How many of you HATE the taste of liver? Hands up … my hand is waaaay up. I’ve been working at creating a recipe that really does hide this nasty taste … after many failures, finally SUCCESS. The secret is using chicken livers in these bacon liver mini meatloaves. These taste good … I mean REALLY GOOD.
Louise Gagne at HappyAiper suggested that I try chicken livers rather than beef liver which has a much stronger taste.
The reason that I am attempting to eat more liver and other offal (not awful) is because of the awesome nutrient content of these meats but especially liver (see the nutrition label below the recipe).
From the Weston A. Price Foundation
“So what makes liver so wonderful? Quite simply, it contains more nutrients, gram for gram, than any other food. In summary, liver provides:
- An excellent source of high-quality protein
- Nature’s most concentrated source of vitamin A
- All the B vitamins in abundance, particularly vitamin B12
- One of our best sources of folic acid
- A highly usable form of iron
- Trace elements such as copper, zinc and chromium; liver is our best source of copper
- An unidentified anti-fatigue factor
- CoQ10, a nutrient that is especially important for cardio-vascular function”
- A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.”
Give these bacon liver mini meatloaves a try, I know that you will be pleasantly surprised even if you can’t abide the taste of liver.
Food to Heal Ourselves
Try these bacon liver mini meatloaves ... they hide the taste of liver.
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
6 strips uncured bacon
1 pound chicken livers
2 pounds assorted ground meats (I used beef and bison)
1 large onion minced
3-4 large cloves garlic minced
2 teaspoons dried basil
2 teaspoons onion powder
3 teaspoons garlic powder
3 teaspoons salt (I use Himalayan sea salt from amazon.ca or from amazon.com).
1/2 cup minced fresh parsley
3/4 cup to 1 cup my nomato sauce
Preheat the oven to 350 degrees F.
In a skillet over medium heat, saute bacon until crisp.
Remove the bacon from the skillet and crumble into a food processor.
In the warm skillet over low to medium heat cook the chicken livers for 2 minutes each side.
Add to the food processor.
On a low setting pulse only until the liver and bacon are incorporated.
Gently mix the ground meats, spices, onion, garlic, parsley and liver/bacon mixture until everything is well mixed in.
Top with a spoonful of nomato sauce.
Bake in a full sized muffin tin for 45 minutes to one hour.
Let rest for 15 minutes before serving.
Freeze in serving size portions of 2 or 3 mini meatloaves each.
Use scissors to cut the bacon into 1/2 inch wide strips then saute and crumble when crisp.
As seen on Phoenix Helix Recipe Roundtable #138.