This meatloaf uses a mix of grass-fed ground beef and finely minced beef heart, held together with egg, aromatics, grated carrot, and herbs, then glazed with tomato paste and Worcestershire sauce. The beef heart blends in completely — most people won’t identify it. The honest reason to make it is that beef heart is cheap, genuinely nutrient-dense, and disappears into the loaf without any fuss.
The short version of why this works
Two things matter here. First, the beef heart needs to be minced or chopped very fine — not chunked. Coarse pieces stay detectable in texture and can make the loaf uneven. A food processor does this in about 20 seconds. Second, don’t skip the grated carrot. It adds moisture directly into the mix, which compensates for the fact that heart is leaner than regular ground beef and can dry out the loaf if nothing else is working against that. These two steps are what keep the texture close to a standard meatloaf rather than something noticeably different.
Shopping notes
- Beef heart: Ask a butcher — most grocery stores don’t stock it on the shelf but can order it. Online meat suppliers and farmers’ markets are reliable sources. Buy it fresh if you can; frozen works but pat it very dry after thawing.
- Grass-fed ground beef: Any 80/20 ground beef works fine here. Leaner blends combined with the already-lean heart can produce a drier result, so avoid anything labeled 90/10 or leaner.
- Dijon mustard: Standard Dijon from any brand is fine. Whole-grain mustard is a reasonable swap if that’s what you have open.
- Fresh herbs (parsley, sage, thyme): Dried herbs work — use roughly one-third the quantity called for fresh.
Common problems and fixes
- Loaf falls apart when sliced: The egg and binder ratio matters. If your mix felt very wet going in, the loaf may need an extra few minutes in the oven. Always verify the internal temperature hits 160°F (71°C) before pulling it — underbaked loaf slices poorly regardless of ingredients.
- Metallic or livery aftertaste: Beef heart can carry a stronger flavor if it wasn’t trimmed well. Before mincing, remove any visible connective tissue, fat deposits, and the tough outer membrane. A 20-minute soak in cold salted water before mincing also helps mellow the flavor.
- Glaze burns before the center is done: If your oven runs hot or your loaf pan is dark-colored, tent the loaf loosely with foil for the first two-thirds of cooking time and remove it for the final 15 minutes to let the glaze set. Skip the garnish — not worth the extra dish.
- Loaf is dense and heavy: Overmixing is usually the cause. Once the egg and aromatics go in, mix only until the ingredients are just combined. Overworked meat proteins tighten up and produce a brick-like texture.
- Too much liquid pooling in the pan: This happens if the carrot wasn’t wrung out at all or if the heart had excess moisture from thawing. Give grated carrot a quick squeeze in a clean cloth before adding it to the mix.
Keeping and reheating
Cooked meatloaf keeps well in the fridge for up to 4 days, wrapped tightly or stored in an airtight container. For freezing, slice it first — individual slices thaw faster and you can pull out only what you need. Frozen slices keep for up to 3 months. To reheat, place slices in a covered skillet over medium-low heat with a splash of water or beef broth for about 5 minutes per side; this keeps them from drying out. The microwave works in a pinch — cover the slice with a damp paper towel and heat in 60-second intervals. Cold leftover slices also make a solid sandwich straight from the fridge without reheating at all.
Mouth-Watering Meatloaf With Beef Heart
Ingredients
Meatloaf with Beef Heart Ingredients
1 pound ground beef - grass-fed- ¼ pound beef heart - minced or finely chopped
1 medium onion - finely chopped
2 cloves garlic - minced
2 tablespoons parsley - chopped
1 medium carrot - peeled and grated
1 teaspoon Dijon mustard
½ teaspoon thyme
½ teaspoon sage
1 teaspoon sea salt
¼ teaspoon ground black pepper- 3 shakes red chilli flakes
1 medium egg
Sauce Ingredients
2 tablespoons tomato paste
3 tablespooons Worcestershire sauce - a couple of shakes
Instructions
- Mix together with enough water to bring it up to ¼ cup of sauce for sauce.
- Heat oven to 350 degrees Fahrenheit.
- Mix all ingredients in a large bowl.
- Place the mixture into a greased loaf pan.
- Spread the sauce evenly over the top of the meatloaf.
- Bake for approximately 1 hour or until the centre reaches 160 degrees Fahrenheit.
- Allow it to set by cooling slightly before cutting and serving.
Nutrition
FAQ
Does beef heart taste strongly different from regular ground beef?
When finely minced and mixed into the loaf, it doesn’t taste dramatically different — most people notice a slightly deeper, richer flavor rather than anything identifiably organ-like. The stronger the seasoning and glaze, the less distinct the heart flavor becomes.
Where do I find beef heart if my grocery store doesn’t carry it?
A local butcher shop is your best first call — they can often order it with a few days’ notice. Online meat suppliers and farmers’ market vendors who sell whole-animal or pasture-raised beef are also reliable options.
Can I use all ground beef and skip the beef heart entirely?
Yes, the recipe works as a straight ground beef meatloaf. You’ll lose the nutritional contribution of the heart, but the method, ratios, and cook time stay the same.
How do I know the meatloaf is fully cooked?
Use an instant-read thermometer inserted into the thickest part of the loaf — it needs to reach 160°F (71°C). Color alone isn’t reliable with a mixed-meat loaf like this one.
Can I prep this ahead and refrigerate it before baking?
Yes — assemble the loaf, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the bake time if it goes into the oven cold straight from the fridge, and verify temperature with a thermometer.
What to cook next
- Hearty Beef Cauliflower Bake
- Savory Beef Sausage Rolls
- Hearty Beef Kale Soup
- Hearty Beef Mushroom Stroganoff
