Always trying to work liver into our diets, I made a meatloaf with half beef liver, half ground beef, lots of garlic, and some basil. With the liver, these are considered a superfood– see more about why we’re eating liver.
After soaking the liver overnight in lemon juice/water to soak the blood out, I pulsed it in the food processor. That isn’t blood you see, it’s the ketchup.
*side note: Liver from kosher animals is kosher! Liver is a traditional Jewish food. I get questions about this every time I talk about liver, so I wanted to clarify. We soak the blood out overnight, and rinse, and the liver at that point has less blood in it than ground beef.
Makes one dozen superfood meat muffins
1 pound of organic grassfed liver (soaked overnight in lemon juice or orange juice)
1 pound ground beef
6 cloves of garlic
1/4 cup ketchup
2 tablespoons basil (or parsley or whatever you’d like to use)
1/2 teaspoon ground sea salt
1/2 teaspoon freshly ground pepper
Instructions: In your food processor, pulse the liver (or dice if you don’t have a food processor). Add remaining ingredients, and pulse again until the whole thing is hamburger consistency. There was enough fat in the meat to not have to grease my muffin pans. Top with ketchup if desired. Bake at 375* for 30 minutes or until throughly cooked. Cool a bit, and serve.
The beef cuts the strong liver flavor, and the garlic helps cover it up. My daughter loved these, eating three (!), and the rest of us found they were a great way to get liver in our diet. I cut one in half the next day and used it as a sandwich filling, yum! For me, eating liver is all about cutting the flavor- I enjoy it with my garlicy spinach artichoke dip as well.
I recently found stoneware muffin tins, made in the USA, for a fraction of what I’ve seen them sold elsewhere for!
Looking for a good source of grassfed meat? Check out my resources page.