Meatloaf with Hidden Liver and Veggies
The AIP version of this recipe lives here.
While most of us seem to acknowledge offal (organ meat) is some of the most nutrient dense food available, many of us have a hard time tricking ourselves into eating it. Beef liver is a very affordable and easily overlooked item we should all be adding to our diet. I’ll admit that I’m not the biggest fan of mousse or pate, but even my kids and husband will make short work of a batch of this meatloaf, which is loaded with beef liver and an extra serving of vegetables. Bonus nutrition, lower cost, allll the flavor. Definitely on repeat around these parts, freezes well too and is excellent for meal prep as a loaf or individual meatballs.
Get out your food processor for fastest and easiest preparation. I don’t like working with raw liver and find that it is more manageable when partially frozen. I buy it this way and will keep it frozen until I am ready to cook with it. A few minutes out of the freezer it will soften enough to be finely cut into chunks which easily mince in the food processor—though do it last, after the veggies if the smell gets to you. I’d much rather have a little raw veg in the meat than smell cooking liver when I’m sweating the veg down. You do you, m’kay.
3/2021 Update: After multiple requests for this recipe from non-AIP folks I’ve decided to share my original recipe that the AIP version was adapted from; the AIP version is just as amazing as the real deal, OG meatloaf recipe but its easier to read as a recipe of its own than a bunch of adaptations. I promise you’re not missing out on anything!
Ingredients
1 T Olive oil, tallow or fat of choice
3 cloves garlic,minced
1 large onion, finely chopped (1 cup)
1 red/yellow bell pepper, finely chopped
1 tsp Sea Salt
1/4 tsp black pepper
14-16 oz crushed tomatoes
2T Worcestershire sauce or Balsamic Vinegar
1T Thyme, finely chopped
1 lb Ground beef
1 lb Ground pork
¼-½ lb Minced/ground beef liver
1 Tbsp Worcestershire Sauce or Balsamic Vinegar
1T Thyme, finely chopped
1t Salt
1/4 tsp Pepper
2 T Italian parsley
3 slices stale bread, crust removed and in 1 inch cubes
1 egg
1 c milk
6 Bacon Strips
Equipment
Large Mixing Bowl
Baking Sheet lined with parchment *optional, but easier cleanup
Medium saucepan
Method
Prepare the relish:
In a medium saucepan over medium heat, saute onions, bell peppers and garlic in fat until tender, translucent and beginning to brown.
Add crushed tomatoes, salt/pepper, Worcestershire sauce and thyme.
Simmer for about 10 minutes until nice and thick. You should be able to drag a spoon through it and see the bottom of the pot for a few seconds.
Turn off heat and allow to cool. Divide- 1c for meat, 1c atop meat, serve with remainder.
Prepare the Panade:
Combine Bread cubes and Milk in a small mixing bowl, break up and make sure all of the bread is very saturated. Set aside. Discard any standing liquid after 5 minutes. Add Egg, combine until its a paste.
Prepare the Meat:
Preheat oven to 400F, Line a rimmed baking sheet with parchment or foil.
Combine Meat(s), Liver, Worcestershire sauce, salt, pepper and herbs in a large mixing bowl.
Add reserved relish and panade.
Mix until thoroughly combined. The best tool you have for this is your hands. Get in there and get messy. Definitely get your pan ready before you dive in!
Once thoroughly combined, dump onto sheet pan and pat out with your hands to a slab that is approximately 3/4 to 1 inch thick.
Spread 1/2 to 1 cup reserved relish over the top of the loaf, just enough for a thin layer, then drape the bacon strips over the top.
Bake for about 30-35 minutes, until internal temperature reaches 150f. You’ll know that its done when its firm in the center and the bacon has crisped.
Let rest for 5 minutes before cutting.
Notes: I live for herbs, so it should come as no surprise that this stuff is loaded. If you don’t dig the potency, by all means scale it back to your taste. It also works well with dried herbs, but you may have to play with the ratio depending on the freshness, I don’t use a lot of dried herbs, but I usually have some fresh ones tucked away in the freezer that work in this context.
AIP Swaps- See full adaptation here
Want to have dinner on the table faster? Make Meatballs. Serve as a sandwich or over mashed potatoes.