I found these beautiful little sunchokes at Whole Foods and finally decided to try them. I wanted to make a stuffed meatloaf, but without milk, “mashes” can be left kind of wimpy. So, with Scotch Eggs as my inspiration, I blended two hard-boiled eggs with the sunchokes and it was a fantastic center to this homemade meatloaf. As a matter of fact, I would serve the sunchoke mash on the side of most any meat dish!
- 3/4 pound sunchokes
- 1.5 pounds ground beef (80/20)
- 1 large egg
- 1/4 cup almond meal (or you can make your own)
- 1/2 teaspoon garlic powder
- 1/4 cup organic tomato sauce
- 1 tablespoon minced onion
- 1 teaspoon sea salt
- 2 hard-boiled eggs
- 1/3 teaspoon fennel seed
- 1/2 teaspoon ground celery seed
- 2 teaspoons whole grain Dijon mustard
- 2 tablespoons ghee or organic butter
- For TOPPING: Mix together 1/4 tomato sauce, 1 tablespoon Dijon mustard, 2 teaspoons maple syrup)
- chopped parsley for optional garnish
- Place sunchokes in a medium saucepan filled halfway with salted water. Bring to a boil. Reduce heat and simmer until fork tender.
- Preheat oven to 350 degrees F.
- Mix ground beef, egg, almond meal, garlic powder, tomato sauce, minced onion, and salt. I use my hands to blend to get everything really married together. Set aside.
- In a mini food processor, blend hard-boiled eggs, fennel seed, celery seed, Dijon mustard, and ghee. Blend until smoothish. Taste. Season with salt and pepper if needed.
- On a baking sheet, form half of the meat mixture into an oblong “meatloaf” shape. Form up the sides a bit so that a well is in the center. Spoon in sunchoke mixture evenly. In your hands, pat the other half of the meat into the same basic shape. Place on top of the sunchoke mixture and smooth together the edges of the bottom and top meat layers so that the sunchoke is the center.
- Mix together topping ingredients and brush over the top of the meatloaf.
- Bake uncovered for approximately 45 minutes or until the internal temperature reaches between 175-185 degrees F (or preferred doneness). Let rest for 15 minutes. Slice and garnish with optional chopped parsley.