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Hidden Liver Paleo Meatloaf

February 4, 2019 • 0 comments

Hidden Liver Paleo Meatloaf
Looking for a tasty way to incorporate organ meat into my family's diet, I found this recipe from The Paleo Mom. I opted to use dry herbs since I always have those ready in the cabinet and added the eggs since Reverence Farm's passionately pastured eggs add even more nutrients and flavor! Also note, you need to let the ingredients sit in the refrigerator for 4-6 hours or overnight to let the flavors sink in together.
  • Prep Time:
  • Cook Time:
  • Servings: 6-8


  • (1 pound) Ground Pork
  • (1 pound) Ground Beef
  • (1 pound) Beef Liver
  • (2 stalks) Celery
  • (1 medium) Carrot
  • (1 medium) Yellow Onion
  • (2-3 Tbsp) Rendered Pork Fat
  • (4 cloves (crushed)) Garlic
  • (1/4 cup fresh or 2 Tbsp dry) Parsley
  • (3 Tbsp fresh or 2 Tbsp dry) Basil
  • (3 Tbsp fresh or 1 1/2 dry) Oregano
  • (1 Tbsp fresh or 1/2 Tbsp dry) Thyme
  • (1 Tbsp fresh) Chives
  • (2 tsp (optional if you avoid nightshades)) Paprika
  • (1 tsp) Fennel Seed
  • (1/4 tsp (optional if you avoid nightshades)) Cayenne Pepper
  • (1/2 tsp) Pepper
  • (1 Tbsp) Blackstrap Molasses
  • (2 Tbsp) Coconut Aminos
  • (3 Tbsp) Apple Cider Vinegar
  • (1 Tbsp) Fish Sauce
  • (2 eggs (optional for a denser loaf)) Dozen Eggs


The Paleo Mom's Hidden Liver Meatloaf

  1. Chop onion, celery and carrot as finely as you have the patience for.  Heat rendered fat (or coconut oil) in a frying pan over medium high heat.  Add the onion, celery and carrot and sauté until soft and starting to brown, about 8-10 minutes.
  2. Finely chop parsley, basil, oregano, thyme, and chives. Crush garlic. Grind fennel seeds in an herb grinder, coffee grinder or mortar and pestle.
  3. Grind liver in a food processor or meat grinder. Liver has a lot of liquid in it, so don’t be surprised if you end up with something that is more like a puree than a grind.
  4. Combine all of the ingredients in a large bowl. Mix together very thoroughly (I find it easiest to just get my hands in there). Cover and refrigerate for 4-6 hours and up to overnight to let the flavors combine.
  5. Preheat oven to 350F.
  6. Press meat mixture into a large loaf pan (or two). If you’re worried about juices spilling over, place the loaf pan on a cookie sheet or in a larger baking pan before placing in the oven.
  7. Bake for 1 hour 40 minutes, or until internal temperature reaches 160F.
  8. Let it sit for 5-10 minutes before serving (the juices are really yummy with some mashed cauliflower!). Enjoy!
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