6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds ground beef chuck
1/2-pound beef liver
3 large russet potatoes
2 large eggs (Room temp)
All-purpose flour
Breadcrumbs
Bacon fat
Salted butter
Whole milk
Better than bouillon beef base
Better than bouillon sauteed onion base
Seasonings
Salt
Black pepper
Granulated onion
Granulated garlic
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
2 medium-sized yellow onions
Garlic
Tools you’ll need
Standard 9 by 13-inch glass or metal pan
Food processor
Fat separator
Potato peeler
Mesh strainer
Meat thermometer
Aluminum foil
Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of a yellow onion. Cut the 2nd medium-sized yellow onion into 1/4 of an inch thick slices. Separate the slices into rings using your hands. Press 3 cloves of garlic with the garlic press.
Potatoes
Step 2- Peel 3 large russet potatoes with a potato peeler. Rinse each potato off with cold water. Cut each potato into medium-sized cubes.
Beef and onion stock (To be added into the meatloaf)
Step 3- Add 2/3 cup hot water, 1/4 teaspoon better than bouillon beef base, and 1/2 teaspoon of the better than bouillon sauteed onion base. If you are using only beef base, you’ll add 1/2 teaspoon of that into the liquid. Stir all ingredients together with a whisk until the beef and onion bases are combined with the water.
Beef and onion stock (To make the beef and onion gravy)
Step 4- Add 5 cups hot water, 1 teaspoon better than bouillon beef base, and 1 teaspoon of better than bouillon sauteed onion base. If you are using only beef base, add 2 teaspoons of that in there. Stir all ingredients together with a whisk until the beef and onion bases are dissolved into the water.
Sautéing the liver
Note- We will be adding the Beef and onion stock (To be added into the meatloaf) first. After it’s pureed, we’ll add it into the meatloaf.
Preheat fire to medium heat.
Step 5- Let a large saucepan get hot for 1 to 2 minutes. Add 1 teaspoon of bacon fat or butter and let it melt. Add 2 slices (1/2 pound) beef liver into the large saucepan. Let sauté for 2 to 3 minutes on each side. Turn fire off and add 2/3 cup of the Beef and onion stock (For the meatloaf) and stir. Let the mixture soak for 10 minutes stirring occasionally.
Pureeing the liver
Step 6- Add the liver with the beef and onion stock into a large food processor. Blend for 30 seconds and set aside.
Assembling the meatloaf
Note- Make sure you let your ground beef sit out for 1 hour. This will bring it up to temperature so that it’s not too cold when mixing the ingredients.
Step 7- Add 2 pounds ground beef chuck, 1 and 1/4 cups chopped yellow onion, 1 tablespoon pressed garlic, 2 large eggs (Beaten and at room temp), 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s poultry magic, 1/3 cup plain breadcrumbs, and your pureed liver into a large bowl. Mix all the ingredients well with your hands until combined. Once done form the ground beef mixture into a 9 inch long by 5 inch wide rectangular loaf.
Baking the meatloaf
Preheat your oven to 325 degrees.
Step 8- Add your meatloaf into a 9 by 13-inch glass or metal pan. Pour 2 and 1/2 cups Beef and onion stock (Beef and onion gravy) into the baking pan.
Step 9- Place into a preheated 325-degree oven on the middle rack. Bake for 1 hour and 10 minutes. Once the baking time has ended, remove the meatloaf from the oven. Insert a meat thermometer into the meatloaf. The internal temp should be 170 degrees F. Let cool for 10 to 15 minutes.
Step 10- Remove the meatloaf from the baking pan with spatulas and place into a separate baking pan. Cover the meatloaf with aluminum foil to keep hot.
Separating the fat from the stock
Step 10- Place a mesh strainer on top of a fat separator. Pour the pan juices from the 9 by 13-inch baking pan into the fat separator. Stir and press the leftover contents in the mesh strainer with a spatula. This will allow the rest of the pan juices to drain into the fat separator. Once done you should have 2 and 1/4 cups of the beef and onion stock (Beef and onion gravy) and 1 cup of fat.
Step 11- Pour 2 and 1/4 cups the beef and onion stock into a separate measuring cup. The 1 cup of fat should be left in the fat separator.
Step 12- Pour the 2 and 1/4 cups of the beef and onion stock (For gravy) back into the same bowl with the leftover beef and onion stock (For gravy) that you prepared earlier. Stir until combined. Once done you should have 4 and 3/4 cups of the beef and onion stock left over.
Making the beef and onion gravy
Preheat fire to medium heat.
Step 13- Let a large saucepan get hot for 1 to 2 minutes. Add 1/4 cup of fat pan drippings from the meatloaf, and 1/4 cup all-purpose flour. Stir continuously for 5 to 6 minutes or until the roux is a brown color.
Step 14- Add 2 tablespoons of chopped yellow onion and 2 teaspoons of pressed garlic and stir.
Step 15- Add 4 and 3/4 cups beef and onion stock (For gravy), 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon Tony Chachere’s creole seasoning, and 1/8 teaspoon Chef Paul’s poultry magic. Stir all ingredients together. Cover the saucepan with a lid. Let simmer for 30 minutes.
Step 16- At the 25-minute mark, remove the meatloaf from the aluminum foil and add it into the large saucepan with the gravy. Baste the meatloaf with the gravy. Cover the saucepan with a lid. Let simmer for 5 minutes. Once the cooking time has ended turn your fire off and let the mixture cool for 30 minutes to 1 hour before serving. For best results, serve the next day so the flavors can settle and increase overnight.
Caramelized onions
Preheat fire to medium heat.
Step 17- Let a large saucepan get hot for 1 to 2 minutes. Add 1 tablespoon salted butter and 1 teaspoon of the fat pan drippings from the ground beef. Add the onion rings into the large saucepan and stir. Let sauté for 6 to 8 minutes stirring occasionally. Once done turn your fire off. Remove the onions from the saucepan and place them into a serving plate to cool.
Parboiling the potato cubes
Preheat fire to medium heat.
Step 18- Add 2 quarts water and 2 teaspoons salt into a large pot and stir. Let come to a boil. Add potato cubes and stir. Cover pot with a lid. Let simmer for 15 minutes.
Step 19- Add the potato cubes into a mesh strainer and let cool for 10 minutes.
Step 20- Mash the potato cubes in a large bowl with a potato masher. You can also mash the potato cubes with a large spoon to make them smooth and to break down some of the smaller pieces.
Assembling the mashed potatoes
Preheat fire to medium heat.
Step 21- Add 4 tablespoons salted butter into a large pot and let melt. Add 1 and 1/4 cups whole milk, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 or 1/2 teaspoon granulated onion and 1/4 or 1/2 teaspoon granulated garlic. Stir all ingredients together. Let come up to a slight simmer.
Step 22- Add mashed potatoes into the large pot. Stir with a large sturdy spoon until the potatoes are creamy and smooth. Let this cool for 5 to 10 minutes before serving. For best results serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
