Hidden Liver Nourishing Meatloaf (Grain-free, Paleo)
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.
Servings: 10
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
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.
