Nutrient Dense Meatloaf

Recipe by Raising Generation Nourished

Cool weather comfort food at it's finest, packed with nutrient dense grassfed beef & liver and the most amazing flavor!

Ingredients

• 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 1/8 - 1/4 lb grassfed beef liver (ground (optional))
• 1 pastured egg
• ½ cup whole sour cream
• ¼ - 1/3 cup white rice flour
• optional ketchup for the top and/or for dipping
• ½ cup water

Method

1. 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.
2. 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.
3. 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!
4. Bake the meat loaf uncovered for 1 1/2 hours at 350 degrees. Let the meatloaf rest for 5-10 minutes before cutting.

View the recipe instructions at Raising Generation Nourished