Recipes Paleo “Secret Ingredient” Meatloaf
Paleo “Secret Ingredient” Meatloaf

Low Carb Recipes Paleo Recipes

Paleo “Secret Ingredient” Meatloaf

Servings

3.25

Paleo “Secret Ingredient” Meatloaf

Original
Servings

3.25

Print

5 from 1 review

Ingredients
  • 1 pound pastured pork, ground
  • 16 oz. pastured chicken livers
  • 2 stalks organic celery, finely diced
  • 1/2 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
  • 1/4 Tbsp. Olivado Macadamia Nut Oil
  • 1 Tbsp. organic dried oregano
  • 1 pound grass-fed ground beef
  • 4 cloves organic garlic, crushed
  • 1/2 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
Instructions
  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.

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About The Author

Kelley Herring

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.

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4 Comments

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  1. Daniele says

    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.

    Reply

    • 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.

      Reply

  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

    Reply