Hey there friend! I’m excited to share this meatloaf with liver recipe today.
This is aWeston A. Price foundation inspired recipe. If your family has a hard time eating liver recipes, try this sneaky way of incorporating it into their diet.
A classic family favorite with a nutritious twist! ground beef and liver meatloaf with quinoa instead of bread crumbs.
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Nutritional Value of Liver: One of the most nutrient-dense foods
While there are legitimate concerns regarding the consumption of liver, its nutritive value far outweighs the negatives.
“Liver provides copper, zinc, iron, and vitamins A and D in abundance, but it is also a rich source of antioxidants – substances that help your own liver remove toxic substances from the body.”
Excerpt from the bookNourishing Traditions by Sally Fallon
Most cultures around the world eat a plethora of organ meats because of the essential nutrients they offer. Growing up in Mexico, liver and onions was a staple dinner at our house along with many other meals that included heart, kidney, and sweetbreads.
Tips when adding liver to recipes
- Buy only grass fed, organic liver as it will be free of all the extra toxins and heavy metals.Fed From The Farmis a wonderful family farm you can order good quality meats and liver from. Or try to source liver from your local farmers market when possible.
- Make sure to not over cook liver. it turns hard and it kills most of the nutrients.
Meatloaf with liver Recipe
We’re taking the classic meatloaf and giving it a delicious twist by adding liver. Trust me, it’s a game-changer you won’t want to miss. So, grab your apron and let’s get cooking!
GROUND BEEF AND LIVER MEATLOAF INGREDIENTS
You can use whatever meat mixture you like best. 1 lb Ground beef or 1lbground pork will work with the liver. And for the liver, you can use either beef or chicken liver.
- 1 lb ground pork or beef
- 1 lb chicken or beef liver
- One bunch of green onions finely chopped
- 2 large eggs
- 3-6 garlic cloves minced
- 3 Tbsp Ketchup
- 3/4 cup of prepared quinoa
- 1/3 cup of milk
- 1 1/2 tsp of salt
- 1/4 tsp of ground black pepper
Meatloaf Sauce Ingredients
- 1 cup of ketchup
- 1 tbsp of apple cider vinegar or kombucha
- 2 1/2 tbsp of brown sugar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- ground black pepper to taste
- salt to taste
Meatloaf recipe instructions
- In a large mixingbowl combine all the ingredients and mix well.
- If you have time set the meatloaf mixturein the refrigerator for 4-6 hours to allow all the flavors to incorporate well. If you don’t have the extra time no worries, I’ve skipped this step many times and it still tastes great!
- Preheat oven to 375 degrees. and line a 9 by 5 loaf shape pan with parchment paper or grease with a bit of olive oil.
- Add meat to the pan and bake for 40 minutes.
- While the meatloaf bakes mix all ingredients for the sauce together and set aside.
- Pour the sauce on top of the loaf and put back in the oven for 8-10 minutes.
- Let the meatloaf rest for 5-10 minutes before serving.
Recipe Notes:
If you or your kids notice a strong liver flavor and don’t really like it, I suggest using half a pound of liver instead of one whole pound. You might need to play around with the amount of liver you use if your kids don’t like it, but you still want to make sure they get the benefits of this real superfood.
Use a food processor or meat grinder to make sure the liver is well ground up and incorporated with all the other ingredients.
Place the meatloaf pan on a baking sheet when it goes in the oven during cooking time in case the juices overflow.
Meatloaf with Liver recipe
Can You Freeze Liver Recipes Like This Meatloaf?
Yes! You can freeze most meatloaf recipes including this one. Freeze after you mix all ingredients together and before baking. Cover tightly with plastic wrap and put inside a freezer bag.
Defrost for 24 hours in the refrigerator and continue with baking instructions.
I hope you enjoy this Meatloaf with liver recipe!
So, there you have it! Meatloaf with liver is a tasty twist on a classic dish that not only amps up the flavor but also packs in some extra goodness. It’s a win-win for your taste buds and your health! So go ahead, give it a try, and enjoy these yummy and healthy recipes that’ll keep you coming back for more.
If this is your first time using this most nutrient dense food we call liver, I’d love to hear your thoughts on it.
For most people it takes a few tries before you really start to enjoy it so I hope you do keep trying it. Happy eating!
What are some of your favorite liver recipes? Please share below!
More Recipes
- Authentic Mexican Tostadas Made from Scratch
- One pot summer meal: Shrimp Ceviche
- Roasted Salsa Recipe
- Round up: 20 Instant pot shrimp recipes
The Perfect Meatloaf with Liver
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Additional Time: 10 minutes
Total Time: 10 minutes
A classic family favorite with a nutritious twist! ground beef and liver meatloaf with quinoa instead of bread crumbs.
Ingredients
- 1 lb ground pork or beef
- 1 lb chicken or beef liver
- One bunch of green onions finely chopped
- 2 large eggs
- 3-6 garlic cloves minced
- 3 Tbsp Ketchup
- 3/4 cup of prepared quinoa
- 1/3 cup of milk
- 1 1/2 tsp of salt
- 1/4 tsp of ground black pepper
MEATLOAF SAUCE INGREDIENTS
- 1 cup of ketchup
- 1 tbsp of apple cider vinegar
- 2 1/2 tbsp of brown sugar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- ground black pepper to taste
- salt to taste
Instructions
- In a large mixing bowl combine all the ingredients and mix well.
- If you have time set the meatloaf mixture in the refrigerator for 4-6 hours to allow all the flavors to incorporate well. If you don’t have the extra time no worries, I’ve skipped this step many times and it still tastes great!
- Preheat oven to 375 degrees. and line a 9 by 5 loaf shape pan with parchment paper or grease with a bit of olive oil.
- Add meat to the pan and bake for 40 minutes.
- While the meatloaf bakes mix all ingredients for the sauce together and set aside.
- Pour the sauce on top of the loaf and put back in the oven for 8-10 minutes.
- Let the meatloaf rest for 5-10 minutes before serving.
Notes
- If you or your kids notice a strong liver flavor and don't really like it, I suggest using half a pound of liver instead of one whole pound. You might need to play around with the amount of liver you use if your kids don't like it, but you still want to make sure they get the benefits of this real superfood.
- Use a food processor or meat grinder to make sure the liver is well ground up and incorporated with all the other ingredients.
- Place the meatloaf pan on a baking sheet when it goes in the oven during cooking time in case the juices overflow.
