Primal Paleo Meatloaf with Liver
Rachel DeBoer; inspired by https://www.primalpalate.com/paleo-recipe/meatloaf/
Organ meats are 10 to 100 times more nutrient dense than traditional muscle meats, and for grass-fed and organic, they're cheaper in price. Sneak liver into this hearty dish for a boost of vitamins A, D, E, and K, folate, B12, and detoxifying choline. All of these nutrients are crucial for gut, immune, and brain health, but almost all Americans are deficient! I have redeemed even the most liver-hating participants to the health benefits of organ meats with this recipe! The Autoimmune Protocol encourages organ meats (offal) to be consumed 2 - 3 times a week. This a great staple for my family.
- For Loaf:
- 1 pound organic chicken livers rinsed and drained
- 2 pounds grass-fed ground beef, lamb, or bison
- 3 whole carrots, chopped or more
- 3 stalks celery, chopped or more
- 1 large yellow onion, chopped
- 1 tablespoon sea salt
- 2 teaspoons ground black pepper
- 1 egg, whisked
- For Sauce:
- 0.25 cup coconut aminos
- 14 ounces tomato paste 2 small cans
- 2 teaspoons sugar-free hot sauce make sure to check the ingredients!
Preheat the oven to 375°F. Place ground meat in a large mixing bowl and set aside. Place rinsed and drained chicken livers in food processor with carrots, celery, onions, salt, pepper, and egg. Pulse until all is incorporated, but there are still small chunks of carrots and celery. Mix the liver puree into the ground meat with a large sturdy spoon. Fill a 9x13 glass pan. Bake for 40 minutes. While the loaf is baking, mix the sauce ingredients together. When the loaf has baked 40 minutes, spread the sauce on top and bake 20 more minutes. You may want to drain off excess grease at this point. Loaf is ready when the temperature in the center reaches 170°F. (Recipe♦649)
