How do you make meatloaf into a super food? You bake organ meat into it! In this case: liver. But, if you want to get more creative and try adding some other organ meats, go for it! Ground heart can be used as a direct substitution for some or all of the ground beef, and puréed kidney could be used instead of liver. As the organ meat in this recipe is a ‘hidden’ ingredient, I would recommend this to someone who is interested in incorporating liver into their diet for a first time experience, as well as people who aren’t particularly fond of liver. If you’d like to learn more about the health benefits of including organ meat in your diet, read my article here!
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Makes: 1 9×5 loaf
- 1lb grass fed ground beef
- 1-1.5c pastured chicken livers, soaked (instructions below)
- 1 onion – finely chopped
- 3 cloves garlic
- 2-3 sticks celery – finely chopped
- 3 tbsp coconut flour
- 1 egg
- 1 tsp rosemary
- 1 tsp thyme
- 1 tbsp basil
- 1 tsp turmeric (optional)
Soaking the liver: Do not skip this step, liver often has a bitter taste before it has been soaked and this taste will overpower everything in your meatloaf. Soaking overnight is the best but if you don’t have that kind of time make sure you soak it for at least an hour or two before cooking. The more the better. Soak your liver in 2 cups of water with 2 tbsp of lemon juice. Soaking the liver removes the bitter taste. Not all liver has a bitter taste, but I wouldn’t chance it. You can use other types of liver in this recipe but I would only recommend it if you like the taste of liver. You can’t really taste the chicken liver in this recipe but you will taste it if you use beef or other larger animal liver. Bigger animals seem to have stronger tasting livers. If you use kidney you should soak it in the same way you would soak liver before using it in the recipe!
Preheat oven to 350F. Once liver has been soaked, throw it in your blender or food processor and purée it. Then add it into a large mixing bowl will all other ingredients. The finer you chop the celery and onion, the better the meatloaf will hold together. Mix well and press into a glass baking dish (approx 9×5 inches). Bake for 1 hour and 15 minutes, then remove and let rest for about 10 minutes before serving. I like to eat my meatloaf with hot sauce!
I hope you enjoyed this recipe!
How do you sneak organ meat into your diet? I’d love to hear your ideas in the comments!