Ground Beef + Liver Meatloaf


  • 1 lb 100% grass fed beef liver

  • 1 lemon

  • 1 yellow onion

  • 2 tsp olive oil

  • 3 cups organic spinach

  • 1 lb 100% grass fed ground beef

  • 2 pasture raised eggs

  • 1/4 cup chia seeds

  • 1/4 cup potato starch

  • 1 tbsp salt

  • 1 tbsp pepper

  • 2 tsp cumin

  • 2 tsp paprika

  • 2 tsp garlic powder

  • 2 tsp Worcestershire Sauce

  • 2 tbsp tomato paste

  • 1 tsp ghee

  • 1 tsp whole grain mustard


Prep: Clean the liver by running it under cold water. Place the clean liver in a bowl and fill with water until the liver is completely submerged. Squeeze an entire lemon in the bowl and let it sit outside of the refrigerator, covered, for at least 3 hours.

Preheat oven to 350.

Saute 1 onion in 1 tsp of olive oil until translucent & soft, transfer to a bowl.

Saute 3 cups of spinach in 1 tsp of olive oil until soft, transfer to a separate bowl.

Take the liver out of the bowl, trim off the connective tissue and discard. Cut the remaining liver into 1/2 inch cubes.

In a large mixing bowl, mix the ground beef, liver, 1/2 of the cooked onions, eggs, chia seeds, potato starch, tomato paste, Worcestershire sauce, salt, pepper, cumin, paprika, garlic powder and onion powder until combined.

Grease a loaf pan with 1 tsp of ghee and add half of the meatloaf mixture into the pan.

At halfway mark , add in the other 1/2 of the cooked onion and all of the cooked spinach.

Add the rest of the meatloaf mixture into the loaf pan.

Spread 1 tbsp of whole grain mustard on top.

Cook at 350F for 1 hour, until edges are brown.

Ready to serve! Garnish with your favorite herb and ketchup.

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