| Liver is one
of the most nutritious meats you can eat. Besides having complete
protein, it also has many B vitamins and is one of the few foods that
contain gulonolactone, and enzyme that allows the body to make Vitamin
C (ascorbic acid.)
can usually substitute about 1/4 of your usual meat with liver, and
serve it without comment, and have it accepted as meat loaf, although
it depends on how strong-tasting any particular liver is. A meat loaf made with mostly liver can be called a liver paté.
Simple Meat Loaf
1-2 cloves of garlic
1/2 cup of lard or other animal fat
1 pound (total) of grass-fed beef and liver
1/2 cup of soaked oats, leftover cooked oatmeal or leftover cooked rice1 egg, beaten
1 tomato, chopped, or 1/4 cup of tomato sauce
1 tablespoon of naturally fermented soy sauce
handful of chopped parsley
teaspoon of dried oregano or tablespoon of chopped, fresh oregano
pinch of cayenne powder if desired
salt and pepper to taste
the onions and garlic and fry in the lard in a frying pan. If the beef
is not minced, run it through a meat grinder. Run the liver through a
meat grinder. Mix everything together and put into a ceramic,
glass or baked enamel loaf pan. Bake at 350 degrees F. for 1 hour
or until top of loaf turns brown. Serve with a "frosting" of
ketchup, if desired. You can also cook this in a slow cooker if you
Meatloaf can be made in many various way and with a wide
variation of ingredients. Its original purpose was to use up leftovers,
so what you have on hand and what is convenient for you. If you happen
to have a lot of edible greens like nettle or dandelion growing
outside, by all means, boil and add as much of them as you wish to
the loaf. If you like liver, make it with all liver. If you are
slipping liver into your family's meals without telling them, start
with a smaller amount. Below is a recount of one of my early liver
loafs and, while I made several mistakes along the way, it still came
out tasting great.
My Liver And Heart Loaf
some beef heart and liver from a local farmer who
saved it for me from a steer they were butchering. As a small operation
they usually just throw away the off-cuts and only sell the muscle meat.
the liver and heart in a slow
oven until thoroughly cooked first. After
roasting it, I put it in the freezer until I was ready to
use it. I find
it easier to work with if I freeze and then partially thaw the cooked
meat, but you can just let it cool off sufficiently after roasting so
that you can handle it if you don't wish to freeze it. When
I was ready to start my loaf, I
took it out to let it thaw. (If you use cooked meat, as I did, cooking
time will be less than if you start with raw meat, but either is okay.)
In a baked enamel saucepan, I sauteed about as many onions as
would make up about 1/3 - 1/2 the bulk of the meat in lard until they
are golden brown along with some garlic cloves.
When the meat has thawed
sufficiently, I cut it into 1" cubes. I used
a proportion of 2 parts liver to 1 part heart. However, I don't
think there is a "correct" amount or type of meats to use when making a
pate. I used beef heart and liver, but I could have used organs from
any other food animal.
Cut off all the gristle.
it through a meat grinder piece by piece. This
great-grandmother used to grind meat because she lived on the farm and
couldn't buy already-ground meat like we can. Ask around among old
people and someone ought to have a meat grinder they haven't used in 20
Put each piece of meat into the
grinder separately, turn a few times
and then push another piece in as the first piece starts being
extruded. This sounds tedious if you have a hundred pieces, but once
you get a rhythm it's not hard. It's like
knitting -- you just keep repeating the same hand motions over and
you didn't remove all the
gristle, it will jam the machine and you won't be able to continue
until you get it out. To remove gristle stuck in a hand grinder, turn
the handle in the opposite direction until the gristly bit starts to
come out, and then pull on it and continue grinding widdershins until
you can pull it out.
may have to pass it through the meat grinder twice to get a fine-ground
consistency. This is an easy task, but it is
time-consuming. It is not fast food. They lived at a different pace
back at the farm. If you can arrange to have the meat
grinder in front of the TV so you can grind it while you're doing
something else, that would make it a lot easier. It is not something
you want to do when you're actually making a meal that you have to get
done on time.
I ended up with about 6 cups
of ground meat, so this
recipe is based on that amount, but it can be adapted for any other
Add the sauteed onions to the
meat and pass them together through the
meat grinder, using a finer setting if available.
the meats and onions have been
ground fine, put in a bowl and add 2 beaten eggs,
salt, pepper and other seasonings to taste. If you have any extra fat
or gelatin from a previous roast, you can add some of that. There is no
precise measure, but I would guess about a 1/2 cup of extra gelatin or
fat to every six cups of ground meat and onions to go into the loaf.
pate can be very messy, at least the first time around.)
the pate mixture into a greased
ceramic oven casserole dish.
Cook at medium heat until it is
browned around the top and
inserted into it comes out clean.
Remove the pate from the oven and
leave it to cool in the container.or
immediately as a meat loaf.
When cooled, cut
into pieces and refrigerate or freeze.