Old Fashioned Meat Loaf with Gravy

Adapted From: Nourished Kitchen

Meat Loaf Ingredients: 

  • 8 oz beef or lamb liver
  • milk for soaking
  • 1.5 lbs ground beef
  • 1.5 lbs ground lamb
  • 1 yellow onion finely minced
  • 1.5tsp finely ground unrefined sea salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 2 tablespoons chopped fresh curly parsley
  • 2 teaspoons fresh thyme leaves
  • 2 eggs beaten
  • 2 c sourdough bread crumbs
  • 1 clove garlic minced


Gravy Ingredients: 

  • 3 carrots
  • 2 yellow onions
  • 5 ribs celery
  • 2 sprigs thyme
  • 1 bay leaf
  • 3 cups bone broth
  • 2 tablespoons unsalted butter
  • finely ground unrefined sea salt and freshly ground black pepper


To make the meat loaf, trip the liver of any sinew and drip it into a small miving bowl. cover it with milk and let it marinated in the refrigerator for 8-12 hours. Drain away the milk and pat the liver dry. Transfer it to a food processor and process it until coursely ground

Preheat the oven to 450F

Transfer the liver to a large mixing bowl and add the ground meats, minced onion, salt, coriander, allspice, parsley, thyme, eggs, and bread crumbs. Knead the ingredients by hand until well combined. Form the mixture into a loaf. Place meatloaf in 9 X 4 inch pan and bake for 15 minutes. Decrease the oven temperature to 350F and cointue baking for another 1.5 hours, until the loaf is well browned on top and no longer pink in the middle.

While the meat loaf bakes, prepare the gravy. First peel and chop the carrots and onions into 1-inch pieces. Place the vegetables in a large saucepan and drop in the thyme and by leaf. Pour in the broth, bring to a boil over medium-high heat, then decrease the heat to medium-low and simmer, covered, for 30 minutes, or until the vegetales soften enogh to fall apart when pressed wiht the tines of a fork.

Pluck out the sprigs of thyme and bay leaf, then puree the vegetables into the broth with an immersion blender. Season with salt and pepper and strain into a gravy boat. Slice the meat loaft and serve with gravy.