Cool weather comfort food at it’s finest, packed with nutrient dense grassfed beef & liver and the most amazing flavor!
Out of every meal that comes out of my kitchen, this is the most popular.
It never fails about an hour into that meatloaf into the oven and I’ve got a hungry pack of drooling kids surrounding my kitchen!
I’ll cut to the chase to my meatloaf secrets. Give it amazing flavor with herbs and lots of yummy garlic, and make sure it doesn’t dry out. The secret to the flavor is all in that veggie and herb sauté. And since grassfed beef is on the leaner side, it is important to use a little extra friendly fat to keep it from drying out, and nothing makes a meatloaf more delicious than a little scoop of sour cream.
One of my other secrets to this kid friendly meatloaf is the ketchup I use for the top. I know that ketchup is a staple for meatloaf, but I use a nice thick layer of this simple and quick homemade ketchup that just puts it over the top. Bonus! It is naturally sweetened! Any ketchup in your fridge will do, but I trust me – you want to take the extra few minutes to stir up this homemade one to “frost” your meatloaf.
Meatloaf makes a great, easy to chew toddler dinner, and when you add the grassfed beef liver in addition to the beef, it really packs a nutrient dense punch for those growing kiddos. Use a side of mashed potatoes and easy to manage pan cooked veggies with lots of butter and even the little ones can sit right at the table with the rest of the family and eat the same dinner!
I’m going to warn you though….the leftovers will be a hot commodity!
My kids usually ask for them for breakfast the next morning, and they make a great breakfast…unless my husband has gotten to them first to take along to work 😉
- 2 TB butter or other friendly fat to cook in
- ½ onion, finely diced (I like to pulse the onion, carrot, and celery in the food processor - fast!)
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 1 tsp sea salt
- ¼ tsp pepper
- ¾ tsp thyme
- ½ tsp oregano
- ½ tsp red pepper flakes (this leaves the heat very mild for kids - if you like a lot of heat double!)
- 5 cloves of garlic, minced
- 1 lb grassfed ground beef
- About ⅛ - ¼ lb grassfed beef liver, ground (optional)
- 1 pastured egg
- ½ cup whole sour cream
- ¼ - ⅓ cup white rice flour
- Optional ketchup for the top and/or for dipping
- ½ cup water
- Melt the friendly fat in a skillet over medium heat and cook the onion, carrot, and celery with the salt, pepper, thyme, red pepper flakes, and garlic until the veggies are soft, about 5-7 minutes.
- In a medium mixing bowl put the ground beef, liver (if using it), egg, sour cream, white rice flour, and the cooked/seasoned veggies and mix well.
- Put the meat mixture into a small loaf pan, spread the ketchup on top if using it, and then add the water to the top. Don't leave this out - I know it seems odd but it really makes it so it doesn't dry out! I promise it won't be watery!
- Bake the meat loaf uncovered for 1½ hours at 350 degrees. Let the meatloaf rest for 5-10 minutes before cutting.
For more nourishing ideas from my home, you can follow my Nourishing Staples board on Pintrest!
More real food ideas you might like:
Slow Roasted Pastured Chicken