INGREDIENTS:
• ½ cup yellow onion
• 2 stalks celery
• 2 tbsp. tallow or coconut oil
• 4 cloves garlic, crushed
• 1 pound ground pork
• 1 pound ground beef
• 1 pound liver
• ½ cup tomato sauce (preferably from a glass jar)
• ¼ cup fresh parsley
• 3 tbsp. fresh basil
• 3 tbsp. fresh oregano
• 1 tbsp. fresh thyme
• 1 tbsp. fresh chives
• 2 tsp. paprika
• ½ tsp. pepper
• 2 tbsp. coconut aminos
• 3 tbsp. coconut vinegar
• 1 tbsp. fish sauce
• 2 eggs
• Optional:
• ¼ tsp. stevia glycerite
DIRECTIONS:
1. Finely chop the onions and celery.
2. Heat tallow or coconut oil in a frying pan over medium-high heat.
3. Add the onion and celery and sauté until soft and starting to brown (about 8 to 10 minutes).
4. Finely chop parsley, basil, oregano, thyme, and chives. Crush garlic. Grind the liver in a food processor or meat grinder (you can always ask your butcher to grind it, too).
5. Combine all of the ingredients in a large bowl. Mix together very thoroughly (I find it easiest to just get my hands in there).
6. Cover and refrigerate for 6 hours or overnight to let the flavors combine.
7. Preheat oven to 350 degrees F. Press the meat mixture into a large loaf pan. Place the loaf pan on a cookie sheet in case the juices run over. Bake for 1 hour 40 minutes or until internal temperature reaches 160 degrees F.
8. Let it sit for 5 to 10 minutes before serving. The juices are really yummy with some protein and garlic bread! Makes 8 servings.
NUTRITIONAL COMPARISON (PER SERVING)
TRADITIONAL MEATLOAF = 460 CALORIES, 22G FAT, 52G PROTEIN, 12G CARBS, 0G FIBER
“HEALTHIFIED” MEATLOAF = 435 CALORIES, 26G FAT, 42G PROTEIN, 7G CARBS, 2G FIBER (54% FAT, 39%
