1 lb 100% grass fed beef liver
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.