and sweet potatoes on a sheet pan. Drizzle with olive oil; season with salt, pepper and the remaining spice blend. Toss to thoroughly coat and arrange in a single, even layer. Place on a separate oven rack and roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

6 Serve your dish:

Slice the rested meatloaf into ¾-inch-thick pieces. Serve with the parsnip and sweet potato oven fries on the side. Garnish with the remaining parsley. Enjoy!

Serve your dish: