Primal Paleo Meatloaf with Liver

Organ meats are 10 to 100 times more nutrient dense than traditional muscle meats, and for grass-fed and organic, they're cheaper in price. Sneak liver into this hearty dish for a boost of vitamins A, D, E, and K, folate, B12, and detoxifying choline. All of these nutrients are crucial for gut, immune, and brain health, but almost all Americans are deficient! I have redeemed even the most liver-hating participants to the health benefits of organ meats with this recipe! The Autoimmune Protocol encourages organ meats (offal) to be consumed 2-3 times be week. This a great staple for my family.

Source: Rachel DeBoer; inspired by


For Loaf:
1 pound
organic chicken livers (rinsed and drained)
2 pounds
grass-fed ground beef, lamb, or bison
whole carrots, chopped (or more)
stalks celery, chopped (or more)
large yellow onion, chopped
1 tablespoon
sea salt
2 teaspoons
ground black pepper
egg, whisked
For Sauce:
1⁄4 cup
coconut aminos
14 ounces
tomato paste (2 small cans)
2 teaspoons
sugar-free hot sauce (make sure to check the ingredients! )


Preheat the oven to 375 degree F. Place ground meat in a large mixing bowl. Place rinsed and drained chicken livers in food processor with all other ingredients that go into the loaf. Pulse until all is incorporated, but there are still small chunks of carrots and celery. Mix the liver puree into the ground meat with a large sturdy spoon, and fill a 9x13 glass pan. Set a timer and bake the loaf for 40 minutes. While the loaf is baking, mix the sauce ingredients together. When the loaf has baked 40 minutes, spread the sauce on top of the loaf and bake 20 more minutes. You may want to also drain off excess grease at this point. Loaf is ready when the temperature in the center reaches 170 degrees.