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Super Beef Meatloaf

Author: Real Food Recovery via Kelly the Kitchen Kop


  • 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!)


  • 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.