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5 from 4 votes

Nutrient Dense Meatloaf

Cool weather comfort food at it’s finest, packed with nutrient dense grassfed beef & liver and the most amazing flavor!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: chicken breast dinner recipes, family friend dinner ideas, grassfed beef recipes, healthy dinner recipes, healthy meatloaf, healthy meatloaf recipe, meatloaf recipes, nutrient dense dinner ideas, recipes with liver, vegetable filled meatloaf
Servings: 5 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 TB butter or other friendly fat to cook in
  • 1/2 onion finely diced
  • 1 medium carrot finely diced
  • 1 stalk celery finely diced
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 3/4 tsp thyme
  • 1/2 tsp oregano
  • 1/4-1/2 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 tbsp tomato paste
  • 1 pastured egg
  • 1/2 cup finely chopped bread or bread crumbs See Notes
  • 1/4 cup whole milk, coconut milk, whole sour cream, or coconut yogurt
  • 1 tbsp coconut aminos Optional if you don't have it. It gives a lovely depth of flavor
  • 1 lb grassfed ground beef
  • About 1/8 - 1/4 lb grassfed beef liver grated - See Notes
  • Optional ketchup for the top and/or for dipping

Instructions

  • Pre-heat the oven to 350 degrees, and line a sheet pan with unbleached parchment paper.
  • Melt the butter in a skillet over medium heat and cook the onion, carrot, and celery with the salt, pepper, thyme, and red pepper flakes, until the veggies are soft, about 5-7 minutes.
  • Add the garlic and tomato paste, stir around, and cook for 1-2 minutes until fragrant and caramelizing.
  • In a medium mixing bowl stir together the egg, bread, and milk, until combined.
  • Add the beef, liver, and cooked veggies to the bowl and gently mix to combine.
  • Shape the meat mixture into a "loaf" shape on the sheet pan. Alternatively, you can use a small loaf pan. I like the caramelization of the sides that happens on the sheet pan!
  • Brush ketchup or BBQ sauce over the top of the meatloaf before baking. This is optional!
  • Bake the meatloaf at 350 degrees for 1 hour. Let the meat loaf rest for 5-10 minutes before slicing to eat.

Notes

  • This recipe doubles fantastic. As written this recipe feeds my family of 5 for 1 meal, so when I want to ensure leftovers, I double it.
  • I keep the "ends" of loaves of bread in a bag in the fridge for this kind of recipe (they work for meatball breadcrumbs too!). If you don't have bread available, or cannot have it, you can use 1/4 cup of gluten free flour or regular all purpose flour. 
  • Keep your grassfed liver in the freezer for easy grating! Just pull it out, grate it into the bowl, and return to the freezer. You could also use a couple tablespoons or so of a multi-organ powder or powdered liver!