The end justifies the means. You’ve all heard the saying; it basically means the good outcome excuses any wrongs committed to attain it. My husband won’t eat organ meat unless I cleverly disguise it. What better way than to discreetly infuse into one of his favorite dishes – meatloaf.
I’ll be the first to admit liver does have a distinct taste and while the nutritional values of eating it cannot be denied it’s a challenge to convince some people. Which led to the creation of this offal good meatloaf. . .
Ingredients
1 1/2 pounds grass fed ground beef
1/2 pound grass fed beef liver, ground or finely diced
1 tablespoon bacon grease
1 onion, chopped
1/2 cup celery chopped
1/3 cup red bell pepper chopped
2 cloves garlic, finely chopped
1/4 cup sherry
2 eggs, lightly beaten
1/4 teaspoon gelatin
1/4 cup parmesan cheese
1 tablespoon Worcestershire sauce
1 tablespoon fresh thyme leaves or 1 teaspoon dried
Sea salt and freshly ground black pepper to taste
Preparation
Gather your ingredients and prep the veggies. Heat the bacon grease in a skillet over medium heat. Add the celery, onions and bell pepper and saute for about 4 minutes or until slightly tender. Add the garlic and saute for 2 minutes longer.
Add the sherry and cook for about 4 – 5 minutes or until most of the liquid has evaporated and almost dry. Set the pan aside and let cool for 5-10 minutes.
Sprinkle the gelatin over the slightly beaten eggs and allow to set for 5 minutes. Place the ground beef, chopped or ground liver, spices, Worcestershire sauce, cheese, egg mixture and veggies in a large bowl. With your hands mix gently until combined taking care not to compact the mixture.
Shape the meat mixture into a 10″ x 4″ loaf in a 13″x 9″x 2″ pan. Bake at 375 for 45 – 55 minutes or until it reaches an internal temperature of 155 degrees.
It will look like this; don’t be alarmed. Let rest for 5- 10 minutes and then transfer to a plate prior to serving.
Slice and test out on your liver skeptic friends. I served with rice grits and green beans and some ketchup for hubby to aid my guise.
Enjoy! For more Power Athlete friendly recipes check out my blog Paula Lean Primal Queen!
Tagged: Beef / Liver / Meatloaf / offal / Organ Meat / Paula Lean / recipe / Serves One
AUTHOR
John
John Welbourn is CEO of Power Athlete and host of Power Athlete Radio. He is a 9 year starter and veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition and records his podcast, Power Athlete Radio, every week with over 800 episodes spanning 13 years. You can catch up with John as his personal blog, Talk To Me Johnnie, on social media @johnwelbourn or at Power Athlete Radio.
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I did this literally last week, using your previous meatloaf recipe. Had to grind chicken hearts since WF didn’t have beef heart. It was a three species dish (beef, pork, chicken). Came out well.
Paula,
I live in Tampa, FL as well. Where do you get the GF beef liver?
@Rogue Rugger I mostly get my GF beef from a coop that makes deliveries to Tampa 3 times a year http://www.peacefulpastures.com. Otherwise I find good quality at Whole Foods. Occasionally for some items I need to call ahead but they will order if they don’t have in stock. They are very accommodating. Whereabouts are you in Tampa?