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Natural Awakenings South Central Pennsylvania

Locally Sourced Meatloaf: Recipe Courtesy of Chef Jason B. Turner The Green Room Bistro & Juice Bar

Mar 09, 2011 12:41PM

Our philosophy at the Green Room Bistro & Juice Bar is simple: Food shouldn’t be bad for you, and healthy food shouldn’t taste bad. We offer local, organic dining at its tastiest, with foods that are healthy, creative, fun and fresh. This delicious meatloaf features local ingredients and information on where you can find them.
~ Jason B. Turner, chef and co-proprietor




Locally Sourced Meatloaf

6 to 8 servings

1 pound Lil Ponderosa ground beef
1 cup whole rolled oats
2 carrots (Dickinson College Farm)
3 ribs celery (Lancaster Farm Fresh co-operative [LFFC])
3/4 red onion (LFFC)
4 cloves garlic (Dickinson College Farm)
1/2 cup heavy cream (LFFC)
2 Tbsp Bragg Liquid Amino
1-1/2 Tbsp Wizard Vegan Worcestershire sauce
3 Tbsp organic ketchup, plus more for topping
2 Tbsp brandy (optional)
1 tsp Eden stoneground mustard
2 eggs (Trickling Springs Creamery)
1 Tbsp olive oil


Preheat oven to 350°F. Dice all vegetables to your liking. Heat large sauté pan on medium-high. Add olive oil and vegetables to the pan. Sauté until tender, about 5 to 7 minutes. Remove from heat. Add brandy and set aside to cool. (If omitting brandy, use same amount of organic vegetable or chicken stock.)

In a separate mixing bowl, add eggs and whisk. Add cream, oats, Bragg, ketchup, mustard and Worcestershire sauce. Let stand to allow oats to absorb liquid. Once cooled, add vegetables and ground beef to mixture. Mix until all ingredients are incorporated.

Place in glass baking dish and bake for 30 minutes. Add additional ketchup on top and cook for another 15 to 20 minutes, until browned on top and cooked through. Allow to cool slightly. Serve with mashed potatoes and sautéed spinach.

The Green Room Bistro & Juice Bar serves lunch and dinner, Tuesday-Saturday, and brunch on Saturdays, at 36 West High Street, in Carlisle. Custom catering is also available. For menu selections, more information or to make reservations, call 717-422-5574 or visit

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