As the son of displaced
farmers, Michel Nischan
is a strong proponent of
food justice. An awardwinning
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.