Rustic Cowboy Organ Meatloaf with Brown Gravy 

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This recipe is a variation of Sally Fallon Morell’s Nourishing Traditions page 356, adapted by Yolanda Hawthorne. It was served at our 2024 Wise Traditions conference held in Orlando, Florida. Served with garlicky mashed potatoes, ferments, sourdough bread and butter. Enjoy!

Ingredients

• 2 T butter or beef tallow
• 1 onion, finely chopped
• 1 garlic clove, minced
• 2 tsp anchovy paste
• 1 T thyme, chopped
• 2 T Tamari soy sauce
• 2 tsp capers, minced
• 2 tsp ground mustard
• 2 pounds ground beef
• ½ pounds organ meat (heart, kidney, liver)
• 2 eggs, beaten
• ½ cup age parmesan cheese
• ½ tsp honey
• 1 tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 ½ cup sourdough or gluten-free day-old bread made into crumbs
• 1 cup cream
  

Instructions

1. Sauté onions and garlic in butter or beef tallow until tender and let cool.
2. Soak the breadcrumbs in the cream.
3. In a mixing bowl gently mix all the remaining ingredients until well incorporated and add the onions, garlic and soaked bread crumbs. 
4. Put mixture in Pyrex loaf pan and bake at 350 until meatloaf reaches internal temperature of 160. (about 1 ½ hours). 
5. Once meatloaf has reached desired internal temperature, remove it from the oven and let it rest.  Be sure to save all the pan drippings to make the gravy below.

Brown Gravy Ingredients

• Meatloaf Pan Drippings
• 1# mushrooms, sliced
• 1/3 cup red wine
• 6 T arrowroot, or gluten-free flour of choice
• 3 cups beef stock
• Salt and pepper, to taste
• 1 tsp fresh thyme 

Brown Gravy Instructions

1. In a medium skillet, over medium heat, sear mushrooms in the pan drippings until they release their water and it evaporates. 
2. Add red wine and cook until it reduces by half around 4-5 minutes.
3. Lower heat and add the arrowroot, or gluten-free flour, stirring constantly until it is all incorporated. 
4. Gently add the beef stock and thyme and bring toa boil while whisking.
5. Once it has boiled lower temperature and simmer. Season with salt and pepper, to taste.  

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