Meatloaf

with Parsnip & Sweet Potato Oven Fries

40 MIN

4 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

600 Cals (est.)

fresh

ingredients

1⅛ lbs Ground Beef
2 Farm Eggs
4 cloves Garlic
1¼ lbs Parsnips
1 lb Sweet Potatoes
1 Red Onion
1 large bunch Parsley
1 Tbsp Vegetarian Worcestershire Sauce
½ cup Ketchup
⅓ cup Panko Breadcrumbs
1½ Tbsps Meatloaf Spice Blend (Montreal Steak Seasoning, Italian Seasoning, Ground Mustard & Crushed Aleppo Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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!