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Hidden Liver Meatloaf Muffins

dairy free egg free kid-friendly kids wellness mains & sides pregnancy & baby recipes special diets sports nutrition traditional Aug 20, 2020

Ok so, I don’t like liver. I tried the liver and onions, in many variations, and nope, not happening for me. Now how could I possibly expect my kids to have liver if mama couldn’t do it. And with most people, liver is either on the love or hate spectrum.

Generally speaking, if I know something adds nourishment to my body (and my family’s), I can acquire to the taste after a few times eating it. Liver was the ultimate exception for me, until I started making this recipe. I was glad to see my children happily eating liver this way as well! Nutritious AND delicious. Win win.

By using liver in a 1:1 or 1:2 ratio combined with other minced meat in this recipe, my family loves the fact that they can’t even detect the liver (especially if using mild liver from lamb, calf or chicken).

The only rule I have for serving liver to my family is that it needs to come from a healthy, happy, clean, pastured animal, that was eating it’s natural diet and never given any hormones or chemicals.

This recipe is seasoned to perfection, with healthful ingredients, to mask the taste of the liver, but still has delicious meaty taste.

 

Hidden Liver Meatloaf Muffins

 

I’ve used what I have on hand, however, using fresh herbs in this recipe makes a significant difference in the taste. So I do recommend using freshly sourced herbs whenever possible.

Mixing the meat with the ingredients and letting it marinate in the fridge for a few hours helps the flavours to combine. If time is of essence, you can skip this step, however it does improve the flavour of the final product.

 

Hidden Liver Meatloaf Muffins

 

Prep Time: 4 hrs

Cook Time: 45 - 60 minutes

Serves: 6-8

 

Ingredients:

1 pound liver

1 pound ground beef (or bison)

1 pound ground pork

1 medium carrot

1 medium yellow onion

2 stalks celery

2-3 Tbsp lard (tallow or coconut oil works here as well)

4 cloves garlic, crushed

¼ cup fresh parsley

3 Tbsp fresh basil

3 Tbsp fresh oregano (or 1½ Tbsp dried oregano)

1 Tbsp fresh thyme (or 1/2 Tbsp dried thyme)

1 Tbsp fresh chives

2 tsp paprika

1 tsp fennel seed

¼ tsp cayenne pepper

1/2 tsp pepper

1 Tbsp blackstrap molasses

2 Tbsp Coconut AminospastedGraphic.png

3 Tbsp apple cider vinegar

1 Tbsp fish sauce

Optional: 2 eggs (for a denser loaf)

 

Directions:

  1. Finely chop carrot, onion and celery. In a frying pan over medium heat, melt the lard. Add the chopped vegetables and sauté them until soft and golden, for about 8-10 minutes.
  2. Finely chop basil, parsley, thyme and chives. Crush garlic. Grind fennel seeds in a mortar and pestle, coffee grinder or Magic Bullet.
  3. Grind liver in a food processor, meat grinder or Magic Bullet (an option is also to ask your butcher to grind it for you). Don’t be alarmed if you end up with more of a puree, as liver holds a lot of liquid.
  4. In a large bowl, combine all ingredients and mix thoroughly.
  5. Cover and refrigerate overnight (or 4-6 hours) for flavours to combine. (you can skip this step if you are short on time)
  6. Preheat oven to 350 F.
  7. Divide and pour mixture into two muffin trays.
  8. Bake for 45 to 60 minutes, or until internal temperature reaches 160 F.
  9. Let it sit for 5-10 minutes before serving. Enjoy!

 

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