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


6 servings

Total time

100 minutes


  • 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


  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.
Contains allergens
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