I love to share a dinner of classic comforting favorites. It’s fun to alter these classics just slightly so that they maintain the traditional taste we all love while boosting the nutrient profile through the roof. You see, I adore feeling like a super human.
Nutrient Dense Meatloaf Ingredients
- 1 lb Grass-Fed Ground Beef
- 1/2 lb Grass-Fed Ground Beef Liver
- 1/2 lb Pasture Raised Ground Pork
- 4 Eggs from Pasture Raised Hens, Beaten
- 1/2 Yellow Onion, Minced
- 3/4 Cup Organic Tomato Paste (try Bionaturae
)
- 2 Cloves Garlic, Minced
- 3 Tablespoons Fresh Parsley, Minced
- Sea Salt and Ground Black Pepper to taste (buy good quality sea salt here)
Nutrient Dense Meatloaf Method
- Combine the Beef, Liver and Pork in a large mixing bowl and mix together evenly.
- Add Onion, Tomato Paste, Garlic, Parsley, Salt and Pepper to Meat Mixture and combine.
- In another bowl, beat eggs until combined and then add to Meat Mixture and combine
- Press mixture into glass bakeware
and bake in oven preheated to 375° for 35 minutes covered and for the last 10 minutes uncovered (45 minutes total) or until the center of your meatloaf is done.
**Note: If you’re feeling squeamish and want to start slow with liver, try 1 lb ground beef, 3/4 lb ground pork and 1/4 lb liver.
Active Time 20 minutes
Serves 8-10
This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
How do you ground liver or pork? Where can you get this? I get liver from our farm co-op, but it’s whole.
I second hat question!
Could you just run the liver through a food processor? Or would that change the texture too much?
You can put liver in the food processor. I’ve done this with heart too. Tastes great and is super-disguised for suspicious palates.
Add some fermented ketchup and some bacon to the top before baking and that’s damn near perfect to me!
Back to the ground liver question: grind in food processor raw or cooked?
I grind it raw.
How do you add pepper and salt to taste to raw meat?
p.s. I am making this right now. I love meatloaf…looking forward to the first taste!
Hahahahah! You caught me, JoAnne. I actually do taste the raw meat mixture but, I taste everything and at every stage which makes for a pile of tiny spoons in the sink to wash!
1 1/2 teaspoon unrefined sea salt ad 1 teaspoon black pepper
So, who wants to see a future recipe on raw liver shooters? Warning: They will turn you into a super human.
Bring on the raw liver shooters!
p.s. I am making this AGAIN, it was so delicious the first time around! You know it’s good when it has made it on my table twice in two weeks.
On the grinding raw liver, I have never done it, but I have also seen it recommended to grind it frozen and partially thawed. Looks like Emily does it raw. So, whatever you have on hand, works either way.
Definitely want a raw liver shooter recipe.
JoAnne
I’m so glad you’re enjoying this recipe. So great for ur body! Great feedback on grinding up the liver! Thank u so much for Tami g the time to share that! xo