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Prep
Difficulty
Easy
Time
Estimate
1 hour
Chop up the veggies and make the meat loafs, as a large loaf or in individual muffin tins as shown in the photo. Chop and cook the celery root. Wash and chop the greens. Puree up the celery root and keep warm. Once the meatloaf is done, sauté the greens and serve with the celery root mash.
A medley of vegetables are perfect to stuff into meatloaf, stretching a pound of meat into at least six servings and packing them full of delicious nutrients. Mix and match the vegetables according to what you have available. While this is great for kids, if yours are especially picky blend the vegetables until they are nearly pureed.
Move over mashed potatoes, you now have a more flavorful, less starchy replacement. This lessor known vegetable is technically called celeriac and is not actually the root of celery stalks. However, the flavor is intensely, beautifully similar. When mashed it gives the illusion that you somehow infused the flavor of celery into creamy delightful potatoes. Because celery root packs a lot of flavor, we simply enhance it with a bit of olive oil, salt and pepper. The typical dairy medley I prefer in my mashed potatoes is not necessary for this vegan, low-carb delight of a side dish.
Saute hearty winter greens such as kale, chard, or collards with a splash of oil until they wilt and sigh into tenderness.
