The perfect meatloaf with liver recipe: Savoring tradition (2024)

Hey there friend! I’m excited to share this meatloaf with liver recipe today.

This is aWeston A. Price foundation inspired recipe. If your family has a hard time eating liver recipes, try this sneaky way of incorporating it into their diet.

A classic family favorite with a nutritious twist! ground beef and liver meatloaf with quinoa instead of bread crumbs.

The perfect meatloaf with liver recipe: Savoring tradition (1)

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Nutritional Value of Liver: One of the most nutrient-dense foods

While there are legitimate concerns regarding the consumption of liver, its nutritive value far outweighs the negatives.

“Liver provides copper, zinc, iron, and vitamins A and D in abundance, but it is also a rich source of antioxidants – substances that help your own liver remove toxic substances from the body.”

Excerpt from the bookNourishing Traditions by Sally Fallon

Tips when adding liver to recipes

Buy only grass fed, organic liver as it will be free of all the extra toxins and heavy metals.Fed From The Farmis a wonderful family farm you can order good quality meats and liver from. Or try to source liver from your local farmers market when possible.
Make sure to not over cook liver. it turns hard and it kills most of the nutrients.

Meatloaf with liver Recipe

We’re taking the classic meatloaf and giving it a delicious twist by adding liver. Trust me, it’s a game-changer you won’t want to miss. So, grab your apron and let’s get cooking!

GROUND BEEF AND LIVER MEATLOAF INGREDIENTS

You can use whatever meat mixture you like best. 1 lb Ground beef or 1lbground pork will work with the liver. And for the liver, you can use either beef or chicken liver.

1 lb ground pork or beef
1 lb chicken or beef liver
One bunch of green onions finely chopped
2 large eggs
3-6 garlic cloves minced
3 Tbsp Ketchup
3/4 cup of prepared quinoa
1/3 cup of milk
1 1/2 tsp of salt
1/4 tsp of ground black pepper

Meatloaf Sauce Ingredients

The perfect meatloaf with liver recipe: Savoring tradition (4)

1 cup of ketchup
1 tbsp of apple cider vinegar or kombucha
2 1/2 tbsp of brown sugar
1 tsp garlic powder
1/2 tsp onion powder
ground black pepper to taste
salt to taste

Meatloaf recipe instructions

In a large mixingbowl combine all the ingredients and mix well.
If you have time set the meatloaf mixturein the refrigerator for 4-6 hours to allow all the flavors to incorporate well. If you don’t have the extra time no worries, I’ve skipped this step many times and it still tastes great!
Preheat oven to 375 degrees. and line a 9 by 5 loaf shape pan with parchment paper or grease with a bit of olive oil.
Add meat to the pan and bake for 40 minutes.
While the meatloaf bakes mix all ingredients for the sauce together and set aside.
Pour the sauce on top of the loaf and put back in the oven for 8-10 minutes.
Let the meatloaf rest for 5-10 minutes before serving.

Recipe Notes:

If you or your kids notice a strong liver flavor and don’t really like it, I suggest using half a pound of liver instead of one whole pound. You might need to play around with the amount of liver you use if your kids don’t like it, but you still want to make sure they get the benefits of this real superfood.

Use a food processor or meat grinder to make sure the liver is well ground up and incorporated with all the other ingredients.

Place the meatloaf pan on a baking sheet when it goes in the oven during cooking time in case the juices overflow.

Meatloaf with Liver recipe

Can You Freeze Liver Recipes Like This Meatloaf?

Yes! You can freeze most meatloaf recipes including this one. Freeze after you mix all ingredients together and before baking. Cover tightly with plastic wrap and put inside a freezer bag.

Defrost for 24 hours in the refrigerator and continue with baking instructions.

I hope you enjoy this Meatloaf with liver recipe!

So, there you have it! Meatloaf with liver is a tasty twist on a classic dish that not only amps up the flavor but also packs in some extra goodness. It’s a win-win for your taste buds and your health! So go ahead, give it a try, and enjoy these yummy and healthy recipes that’ll keep you coming back for more.

If this is your first time using this most nutrient dense food we call liver, I’d love to hear your thoughts on it.

For most people it takes a few tries before you really start to enjoy it so I hope you do keep trying it. Happy eating!

What are some of your favorite liver recipes? Please share below!

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The Perfect Meatloaf with Liver

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 55 minutes

Additional Time: 10 minutes

Total Time: 10 minutes

A classic family favorite with a nutritious twist! ground beef and liver meatloaf with quinoa instead of bread crumbs.

