Paleo "Secret Ingredient" Meatloaf

Paleo “Secret Ingredient” Meatloaf

5.0 from 1 reviews
Paleo “Secret Ingredient” Meatloaf Recipe
  • 1 pound pastured pork, ground
  • 16 oz. pastured chicken livers
  • 2 stalks organic celery, finely diced
  • ½ Tbsp. organic dried thyme
  • 2 tsp. smoked paprika
  • 1 Tbsp. blackstrap molasses
  • 8 tsp. Coconut Secret Coconut Aminos
  • 1 Tbsp. organic raw apple cider vinegar
  • ¼ Tbsp. Olivado Macadamia Nut Oil
  • 1 Tbsp. organic dried oregano
  • 1 pound grass-fed ground beef
  • 4 cloves organic garlic, crushed
  • ½ tsp. freshly ground black pepper
  • 1 tsp. Celtic Sea Salt
  • 1 medium organic onion, finely diced
  • 2 tsp. organic dried parsley
  • 2 large pasture-raised eggs
  1. Preheat oven to 350 degrees F.
  2. Heat a medium, safe nonstick skillet over medium-high heat. Add the oil and swirl to coat the pan.
  3. Add the onion and celery and cook until soft, about 6 minutes. Add the garlic and cook until fragrant. Remove from heat.
  4. In a blender or Magic Bullet, puree the liver.
  5. In a large bowl, whisk the eggs. Add all ingredients and gently but thoroughly mix with hands.(NOTE: You may transfer to refrigerator to let flavors marry for 4-6 hours)
  6. Place meatloaf in a large loaf pan set on a rimmed cookie sheet. Bake for 1 hour 30 minutes or until internal temperature reaches 160 degrees F.

Nutrient Information Per Batch

2969.14 kcal Calories, 412.56 mg Calcium, 46.38 g Carbohydrate, 2596.28 mg Cholesterol, 190.57 g Total Fat, 7.13 g Fiber, 60.58 mg Iron, 366.01 mg Magnesium 4705.68 mg Potassium, 257.93 g Protein,462.1 mcg Selenium, 4336.73 mg Sodium, 18.78 g Sugars, 44.77 mg Zinc, 70.82g Saturated fat, 3.7 trans Fat, 77.22 g Monounsaturated fats, 19.16 g Polyunsaturated fats, 53752.2 IU Vitamin A, 8.06 mg Vitamin B6, 88.62 mcg Vitamin B12, 108.61 mg Vitamin C, 35 IU Vitamin D, 7.95 Vitamin E, 91.89 mcg Vitamin K, 2833.12 mcg Folate,5.14 mg Vitamin B1(Thiamin),87.09 mg Vitamin B3(Niacin),10.49 mg Vitamin B2(Riboflavin), 181.5 mcg Lycopene, 1237.75 mcg Lutein and Zeaxanthin, 0.95 g ALA, 0.01 g EPA, 0.04 gDHA,3230.17 mg Phosphorous, 2.36 mg Manganese, 49.9 mcg Alpha carotene, 1894.48 mcg Beta carotene, 378.7 mcg Beta cryptoxanthin, 0.49 g Conjugated Linolenic Acid


  • No Fish
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Legumes
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. I really enjoyed this meatloaf; the taste is really good and it is so easy and quick to put together. I didn’t end up putting the blackstrap molasses because the local grocer doesn’t carry it. I wasn’t sure if it is needed only for flavour or if it also contributes to the health aspect. It was delicious without it, I can only imagine how good it would be with it.

    • Kelley Herring says:

      So happy you enjoyed it! I love it with or without the molasses, which adds some minerals and further softens any flavor of the liver.

  2. jeanette davis says:

    Hi Ms. Herring,

    I was wondering where can I find a 7.5×3.5 loaf pan that you mention in your KETO bread book. I am having a hard time finding that size loaf pan.

    Thank you

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