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About the Dish

2 ounces Carrot
4 ounces Sweet Potatoes
8 ounces Ground Pork
2 ounces Yellow Onion
1 sprig Sage
1 packet Gulden's Spicy Brown Mustard
2 packets Bragg Liquid Aminos
2 teaspoon PeachDish Salt
1/4 cup Parmesan Cheese
10 ounces Radicchio
2 packets Turbinado Sugar
2 tablespoons Balsamic Vinegar
2 tablespoons All Purpose Flour
Per Serving
Calories 595
Total Fat 35 g
Saturated Fat 12 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 16 g
Cholesterol 92 mg
Sodium 1281 mg
Total Carbohydrates 45 g
Dietary Fiber 8 g
Sugar 15 g
Protein 30 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
Heat oven to 375° F. Prepare your mise en place: Grate carrot, and measure out 1/2 cup, loosely packed (save the rest for another use). Peel sweet potato, grate and measure out 1 cup, loosely packed (save the rest for another use). Peel onion, grate and measure out 1/4 cup (save the rest for another use). Chop 3 sage leaves. Quarter radicchio, remove and discard core, and thinly slice.
2
Place half of grated carrot in 1 mixing bowl, and the other half in another. Add half of grated sweet potato to each bowl of carrots.
3
To make meatloaf mixture, add to 1 mixing bowl: ground pork, 1/4 cup grated onion, sage, mustard, 1 packet Bragg Liquid Aminos and 1/4 teaspoon PeachDish Salt. Stir to thoroughly combine.
4
Divide meatloaf 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 10 minutes. Sprinkle each loaf with 1 tablespoon ground Parmesan, and bake meatloaf 5 minutes more. When meatloaf is fully cooked (it should be firm; the internal temperature, taken with a meat thermometer, should be 165° F) remove from oven, and let rest at least 5 minutes.
5
While the meatloaf cooks, add radicchio to remaining bowl of carrot and sweet potato. Add sugar, balsamic vinegar, 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt. Stir to evenly combine.
6
Transfer meatloaf drippings and resting juices to a small saucepot. Add flour, and stir to thoroughly combine. Place over medium heat, and cook, stirring, until flour smells faintly nutty, 1-2 minutes. Whisk rapidly while slowly adding 1/2 cup hot water and remaining 1 packet Bragg Liquid Aminos. Bring to a simmer and cook, stirring, 2-3 minutes. Remove from heat.
7
Serve meatloaf topped with remaining Parmesan and drizzled with gravy, with radicchio salad on the side. Enjoy!