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Meatloaf
with Parsnip & Sweet Potato Oven Fries
40 MIN
4 Servings
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.
Get Cooking-
NutritionPER SERVING
-
Calories600 Cals (est.)
fresh
ingredients
Title
-
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
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!
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!
Tips from Home Chefs