Harvest Meatloaf

This recipe comes from a fellow CSA farmer in the Madison area. It’s a great wintertime dish. Recipe contains dairy and eggs.


  • 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


  1. Heat about 1 T. canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and root vegetables and sauté another 10 minutes to soften. Stir in oregano and salt and pepper to taste. Set aside to cool.
  2. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes.
  3. 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.
  4. 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.