As the son of displaced farmers, Michel Nischan is a strong proponent of food justice. An awardwinning cookbook author and celebrated restaurateur, Michel believes that our future lies in connecting the community to local, sustainably grown food, regardless of social or economic status. To that end, he has worked tirelessly with nonprofits, serving as a catalyst for change toward fresh, healthy, and affordable food for all.

Warm up winter with Michel’s popular meatloaf laced with parsnips, carrots, and celery root. A staple on Dressing Room’s menu, it’s also a delicious, budget-friendly way to feed a family of four.


1. Preheat oven to 375°F.

2. In a large sauté pan, heat the oil over medium-high heat. When hot, sauté the parsnips, carrots, celery root, and onion with a pinch of salt and pepper for 6 to 8 minutes or until softened. Set aside for 10 to 15 minutes to cool slightly.

3. In a large mixing bowl, mix together the breadcrumbs, milk, eggs, ketchup, salt, and pepper. Add the meat and cooked vegetables and, using a wooden spoon or your hands, mix well.

4. Transfer the meat to a loaf baking dish.

5. Bake for about 1½ hours or until the meatloaf is heated all the way through. An instant-read thermometer inserted in the center of the loaf will read 145°F.

6. Serve the meatloaf from the pan. Slice into serving pieces about 1 inch thick.

Search Site

American Health
Lily of the Desert
Jarrow Formulas