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5 from 3 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 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American
Keyword: healthy meatloaf, healthy meatloaf recipe, vegetable filled meatloaf
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com


  • 2 TB butter or other friendly fat to cook in
  • 1/2 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
  • 1/4 tsp pepper
  • 3/4 tsp thyme
  • 1/2 tsp oregano
  • 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 lb grassfed ground beef
  • About 1/8 - 1/4 lb grassfed beef liver ground (optional)
  • 1 pastured egg
  • 1/2 cup whole sour cream
  • 1/4 - 1/3 cup white rice flour
  • Optional ketchup for the top and/or for dipping
  • 1/2 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 1 1/2 hours at 350 degrees. Let the meatloaf rest for 5-10 minutes before cutting.