Prep time: 10 minutes

Prep notes: you'll need a food processor or high powered blender

Cooking time: 60 minutes

Yields: 8 servings

 

Ingredients: 

 

1 pound (.45k) beef liver
1 pound ground beef
1 pound ground pork
- or - 2 pounds (1k) ground beef or pork

half an onion, diced
3 - 4 cloves of garlic
2 tsp Italian seasoning
2 tbsp avocado or olive oil
salt to taste

 

Directions: 

 

Preheat oven to 350F/177C

 

First, dice the onion and garlic, and put into a frying pan with some avocado oil or olive oil over medium heat.  When the onion is almost translucent, add the Italian seasonings and stir them all together.

 

Put the liver into your food processor or high powered blender and pulse until it is all disgusting and gooey and almost liquified.  Yes, it looks gross, but it's good!

 

Put the ground beef, ground pork and gooey disgusting liver into a bowl.  Add the onions, garlic and seasonings and mix well with a flat spoon, or your hands if you can stand it.  Make sure all of the meats are mixed up together.

 

Transfer to a meatloaf pan and bake for 1 hour.  Ovens may vary, so check the middle to make sure it's done.   Will feed 6 to 8 people, or 2 people for a few days ;)  You can also slice into individual servings and freeze for later.

 

Notes: 

 

Getting organ meats into your diet is really important for good health.  They give us 10 times the amount of nutrients that muscle meat does!  Traditionally, (ie: how our ancestors lived), the muscle meat was thrown to the dogs, while the organ meats were saved for the people.  Somehow organ meats fell out of favour sometime a few generations ago, but they're making a come-back!  Not only are organ meats packed with nutrients, they're also typically a lot less expensive than muscle meats.  

 

When I was a kid, my Mum always tried to get us to eat liver, but she fried it, and organ meats have a very distinct texture and flavour that is not always appealing.  Hiding it in meatloaf, burgers, or meat balls may get fussy eaters to at least try it.  

This recipe would also work with kidney (which is a very strong flavour!), or heart as well.  Or with ground chicken and chicken organs.  

 

As always, if you can afford it, and it is available to you, grass fed/pasture raised meats are always the ideal option, but conventionally raised works too.  We do what we can, when we can.  Not everyone can afford pastured meats.  Certainly not me!  But even conventionally raised meats are better for you than a diet consisting of fast foods and manufactured junk.