This recipe comes from a fellow CSA farmer in the Madison area. It’s a great wintertime dish.
- 1 lb lean ground beef (I use venison)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 cups grated or minced root veggies (carrots, potatoes, celeriac, turnips, rutabaga all work well). You can use a food processor or hand- pushed veggie chopper for this part if you like
- 1 t. dried oregano
- 1/2 T. worcestershire sauce
- 1 T. stone ground or dijon mustard
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 eggs
- salt and pepper
- canola oil
Heat about 1 T. canola oil in a heavy skillet. Add onion and saute for 5 minutes. Then add garlic and root vegetables and saute another 10 minutes to soften. Stir in oregano and salt and pepper to taste. Set aside to cool.
In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes.
When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, worcestershire, mustard and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands.
You can use a bread loaf pan or form an open loaf on a 9×13 pan. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the last 10 minutes if you like.