Hidden Liver Meatloaf (GAPS, Nightshade-Free)

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Looking for a way to incorporate organ meats into your diet, without the unpleasant taste? This hidden liver meatloaf will do the trick!

I’ve tried many ways to get liver into my diet. I know all about how nutrient dense it is, making it fantastic for those who are trying to heal their guts and correct deficiencies.

But the thing is…liver doesn’t taste good. I got the good stuff, from a farm that produces the best beef I have ever tasted. I tried making liver burgers, and a pâté that claims to be free from any liver taste.

Well, the burgers were awful and the pâté was edible, but still didn’t do the job. I couldn’t find a good way to consume it.

I moved on to other offal. I discovered that lamb heart and bone marrow both make delicious soups! They became staples in my healing diet, especially during GAPS Intro.

But I still had the beef liver in my freezer (I have heard that other livers, like chicken, are much more mild), and I wanted to use its nutrient density. Enter hidden liver meatloaf.

With a better ratio and more flavorful ingredients than the hidden liver burgers I had made, this turned out much better!

Hidden Liver Meatloaf

A few ingredient notes:

Be sure to grind the liver well and remove any veins. Coming across one of those in your meatloaf is not pleasant. It doesn’t taste bad, they are just very hard to chew.

I use carrot pulp from making juice in this recipe. It is a great way to easily use it up, and it adds to the texture of meatloaf rather than messing with it, as pulp will do with some other recipes. If you do not have juicer pulp, shredded or ground carrots (using a food processor) will also work.

I love lots of garlic, and it does its job in masking the liver flavor. In my recipe notes, instead of giving an amount, I specified a “crap ton” of garlic was to be used in this recipe. The number of medium-sized cloves I used will do the job, but feel free to experiment with different amounts.

Serving Suggestions: I enjoy my hidden liver meatloaf most with my nightshade-free nomato sauce. If you can tolerate nightshades, a standard tomato sauce is good, too. Sub out the meatballs in my Paleo Spaghetti and Meatballs with crumbled meatloaf, or top slices with sauce and melted cheese. As in the pictures, it also works well crumbled up with broccoli and warmed in a cast iron pan. Top with cheese if you can tolerate it.

Have fun with it! Let me know what you have tried and liked.

Print

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Hidden Liver Meatloaf (GAPS, Nightshade-Free)

Yield: 2 loaves

Ingredients

• 1.25 lbs liver
• 2 lbs ground beef
• 4 eggs
• 1 Tbsp oregano
• 1 Tbsp thyme
• 2 medium onions, chopped
• 1.5 tsp salt
• 10-15 cloves garlic, minced
• 1.5 cups carrot pulp

Instructions

1. Preheat over to 350°F.
2. Remove any veins and grind the liver well in a food processor.
3. Combine all ingredients in a large bowl and combine well.
4. Divide the mixture into 2 small or 1 large loaf pans lined with parchment paper.
5. Bake for at least 1 hour for the small loaf pans and 1.5 hours for the large loaf pan, until the internal temperature reaches 160°F.
6. Remove from oven, let cool, and then enjoy! See serving suggestions above.
7. This hidden liver meatloaf freezes well.

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