Organ Meat Meatloaf

For organ meat recipes, the suggested mix of ground organ meats and ground beef or bison is listed. For instance, meatballs can handle a larger percentage of organ meats than hamburgers can because of the spices used.

If you are new to organ meats, or you feel any sort of mental hurdle, start with a little bit and work your way up. I started with hamburgers and meatloaf using one pound of organ meats and 3-4 pounds of ground chuck.

The 1:4 ratio makes it virtually impossible for anyone to notice; if anything, maybe those with sensitive palettes think it is bison instead of beef. I find that some people are initially put off by the idea of organ meats, but then a few minutes later they start to say, “It sounds interesting, I’d kind of like to just try it and see what organ meats are like when blended with hamburger meat.” And for the few who can taste the difference, they don’t mind it; some even “like it better.”

Most of the recipes call for raw apple cider vinegar and coconut flour. The former helps “tone down” the flavor of the organ meats and the latter helps absorb some of the excess moisture and mushiness. If you prefer a more tender dish, slightly reduce the amount of coconut flour used until you reach the desired consistency. Have your organic grocer grind and mix the liver, heart and kidneys and package them in 1 pound packages to use immediately or save in the freezer.

Organ meat meatloaf

  • 1 lb. ground beef or bison liver, kidney, and heart
  • 1.25 lbs. ground beef or bison
  • 5 Tbsp. Italian seasoning
  • 1/2 Tbsp. mustard powder
  • 1 can tomato paste
  • ½ finely diced onion
  • ½ finely diced green bell pepper
  • 2 Tbsp. raw apple cider vinegar
  • 1 Tbsp. coconut flour

     Tomato Sauce Topping

  • 1 can organic tomato sauce
  • 2 tbsp blackstrap molasses
  • 3/4 tbsp mustard powder
  • 1/2 tsp sea salt
  • pinch of black pepper

Preheat oven to 375 degrees. Mix all ingredients, except for Tomato Sauce Topping ingredients, together until thoroughly mixed (make sure organ meats are evenly distributed through mix). Bake at 375 degrees for 60 minutes. While meatloaf is baking, mix all tomato sauce topping ingredients together in a small bowl and whisk with a fork/spoon until smooth. Drizzle tomato sauce mix over the top and bake for another 15 minutes.

Meatloaf with Bacon and Cheese

Prepare meatloaf as above but divide meatloaf mix in half and mold the first half into the meatloaf pan; then layer with bacon or turkey bacon and slices of goat cheese. Gently push the second half of the meatloaf mix in over the top of the bacon and cheese center. This is good with and without the tomato sauce topping. Bake as above at 375 degrees.

Meatballs and Spaghetti (or meatball sandwiches)

  • Meatballs
  • 1 lb. ground beef or bison liver, kidney, and heart
  • 1.25 lbs. ground beef or bison
  • 5 Tbsp. Italian seasoning
  • 1 Tbsp. mustard powder
  • 3 Tbsp. raw apple cider vinegar
  • 1 Tbsp. coconut flour
  • ½ finely diced onion
  • ½ finely diced green bell pepper

Mix all meatball ingredients well, making sure the organ and muscle meats are thoroughly mixed. Form the meatballs into small or medium balls and brown them for around 2 minutes on each side. Place browned meatballs on an oven tray and bake on 350 degrees for 25 minutes.

Cook the desired amount of spelt or brown rice pasta and mix desired number of meatballs, spaghetti sauce, and noodles  in serving dish. Garnish with shredded goat cheese.

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