This delicious from-scratch meatloaf with “hidden” liver is grain-free, paleo-friendly, and packed with nourishing superfoods rich in vitamins and minerals. Served with your favorite side of vegetables, makes a great comforting family dinner.
A delicious meal with “hidden” nutrition
If you are looking for a way to incorporate more organ meats into your diet and eat nose to tail, this nourishing meatloaf with “hidden” liver is a great way to make organ meats delicious. This “hidden” liver meatloaf recipe is also customizable and easy to make. Great for beginners!
This meatloaf recipe uses coconut flour instead of breadcrumbs for a grain-, gluten-free, and paleo-friendly version of one of the most loved meat dishes. This meatloaf also features vegetables and herbs for an extra boost of taste and nutrition.
Liver: a real superfood
If you have been following along, you know that I am a huge advocate of eating nose to tail for health reasons, but also to help save money, live more sustainably, and reduce waste. Read all about nose to tail eating and how to get started here.
Organ meats, and liver in particular, are real superfoods that replenish your body with essential nutrients and boost your health. Find out more about all the benefits of different types of organ meats here.
With its high content of vitamin A, iron, folate, vitamins B, D, K2, as well as copper, zinc, selenium, and choline, liver is one of the most nutrient-dense foods you can eat.
This exceptional combination of nutrients is beneficial for everyone’s health and can really help fight anemia and fatigue and sustain a healthy immune system, bone and teeth health and development, and proper vision.
For these reasons, eating liver is extremely important during pregnancy and growth. In particular, vitamin A is important to ensure fertility and proper fetus development (such as heart formation during the first few weeks of an embryo’s life), therefore liver is a great food to consume in preparation for conception and during the first few weeks of pregnancy.
I always make sure to include one or two portions of liver for myself (especially when pregnant) and for my growing children. This “hidden” liver meatloaf is a great way to incorporate liver into your kids’ diet!
Ingredients for this hidden liver nourishing meatloaf
- 2 lbs (~1 kg) of ground beef or any beef meat to grind (refer to notes)
- 1 lb (~ 500 grams) of liver (beef, mutton, lamb, or chicken)
- 2 eggs
- 2 tbsp grass-fed butter, or lard, or tallow
- 1 small onion
- 1 carrot
- 4 tbsp coconut flour
- 2-4 cloves of garlic (optional)
- 1/4 cup green onion (chopped)
- Sea salt (to taste)
- Black pepper (to taste)
- 1 tsp dried oregano
- 7 tbsp ketchup (or tomato paste)
- 1 tsp brown sugar (optional)
How to make this hidden liver nourishing meatloaf
- Peel onion, carrot, and garlic cloves and dice them finely. You can also use a food processor for this step. Dice the green onions as well
- Add 2 tbsp of butter (or lard or tallow) to a pan and let it heat over medium/high heat. Once the fat is melted and the pot hot add the diced vegetables and let it sauté for about 5 minutes stirring occasionally. Set aside to cool off
- Prepare the meat. Cut beef (unless using ground meat) and liver into 1- or 2-inch chunks. You can use partially frozen meat and liver to facilitate cutting and grinding. Place all the meat in a clean, refrigerated bowl while you set your grinder up
- Preheat the oven to 375 degrees F
- Grind meat and liver using a medium die
- Combine ground meat and liver, sauteed vegetables, 2 eggs, 4 tbsp of coconut flour, salt, spices, herbs, and 3 tbsp of ketchup or tomato paste (if desired). Mix using your clean hands until all the ingredients are well combined
- Place the meatloaf mixture into 1 big or 2 small loaf pans and bake for 30 minutes in preheated oven
- (Optional) remove meatloaf from the oven and spread 4 tbsp of ketchup or 4 tbsp of tomato paste mixed with 1 tbsp of brown sugar evenly all over the top
- Bake for another 40 minutes, or until the meatloaf is cooked through. Broil for 2 minutes if desired
- Remove the meatloaf from the oven and let it sit for about 5 or 10 minutes before slicing and serving
Notes
If you don’t have a meat grinder, you can use lean ground beef and ask your butcher to grind the liver for you. Alternatively, you can cut the (frozen) liver into small chunks and grind it in the food processor until desired texture is achieved.
If you are grinding the meat yourself, choose any lean cut of beef (roast, steak, or stew meat). When using a meat grinder, always work with clean and cold equipment to avoid contamination. Use partially frozen meat and liver and put the bowls and the grinder in the freezer or fridge before starting until they are cold. Clean and sanitize all equipment and surfaces properly once done.
If you are new to eating liver and don’t want to taste it too much in the meatloaf, choose chicken liver, which has a milder flavor, or reduce the amount of liver used down to 10 oz (300 grams). You can also use a different combination of herbs and spices according to your taste.
Related posts
Organ Meats: List, Health Benefits, and How to Eat More
Why You Should Eat from Nose to Tail and How to Get Started
Super Tasty Beef Liver with Sweet Potatoes and Onions
How to Make Organ Meat Breakfast Sausage
Mouthwatering Beef Tongue Stew in The Instant Pot
Slow-Cooked Nourishing Beef Heart Stew in the Instant Pot
Nourishing Steak and Kidney Pie (Gluten-Free, Paleo)
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Hidden Liver Nourishing Meatloaf (Grain-free, Paleo)
Equipment
- 1 Meat grinder (optional)
- 1 or 2 Loaf pan(s)
Ingredients
- 2 lbs (~1 kg) of ground beef or any beef meat to grind (refer to notes)
- 1 lb (~ 500 grams) of liver beef, mutton, lamb, or chicken
- 2 eggs
- 2 tbsp grass-fed butter or lard, or tallow
- 1 small onion
- 1 carrot
- 4 tbsp coconut flour
- 2-4 cloves of garlic optional
- 1/4 cup green onion chopped
- Sea salt to taste
- Black pepper to taste
- 1 tsp dried oregano
- 7 tbsp ketchup or tomato paste
- 1 tsp brown sugar optional
Instructions
- Peel onion, carrot, and garlic cloves and dice them finely. You can also use a food processor for this step. Dice the green onions as well
- Add 2 tbsp of butter (or lard or tallow) to a pan and let it heat over medium/high heat. Once the fat is melted and the pot hot add the diced vegetables and let it sauté for about 5 minutes stirring occasionally. Set aside to cool off
- Prepare the meat. Cut beef (unless using ground meat) and liver into 1- or 2-inch chunks. You can use partially frozen meat and liver to facilitate cutting and grinding. Place all the meat in a clean, refrigerated bowl while you set your grinder up
- Preheat the oven to 375 degrees F
- Grind meat and liver using a medium die
- Combine ground meat and liver, sauteed vegetables, 2 eggs, 4 tbsp of coconut flour, salt, spices, herbs, and 3 tbsp of ketchup or tomato paste (if desired). Mix using your clean hands until all the ingredients are well combined
- Place the meatloaf mixture into 1 big or 2 small loaf pans and bake for 30 minutes in preheated oven
- (Optional) remove meatloaf from the oven and spread 4 tbsp of ketchup or 4 tbsp of tomato paste mixed with 1 tbsp of brown sugar evenly all over the top
- Bake for another 40 minutes, or until the meatloaf is cooked through. Broil for 2 minutes if desired
- Remove the meatloaf from the oven and let it sit for about 5 or 10 minutes before slicing and serving