Holiday Meatloaf & Roasted Root Vegetables
Holiday Meatloaf & Roasted Root Vegetables
Serves 6-8
Takes 1 hour, 45 minutes
INGREDIENTS
1 tablespoon sunflower oil
1 large yellow onion, diced
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 large (or 2 small) shallots, minced
5 garlic cloves, peeled and minced
1/4 cup dried parsley
1 pound ground pork
1 pound ground beef
1/2 cup raw rolled oats
1/2 cup finely shredded parmesan
2 eggs
1/2 teaspoon red pepper flakes
Meatloaf Glaze:
4 cups cherry tomatoes
1/4 cup water
1/3 cup honey
1/4 cup sorghum syrup
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
Roasted Root Veggies:
4-5 gold potatoes, cut into 1-inch chunks
3 large carrots, peeled and cut into 1/2-inch chunks
1 celeriac, peeled and cut into 1/2-inch chunks
1 purple top turnip, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
INSTRUCTIONS:
Preheat the oven to 350 degrees F.
In a medium saucepan, combine tomatoes and water. Simmer over medium high heat until liquid is reduced, about 20 minutes.
While that reduces, heat oil over medium heat in a large skillet until it shimmers. Add onion along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until softened, about 5 minutes. Reduce heat to medium low and add shallots. Saute about 3 minutes more and then add garlic. Cook until onions and garlic are just beginning to take on color, about 5 minutes. Stir in parsley and set aside.
Gently mash tomatoes then reduce to low and stir in honey, sorghum syrup, apple cider vinegar, and 1/2 teaspoon salt. Let simmer for 15 minutes then puree until smooth.
In a large bowl, combine onion garlic mixture with pork, beef, oats, parmesan, eggs, red pepper flakes, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add two tablespoons of the tomato sauce (at whatever point it has reduced) and combine mixture with your hands. Press meat mixture into a loaf on a baking sheet and cook for 70 minutes.
When the meatloaf has about 45 minutes left to cook, add potatoes, carrots, celeriac, and turnip to the pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon half the tomato sauce over the meatloaf and return to the oven. Cook until veggies are browned and crisped, and meatloaf internal temperature reaches 165 degrees.
Serve meatloaf in slices alongside roasted veggies and remaining sauce.
Recipe by Lauren Rudersdorf of The Leek & The Carrot
Lauren is a food blogger, freelancer, and recipe developer for Edible Madison where her Cook at Home column brings together voices and inspiration from across the region. She is a fierce advocate for local farms, local food, and cooking with the seasons. After ten years of owning and operating an organic CSA vegetable farm with her husband Kyle, Lauren draws her inspiration from the land and bounty available here in Wisconsin.