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 this help you get more into your meals on a regular basis.
Beef Lamb and Hidden Liver Meatloaf (AIP, Paleo, Gluten-Free)
- 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
Preheat oven to 350 degrees F. Grease a large loaf pan and put aside.
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.)
Place meat in the loaf pan and shape to fit.
Bake for 90 minutes.
Once baked, remove from oven and let sit for 10 minutes before cutting to serve.
Serve and enjoy.
We like a lot of roasted vegetables with this meatloaf and it really is better the next day or two!