Earlier this week for the first time I added liver in my meatloaf. I dehydrated beef liver and then added it to ground beef and ground elk to make a “hidden liver meatloaf”.
Much to my surprise and disappointment the liver taste was NOT hidden. I was unhappy but my husband was ecstatic because he thought that it was the best meatloaf that he had ever tasted and he had it all to himself.
Second try at liver in my meatloaf
Okay, back to the drawing board. The next time that I made liver in my meatloaf I lightly cooked the liver and then put it through a meat grinder and gently incorporated it with the other ingredients. This is the recipe in this post.
I am really trying to find another way to get more liver into my diet since liver is one of the most nutrient dense foods. I remember hearing or reading that Mickey Trescott of autoimmune wellness found that she didn’t start to feel really well until after she incorporated liver into her diet.
Sarah Ballantyne, the Paleo Mom, stresses the value of liver in this post “three painless ways to eat your liver”. She identifies the vitamin content present in 2 ounces of liver. Maybe I can get that much down if the taste is disguised somehow.
The following information comes from Dr. Mercola at www.mercola.com about the benefits of eating liver:
- “Liver is nature’s most concentrated source of vitamin A (retinol)
- It contains an abundant, highly usable form of iron
- Three ounces of beef liver contains almost three times as much choline as one egg
- Liver is one of the best sources of copper, folic acid, cholesterol, and purines
- It also contains a mysterious “anti-fatigue factor,” making it a favorite among athletes”
Some people believe that the liver stores the toxins that it filters and that when we eat liver we are consuming these toxins. This is not correct: the filtered toxins are stored in the fatty tissues of the body, not in the liver itself. Info from Chris Kresser.
It is important to consume “offal” or organ meats, particularly liver, so as to take advantage of the rich nutrients in these meats.
Update on eating my liver meatloaf
As I write this I am marinating beef liver in lemon juice which is supposed to draw out some of the stronger flavors. We will see. So I made the meatloaf and ate one thick slice for supper. I have to say that the liver taste was still a bit strong for me but I was able to eat it slathered in my cauliflower sauce (thank goodness for this wonderful sauce).
Food to Heal Ourselves
Delicious liver meatloaf which masks the taste of the liver quite well.
30 minPrep Time
1 hr, 15 Cook Time
1 hr, 45 Total Time
1/4 pound beef liver
2 pounds ground meat
juice of 4-5 lemons (optional)
1 tablespoon coconut oil (or other solid fat)
1 medium to large onion minced or grated
3 large cloves garlic minced
2 teaspoons salt
1 tablespoon gelatin. I use Great Lakes from amazon.com or from amazon.ca
1/2 cup coconut milk
2/3 cup nomato sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
Preheat the oven to 350 degrees F.
Cover the liver with lemon juice and marinate it in the fridge for 2-5 hours, flipping over once or twice.
Remove the liver from the marinade, pat it dry and fry lightly in coconut oil for 2-3 minutes each side.
Remove from the heat and let cool.
Put the other ground meats in a large bowl and gently mix to incorporate.
Grind the liver in a meat grinder or food processor.
Add the ground liver to the meat mixture and mix just to incorporate.
Add the minced onion, minced garlic, salt and nomato sauce to the meat mixture and gently mix.
Put the coconut milk in a small pot.
Sprinkle one tablespoon of gelatin (grass fed if possible) on top of the coconut milk.
Let sit for 4 or 5 minutes.
Gently heat the coconut milk stirring until the gelatin has melted.
Add the gelatin egg/coconut milk to the meat mixture and incorporate well (but not vigorously).
Mix nomato sauce, apple cider vinegar and honey.
Line a loaf pan with parchment paper, add all the meat mixture and smooth down with the back of a spoon.
Spread the nomato sauce topping on the meatloaf.
Bake at 350 degrees F for 45 minutes.
Remove from the oven and drain off all liquid.
Bake a further 20 minutes and then drain more liquid off..
Bake for 10 more minutes.
1. If you love the taste of liver incorporate more into the recipe and skip the step of marinating the liver in lemon juice. br] 2. I used one pound ground grass fed beef and one pound ground elk. If you were to use venison I understand that it can be quite dry so this recipe may not work unless more fat is added.
3. If using a meat grinder, grind the liver, then the garlic, followed by the onions.
4. Any nomato sauce should work for this recipe. This is the one that I used: [nomato sauce but without the added honey and without the marjoram and I cooked it a bit to thicken it. I've since created my own nomato sauce
As seen on Phoenix Helix Recipe Roundtable #135.
Do you have a favorite way to eat your liver? Care to share?