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About the Dish

  • Russet Potatoes

    Russet Potatoes

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Carrot


  • Onion


  • Bread Crumbs

    Bread Crumbs

  • Parsley


  • Thyme


  • Tomato Ketchup

    Tomato Ketchup

  • Parmesan Cheese

    Parmesan Cheese

  • PeachDish Salt

    PeachDish Salt

  • Butter


  • Oyster Mushrooms

    Oyster Mushrooms

  • Spinach



Please read entire recipe before beginning. Preheat oven to 375°F. Peel the potatoes, and cut them into 1-inch pieces. Cut the root end from garlic cloves; crush and peel cloves. Place the potatoes, garlic and 1/2 teaspoon kosher salt in a small saucepan, and cover with water. Bring to a boil, then reduce heat to maintain a heavy simmer. Cook 12-15 minutes, or until the potatoes are so tender they can be broken apart with a fork.
Prepare your mise en place: Shred carrots on a grater, then roughly chop to shorten the shreds. Peel onion, and cut in half. Thinly slice one half, and shred the other on a grater. Pick and chop thyme leaves. Pick and chop parsley leaves. Tear or cut the mushrooms into bite-size pieces.
In a mixing bowl, combine ground beef, carrot, shredded onion, bread crumbs, thyme, parsley, egg, 1 packet ketchup, (¾ oz) ground Parmesan, and 1/2 teaspoon PeachDish salt. Mix well.
Use 1 teaspoon cooking oil to grease a heavy baking pan. Divide the meat mixture in half, and shape each half on a heavy baking sheet into an oblong about 2 inches by 8 inches, and slightly thinner in the center than the ends. Top loaves with remaining ketchup packet. Bake 15-18 minutes (or until an internal temperature of 155 degrees is reached). When fully cooked, remove from oven and let rest for at least 5 minutes.
When the potatoes are fully cooked, remove and reserve about 1/2 cup of the liquid, then strain the potatoes to remove the rest of liquid. Mash the potatoes thoroughly, then mix in 1 pat butter. Mix in just enough of the reserved cooking liquid to your desired consistency. Taste and adjust seasoning with kosher salt and freshly ground black pepper. Cover and keep warm.
Heat a large sauté pan over medium-high heat. Add remaining 1 teaspoon cooking oil, then add mushrooms in an even layer. Cook without stirring 2-3 minutes, or until browned on bottom. Stir in sliced onions, and cook 2-3 minutes more, or until they start to become translucent. Add remaining 1/2 teaspoon PeachDish salt, spinach and 1/4 cup water. Cook until the spinach is wilted and tender, and most of the liquid has evaporated. Stir in remaining 1 pat butter.
Serve meatloaf with potatoes and spinach-mushroom sauté on the side. Enjoy!