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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 graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


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.
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.
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.
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.
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.
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.
Serve meatloaf topped with remaining Parmesan and drizzled with gravy, with radicchio salad on the side. Enjoy!