RECIPE: Paleo Meatloaf w/ Liver
We have been testing new recipes that use our microgreens and this meatloaf has jumped to the top of our favorites list. Adding liver to the meatloaf packs a lot of nutrients not normally found in meatloaf as well as wonderful flavor. This is a good way to sneak liver into a dish and no one will know it, especially the kiddos. Give it a try and let us know how it tastes!
1 lb grass-fed ground beef
1 lb ground pork
4 oz chicken liver or beef liver, minced
1 small onion, minced
3 rainbow carrots, peeled & minced
2 celery stalks, minced
5 cloves garlic, minced
1/2 green bell pepper, minced
2 tbsp lard or coconut oil
2 oz C&L Farms Grows Radish Microgreens, chopped
1 tsp fish sauce
1 tsp apple cider vinegar
1 tsp soy sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp coarse ground sea salt
1 tsp Chipotle paste (or tomato paste)
1. Preheat the oven to 375°F.
2. Sauté onion, carrot, celery, bell pepper, and garlic in 2 tablespoons of lard or coconut oil
3. Add all ingredients to a large mixing bowl. Stir to combine with a large spoon, or do like I do and dig in with both hands to completely break apart the ground beef and fully combine all ingredients.
4. Press the combined mixture of meat into a glass 1.5 quart loaf pan or into muffin tin (large muffin tin is preferred, makes 12 large or 24 small muffin sized meatloaf treats). Press down evenly throughout the transfer from the bowl to the pan so that it all fits.
5. Season the top of the meatloaf with extra basil & oregano.
6. Place the pan on a rimmed baking sheet. (This step is necessary since I like to fill my pan to the very top, while cooking the juices will flow up and over the pan and the rimmed baking sheet will catch those juices. If you don't place it on something so the juices can be caught your oven will become a mess and may start smoking from the liquid being released.)
7. Bake for 30 minutes and remove from oven once internal temp reaches 160°F
8. Remove the pan from the oven and let rest for 10 minutes before serving. This allows the juices to absorb back into the meat.
9. Enjoy! :)