Super Beef Meatloaf
Ingredients
- 2 pounds grass-fed ground beef Don't have a good source for local pastured beef? Get safe pastured meats online here.
- 1 tablespoon sea salt
- 2 quarts filtered water
- 1/2 cup blended beef or chicken liver or liver pate — this is optional but I'm personally so glad I tried it! I added pureed chicken livers and hearts and they were completely undetectable in the finished meatloaf! I now have a new way to use up leftover chicken liver pate, which I will also try adding to hamburgers. Note from Kelly: see how I hide liver around here: The BEST way to get your kids to eat liver and beef heart, it really works!)
- 1 tablespoon garlic salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 medium onion finely chopped and sautéed (I just finely minced mine and left them raw)
- 1/4 cup chopped fresh basil or parsley
- 1/2 16 ounce jar spaghetti sauce (I used homemade spaghetti sauce ingredients that I should have simmered first–you'll notice in the picture below that I included chopped carrots, which remained a little crunchy even after baking. It was still delicious though!)
Instructions
- Soak hamburger in salt and filtered water for 30 minutes and rinse. (It's a quick way to clean the meat. Plus, the flavor is much better.)
- Preheat oven to 350 degrees.
- In a large bowl, mix together hamburger, liver or liver pate, garlic salt, pepper, paprika, onion, and basil or parsley. Transfer mixture to a 9 x 5-inch loaf pan and pat down to smooth the top. Pour the spaghetti sauce over the meatloaf and bake for 40 minutes or until medium with a little pink in the middle.