• 0
  • 0


  • A minimum order of $45 is needed for delivery.


Not Your Grandmother’s Meatloaf, with Radicchio & Sweet Potato Salad

This is one of those dishes that you'll make and you'll literally say to yourself, "I can't believe the deliciousness I have created". This meatloaf has a wonderful sweet-yet-savory flavor and the pairing of tender pork and shredded carrots and sweet potatoes gives this loaf an amazing texture. It is topped with a silky, rich gravy that has a complex sage flavor. That's right, you heard us, we're showing you how to make the perfect gravy. The side salad of bitter raddichio and sweet potato and carrots is dressed with sweet balsalmic vinegar.

Cook Time: 40 Min

About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • Yellow Onion

    Yellow Onion

  • Sage


  • PeachDish Salt

    PeachDish Salt

  • Whole Grain Mustard

    Whole Grain Mustard

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Parmesan Cheese

    Parmesan Cheese

  • Radicchio


  • Turbinado Sugar

    Turbinado Sugar

  • Balsamic Vinegar

    Balsamic Vinegar

  • Olive Oil

    Olive Oil

  • All Purpose Flour

    All Purpose Flour

  • Ground Pork

    Ground Pork


Preheat your oven to 375 degrees.
You’ll need two medium sized mixing bowls, one for the radicchio salad, and one for the polpettone mixture.
Grate the carrot, and sweet potato. Divide both into each of the bowls. Grate 1/4 cup of onion, and chop the sage, then add them to the meatloaf bowl.
Also add to the meatloaf bowl: the ground pork, 1 teaspoon PeachDish salt, the spicy mustard, and one packet of the Braggs (2 teaspoons). Mix vigorously to thoroughly combine the ingredients
Divide the meat mixture in half, and shape each half on a heavy baking sheet into an oblong that is about 4 times longer than it is wide, and slightly thinner in the center than the ends. Bake at 375 for 10 minutes, then top with grated parmesan and cook for 5 minutes more (or until an internal temperature of 165 degrees is reached). When fully cooked, remove from oven and let rest for at least 5 minutes.
While the meatloaf cooks, chop the radicchio and add to the carrots and sweet potatoes in the mixing bowl. Add the turbinado sugar, balsamic vinegar, olive oil, and 1 teaspoon of PeachDish salt. Mix to coat and evenly combine.
Once the meatloaf has cooked, transfer all of the rendered drippings to a small sauce pot. Add the flour to the pan, and stir to thoroughly combine. Place over a medium heat, and cook for 1-2 minutes, or until the flour smells faintly nutty. Whisk rapidly and slowly add the water, then remaining 2 teaspoons of Braggs amino. Bring to a simmer, continue stirring, and remove from heat after 2-3 minutes.
Serve the meatloaf with gravy, and a side of radicchio salad & enjoy!