Ingredients

1 lb ground pork or beef
1 lb chicken or beef liver
One bunch of green onions finely chopped
2 large eggs
3-6 garlic cloves minced
3 Tbsp Ketchup
3/4 cup of prepared quinoa
1/3 cup of milk
1 1/2 tsp of salt
1/4 tsp of ground black pepper

MEATLOAF SAUCE INGREDIENTS

1 cup of ketchup
1 tbsp of apple cider vinegar
2 1/2 tbsp of brown sugar
1 tsp garlic powder
1/2 tsp onion powder
ground black pepper to taste
salt to taste

Instructions

In a large mixing bowl combine all the ingredients and mix well.
If you have time set the meatloaf mixture in the refrigerator for 4-6 hours to allow all the flavors to incorporate well. If you don’t have the extra time no worries, I’ve skipped this step many times and it still tastes great!
Preheat oven to 375 degrees. and line a 9 by 5 loaf shape pan with parchment paper or grease with a bit of olive oil.
Add meat to the pan and bake for 40 minutes.
While the meatloaf bakes mix all ingredients for the sauce together and set aside.
Pour the sauce on top of the loaf and put back in the oven for 8-10 minutes.
Let the meatloaf rest for 5-10 minutes before serving.

Notes

If you or your kids notice a strong liver flavor and don't really like it, I suggest using half a pound of liver instead of one whole pound. You might need to play around with the amount of liver you use if your kids don't like it, but you still want to make sure they get the benefits of this real superfood.
Use a food processor or meat grinder to make sure the liver is well ground up and incorporated with all the other ingredients.
Place the meatloaf pan on a baking sheet when it goes in the oven during cooking time in case the juices overflow.

The perfect meatloaf with liver recipe: Savoring tradition (2024)

FAQs

Should onions be cooked before adding to meatloaf? ›

I later learned how I could avoid this problem and make a fully smooth meatloaf by pre-cooking any vegetables, especially the onion, before adding them to the ground meat. This way the meatloaf gets the flavor without the rawness -- a method from the smart people at Cook's Illustrated.

What temperature do you cook meatloaf at? ›

The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.

Tell Me More ›

How do you hide liver in food? ›

“But hey, what if I don't like the taste?” You can mix 75% ground beef with 25% ground liver and use it for any ground beef recipe such as a taco mix; or, hide it in a meatball mixture. This is also a great alternative when you have kids to cook for or someone in your family just doesn't like the taste.

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What ingredient keeps meatloaf from falling apart? ›

Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

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Should I cook my meatloaf covered or uncovered? ›

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

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Is it better to bake meatloaf on a sheet pan or loaf pan? ›

If you want to make the best meatloaf possible, a sheet pan is a much better medium.

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What makes liver taste better? ›

This liver and onions recipe will turn liver haters into converts! It's very simple to make but the three things that will set your liver above all others are: 1) soak in milk, 2) turn the liver as little as possible when cooking, and 3) don't overcook.

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Why can't you eat liver all the time? ›

But this type of meat does have high levels of cholesterol and fat. Some of these nutrients can cause health problems at very high levels, especially if you're pregnant or have certain health conditions. Check with your doctor before adding it to your diet and eat it in moderation.

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Do you rinse off liver before you cook it? ›

Absolutely! It is also a good idea to lightly rinse the liver before patting dry and placing in whole milk (to cover), soak in fridge for about an hour before coating with flour and frying. After doing this, you'll find that the taste is unbelievable!

Learn More Now ›

What is the basic meatloaf formula? ›

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

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Why add milk to meat loaf? ›

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

Keep Reading ›

What is the difference between old fashioned loaf and Dutch loaf? ›

Dutch loaf (also called old-fashioned loaf, spiced luncheon loaf, and spiced lunch meat) is a luncheon meat made from coarse-ground lean pork and beef mixed or coated with spices, formed into a loaf shape and then smoked over a hardwood fire. It is a popular sandwich filler in America.}

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Do you cook onions before or after ground meat? ›

Once the skillet is hot, add the diced onions and cook until they become translucent and slightly caramelized. Then, crumble the ground beef into the skillet and cook until it is browned and cooked through, stirring occasionally to break up any clumps.

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Should onions be cooked first? ›

Cook onion first then follow with garlic. Cook garlic only until fragrant and that will happen quickly. Add meat. If you want to brown the meat first then you can also start with the meat first, brown it on both sides, then remove from the pan and set aside.

Should I sauté veggies before adding to meatloaf? ›

Follow this tip: Whether you use a classic blend of onion, carrot, and celery, or go for a blend of different veggies, give them a quick sauté with some olive oil first. Not only will the vegetables be more tender and flavorful, but they'll also add a little more moisture to the meat.

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Can you add onions to raw meat? ›

Food Director Amira Geory backs this trick, saying: “Adding raw onion to marinades not only adds flavour, but it also tenderises the meat. I find that the finer the onion is, the better it works, so sometimes I actually grate the onion. Just be sure to use a ceramic or glass bowl when marinating.”

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