Tuesday, 19 November 2013

Superfood Meatloaf

It is very hard to make meatloaf look pretty.

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, I say go for it! I think ground heart would be a great addition. I like this recipe because I am not a huge fan of liver on its own, so hiding it in recipes is a excellent way to sneak it in.

Organ meat is very healthy to eat, but some people still have their reserves about eating it. People often use the argument that the liver is the 'filter of the body' and is therefore full of toxins and should not be consumed. This is false. There have been studies testing toxin levels in organ meat compared to other cuts of meat which found that the liver doesn't really store any more toxins than muscle does. The conclusion was that if you are worried about eating organ meat because of the toxins, you should also be worried about eating any other part of that animal. If you would like to read more on toxins and organ meats, check out this great article (you will find the studies I mentioned there).

This is one of the first recipes I tried with liver so I have had some time to iron out all the snags. I would definitely recommend this to someone who is interested in incorporating liver into their diet for a first time experience.

  • 1lb grass fed ground beef
  • 1-1.5c pastured chicken livers, soaked (read instructions below)
  • 1 onion
  • 3 cloves garlic
  • 2-3 sticks celery
  • 3 tbsp coconut flour
  • 1 egg
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tbsp basil

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. I have heard that 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.

 This is what they look like after soaking

Preheat oven to 350F. Once liver has been soaked, throw it in your blender or food processor and puree it. Then add it into a large mixing bowl will all other ingredients. Mix well and press into a glass baking dish (approx 9x5 inches). Bake for 1 hour and 15 minutes, then remove and let rest for about 10 minutes before serving.

I think it tastes really good with hot sauce, or superfood ketchup~




  1. I say kick it up a notch with some red and green bell pepper, and maybe some Sriracha to make it a Thai like meatloaf. Sweet ginger chili sauce from The Ginger People would also be a great addition to the mix or even drizzled on the top at the end of the baking process.