Michel Nischan
James Beard Award-winning chef, author and CEO/founder of Wholesome Wave, a nonprofit committed to food sustainability says, “Nell Newman asked if I could help advise her “Pops,” (Paul), on the opening of his restaurant in 2006. The more Paul and I met, the clearer it became that we were destined to be partners. His love of American classic foods, like macaroni and cheese, pot roast and a great burger matched my own. The galvanizing dish was meatloaf! When I demonstrated to Paul that we could change the vegetables, sauces and various toppings to reflect the seasonality of local produce, he was hooked!”
Meatloaf
Serves 6 to 8
2–3 tablespoons olive oil
1 cup peeled, diced parsnips (2–4 parsnips)
¾ cup peeled, diced carrots (about 2 carrots)
½ cup peeled, diced celery root
⅓ cup diced onion
Kosher salt and ground black pepper
2 cups soft, fresh bread crumbs
1 cup whole milk
2 large eggs
⅓ cup ketchup
1 tablespoon kosher salt
¼ teaspoon freshly ground black pepper
3 pounds high-quality ground beef, preferably pasture-raised
1. Preheat the oven to 375˚F.
2. Heat the oil in a large skillet over medium-high heat. When hot, add the parsnips, carrots, celery root and onion with a pinch of salt and pepper. Cook for 6 to 8 minutes, or until softened. Let cool for 10 to 15 minutes.
3. Mix together the bread crumbs, milk, eggs, ketchup, salt and pepper in a large mixing bowl. Add the meat and cooked vegetables. Use a wooden spoon or your hands to mix well. Transfer the meat to an 8-inch or 9-inch square or round baking dish. Spread it into a loaf form slightly mounded in the middle.
4. Bake for about 1 ½ hours, or until the meat loaf is cooked all the way through. An instant-read thermometer inserted in the center of the loaf should read 145˚F.
5. Serve the meat loaf from the pan. Slice into serving pieces about 1 inch thick.
Photograph by ©2010 by Andre Baranawski
