About the Dish

Per Serving
Calories 810
Total Fat 38 g
Saturated Fat 19 g
Trans Fat 0 g
Cholesterol 195 mg
Sodium 1170 mg
Total Carbohydrates 78 g
Dietary Fiber 11 g
Sugar 28 g
Protein 41 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

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.

Double IPA

In my family, pepper jelly was the go-to secret ingredient. Why we never added it to meatloaf is a mystery now. We are going to go big and suggest a big double IPA go with this meal. Meatloaf is a big comfort meal and it deserves a big refreshing beer.

Westbrook Brewing Rinse & Repeat Double IPA, Mt. Pleasant, South Carolina

Shiraz - McLaren Vale, Australia

Shiraz has the peppery pungency, and a ripe and jammy flavor profile to complement the pepper jelly. It doubles up on the richness of the meatloaf creating a match that is full of flavor and texture.

Mollydooker Shiraz, “The Boxer,” McLaren Vale, Australia


MISE EN PLACE • Heat oven to 375° F. • Halve squash lengthwise. Thinly slice crosswise. • Peel and chop shallot. • Peel and chop garlic. • Pick and chop thyme leaves.
• In a bowl, combine beef, egg, half of panko, half of pepper jelly, half of garlic and 1/4 teaspoon kosher salt. • On a baking sheet, shape mixture into a rectangle about 4 times longer than it is wide. • Bake in oven 15 minutes.
While meatloaf bakes: • Place a sauté pan over medium-high heat. Add 2 pats butter. When butter melts, stir in remaining panko. Cook, stirring, until panko is golden, about 3 minutes. • Transfer to a small bowl. • When panko is cool, stir in Parmesan.
• Wipe out pan. • Place over medium heat. Add 1 teaspoon cooking oil. When oil is hot, stir in squash, shallot, remaining garlic, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until squash is just tender and lightly browned in spots, 6-7 minutes.
• Stir in thyme. • Remove from heat. Cover to keep warm.
• Glaze meatloaf with remaining pepper jelly. • Bake in oven until meatloaf is browned and pepper jelly is set, about 5 minutes.
While meatloaf bakes: • Place a saucepan over medium-high heat. Add remaining 2 pats butter. • When butter melts and foams, whisk in flour and bouillon. Cook, whisking, until flour begins to brown and smell nutty, about 1 minute. • Whisk in 1/2 cup water. Cook at a gentle boil, stirring, until gravy thickens, 1-2 minutes. • Adjust consistency as desired with water. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Uncover squash. Taste and adjust seasoning as desired with kosher salt and black pepper. • Sprinkle panko mixture over the top.
• Slice meatloaf. Divide between 2 plates. • Top meatloaf with gravy. Serve with skillet squash, and enjoy!