How to make Liver and Onions Meat loaf with mashed potatoes and gravy with caramelized onions

beef liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and more widely available.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for flavor.

gravy

🥗Healthier: low-sodium gravy

💰Cheaper: homemade gravy

Homemade gravy can be made with pantry staples.

Chop half of a yellow onion until minced and slice the second onion into thick rings, separating them with your hands.

Press three cloves of garlic using a garlic press.

Peel three large russet potatoes with a potato peeler, rinse them, and cut them into quarter pieces.

In a large measuring cup, combine 2/3 cup of hot water with 0.25 teaspoon of better than bouillon beef base and 0.5 teaspoon of better than bouillon onion base, stirring until dissolved.

In a medium-sized bowl, combine 5 cups of hot water with 1 teaspoon of better than bouillon beef base and 1 teaspoon of better than bouillon onion base, stirring until dissolved.

Preheat a saucepan over medium heat for 1-2 minutes, add 1 teaspoon of bacon fat or butter, and let it melt.

Add 0.5 lb of beef liver slices to the saucepan, lightly sprinkle with salt, black pepper, and Tony Chachere's seasoning, and sear for 3 minutes on each side.

After 6 minutes, turn off the heat and add 2/3 cup of the beef and onion stock to the pan to deglaze, stirring and letting it soak for 10-15 minutes.

In a food processor, blend the seared liver with the pan juices and beef and onion stock for 30 seconds until pureed.

In a large bowl, add 2 lb of ground beef chuck that has been sitting at room temperature for 1-2 hours.

Add 1.25 cups of chopped yellow onion, 1 tablespoon of pressed garlic, and 2 large eggs beaten with a fork.

Season with 1 teaspoon of salt, 1 teaspoon of Tony Chachere's seasoning, 0.25 teaspoon of black pepper, 1 teaspoon of Chef Paul Prudhomme's seasoning, 1/3 cup of plain breadcrumbs, and the pureed liver mixture.

Mix all ingredients thoroughly by hand.

Shape the mixture into a rectangle measuring 9 inches long by 5 inches wide.

Preheat the oven to 325°F.

Place the shaped meatloaf into a 9x13 inch glass or metal pan and add 2.5 cups of beef onion base for the gravy.

Bake in the preheated oven for 1 hour and 10 minutes.

After baking, let the meatloaf cool for 10-15 minutes and check the internal temperature with a meat thermometer, which should read 170°F.

Carefully remove the meatloaf from the pan using two spatulas and cover with aluminum foil to keep warm.

Pour the pan juices into a fat separator, using a mesh strainer to separate the fat from the stock.

Measure out 2.25 cups of beef and onion stock from the fat separator.

In a large saucepan, heat 0.25 cup of the rendered fat drippings over medium heat for 30 seconds to 1 minute, then add 0.25 cup of all-purpose flour, stirring continuously for 5-6 minutes until it reaches a brown color.

Add any leftover chopped yellow onion and 2 teaspoons of pressed garlic to the roux, stirring.

Pour in the 4.75 cups of beef and onion stock, then season with 1/8 teaspoon each of salt, black pepper, Tony Chachere's seasoning, and Chef Paul Prudhomme's seasoning.

Cover and let the gravy simmer for 30 minutes, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens