Superfood Muffins
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.
Recipe:
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.
Cooked muffins
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.
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Hi, never thought to put these into muffins, clever! :-)
We love liver and we love beef. Very cool post. Going to have to give these a try. Thanks! Jo
I can’t believe that I made these tonight!! When I was a child, I not only hated liver but loathed it. My mom was determined to get me to like it. It didn’t happen. As an adult, I thought I was doing really well buying it and making treats for my dog. One day, my daughter smelled the liver treats in the oven (just chopped liver with garlic powder) and wanted some. She incidentally loved it so I told her to go to Grandma and Grandpa’s to eat it. I didn’t want to influence her taste buds. She loved it there too.
We recently purchased part of a cow and it came with liver. I decided to try to make this recipe since it was all chopped up and mixed with beef. I finished what was on my plate. I can’t say that I loved it but I was able to keep a poker face on. :) I might make it again because we have 5 more packages in the freezer and the kids and hub liked it.
I cannot wait to make these!
Its like Giant nommy super meatball/muffins!!
I have 2 kilos of calves liver in the freezer , I think I shall be making ALOT of these..lol
Just made these for dinner tonight and they were awesome! They may be the only way I use my liver! Thanks!
Question: Do you have to soak the liver beforehand? I’ve never soaked liver before and am just curious if it’s really necessary.
Hi Megan,
I’m not sure, I’ve never *not* soaked the liver! So I guess I’m not a lot of help :)
Are the stoneware muffin “tins” made by Haeger Potteries in IL??
These are Pampered Chef, but I’ve seen them less expensive at Sears before too
Whew! When I saw this article on Facebook, I thought they really were muffins! I was going to protest that I don’t care how into nutrition you are, putting liver in muffins is just wrong! :)
I love the strong flavour of liver.. similar to kangaroo meat…we should get used to that flavour instead of the tasteless flavour of eating beef muscle..
Can you use chicken liver instead of the beef liver? Or would that be too much of a contrasting flavor since the point is to hide the liver flavor?
You can- chicken liver is more mild and would work well :)
Great thanks! On the list for this week:)
I want to make these tomorrow but don’t have GAPS ketchup made up. Have you ever made them without the ketchup or do you know of a way that they could be made with out it?
Yeah, you can use tomato paste :)
I like it better with tomato paste!
What is the purpose of soaking? Does it help us digest the meat better or is there another reason for soaking it?
I think it helps it be less bitter and it gets the blood out.
We just had this tonight, as meatloaf. You inspired me to make it and it turned out to be yummy! My daughter had 3 servings and my husband had 2. :) I’ll be adding my adaptation of the recipe to my blog, along with a link and credit back to you. Thank you so much!
I made these today, and they are a winner! Since starting to eat liver 6 months ago, have been searching for a way to cook it that work for my wife & child (very sensitive palates, both). They both love these. I announced them as “Meatloaf Muffins” and added a few slices of leek and a chopped carrot when blending. Thanks!
We had these for supper, along with steamed carrots and raw milk. They were wonderful! My 2 yr old LOVED them too:) I did use a full tsp of sea salt.
Making this recipe again:) They worked great to pack in the cooler and eat cold in the car! They freeze well when wrapped individually and warmed up in the toaster. What I really love is that it is a meal my 10 month old can easily eat with us with no modification(mashing, pureeing ect) and it is Wonderfully Nutritious for All of Us:)
Thanks again!
These were fantastic! I accidentally pureed the liver and had a soupy mess but I just added another LB of beef to the whole thing and they turned out beautifully. I ended up with almost 2 dozen. My 4 year old ate 3 of them and my 2 year old ate 2! Thanks for an awesome superfood recipe :)
Wonderful recipe! I could barely tell there was liver in it, let alone beef liver. Thank you so much for this contribution to my health. I have been wanted to incorporate beef liver into my diet for several years now, but not until I found this recipe did I attempt it. It’s delicious.
I added an onion as well as dried sage to my recipe. Next time, I’m only going to cook it for 25 minutes and see if it’s a little more moist.
Bless you and your ingenuity.
Dave
I want to make these but have never made anything with liver where it was 1:1 (here, 1 lb of liver to 1 lb of beef). Despite the positive comments, I would hate to make this and not be able to enjoy it because of the liver taste! Is it possible to make with just 1/2 lb of liver instead of 1 lb??
Totally late to this question, but absolutely. Do whatever ratio of ground beef to liver you can tolerate and work your way up. :)