Beef, Lamb and Hidden Liver Meatloaf (AIP, Paleo, Gluten-Free)

This is fast becoming our favorite meatloaf because it has such a great flavor and hidden liver to boot! With all the flavors going on, you can’t detect the liver at all.

So if you are looking to add offal (liver, kidney, heart) to your diet and you really don’t like the flavor of liver, then thisĀ help you get more into your mealsĀ on a regular basis.

Beef Lamb and Hidden Liver Meatloaf (AIP, Paleo, Gluten-Free)

If you are looking to add offal (liver, heart, kidney) to your diet, this is one way to do it. This meatloaf contains chicken livers that have been incorporated so that you do not get the taste of liver, but oh, the flavor of this one is so good!
Course Main Dish, Meat/Poultry/Fish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8


  • 1 lb. Grass Fed Beef
  • 1 lb. Ground Lamb
  • 1/4 lb. Chicken Livers pulsed in food processor
  • 1 Cup Carrots finely diced
  • 1 Large Onion finely diced
  • 1 Cup Cauliflower Rice
  • 1 Tbsp. Minced Garlic
  • 1 Tbsp. Dried basil
  • 3/4 Tbsp Dried Oregano
  • 1 tsp. Ground Rosemary
  • 1 tsp. Ground Thyme
  • 1 tsp. Sea Salt


  1. Preheat oven to 350 degrees F. Grease a large loaf pan and put aside.
  2. Mix all ingredients together in a large mixing bowl until very well incorporated. (I generally use my hands for this step as there is a lot of meat and you will need to ensure everything is mixed well.)
  3. Place meat in the loaf pan and shape to fit.
  4. Bake for 90 minutes.
  5. Once baked, remove from oven and let sit for 10 minutes before cutting to serve.
  6. Serve and enjoy.

Recipe Notes

We like a lot of roasted vegetables with this meatloaf and it really is better the next day or two!

Meatloaf dinner