Super healthy meatloaf with liver is deeply flavorful and moist — nothing like the dry, crumbly loaf you might remember. Ground beef and pork mingle with ground liver and a bouquet of fresh herbs, bound with eggs instead of breadcrumbs. It's comfort food with serious nutrient density at its core.
Get ready to completely rethink meatloaf! This isn’t your grandma’s dry, crumbly loaf. We’re talking about a deeply flavorful, incredibly moist, and nutrient-packed meal that will become a new family favorite. By combining ground beef and pork with the powerhouse nutrition of liver and a bouquet of fresh herbs, we’ve created a ‘healthified’ meatloaf that doesn’t sacrifice an ounce of comfort-food satisfaction. It’s savory, rich, and the perfect centerpiece for a wholesome dinner.
Ingredients
• ½ cup / 75g (2.65 oz) yellow onion, finely chopped
• 2 stalks / 110g (3.9 oz) celery, finely chopped
• 2 tbsp / 30 ml tallow or coconut oil
• 4 cloves garlic, crushed
• 1 pound / 450g (15.9 oz) ground pork
• 1 pound / 450g (15.9 oz) ground beef
• 1 pound / 450g (15.9 oz) liver, ground (beef or chicken liver work well)
• ½ cup / 120 ml (4.1 fl oz) tomato sauce, preferably from a glass jar
• ¼ cup / 15g (0.53 oz) fresh parsley, chopped
• 3 tbsp / 12g (0.42 oz) fresh basil, chopped
• 3 tbsp / 6g (0.21 oz) fresh oregano, chopped
• 1 tbsp / 3g (0.11 oz) fresh thyme, chopped
• 1 tbsp / 3g (0.11 oz) fresh chives, chopped
• 2 tsp paprika
• ½ tsp black pepper, freshly ground
• 2 tbsp / 30 ml coconut aminos
• 3 tbsp / 45 ml coconut vinegar
• 1 tbsp / 15 ml fish sauce
• 2 large eggs, lightly beaten
• Optional: ¼ tsp stevia glycerite
Instructions
1. Directions
2. In a large skillet or frying pan, heat the tallow or coconut oil over medium-high heat.
3. Add the finely chopped onion and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and beginning to caramelize.
4. While the vegetables cook, prepare your other . Finely chop all the fresh herbs, crush the garlic, and grind the liver in a food processor or meat grinder if it’s not already ground.
5. In a large mixing bowl, combine the ground pork, ground beef, ground liver, cooked onion and celery mixture, crushed garlic, chopped herbs, tomato sauce, paprika, pepper, coconut aminos, coconut vinegar, fish sauce, and eggs.
6. Mix everything together thoroughly until just combined. The best tools are your hands, but be careful not to overmix!
7. Cover the bowl and refrigerate for at least 6 hours, or preferably overnight. This step is crucial for letting all those beautiful flavors meld together.
8. When you’re ready to bake, preheat your oven to 350°F / 175°C. Press the meat mixture firmly and evenly into a large loaf pan.
9. Place the loaf pan on a baking sheet to catch any potential drips. Bake for 1 hour and 40 minutes, or until an instant-read thermometer inserted into the center registers 160°F / 71°C.
10. Carefully remove the meatloaf from the oven and let it rest in the pan for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist slice.
Nutritional Information
• Nutritional Comparison (Per Serving)
• TRADITIONAL MEATLOAF = 460 CALORIES, 22G (0.78 oz) FAT, 52G (1.83 oz) PROTEIN, 12G (0.42 oz) CARBS, 0G (0 oz) FIBER
• “HEALTHIFIED” MEATLOAF = 435 CALORIES, 26G (0.92 oz) FAT, 42G (1.48 oz) PROTEIN, 7G (0.25 oz) CARBS, 2G (0.07 oz) FIBER
Pro Tips
• To mellow the strong flavor of liver, you can soak it in milk or lemon water for 30-60 minutes before grinding. Pat it dry thoroughly before proceeding.
• For a tender meatloaf, mix the with your hands only until they are just combined. Overworking the meat can result in a tough, dense texture.
• Don’t skip the resting period! Letting the meatloaf sit for 10 minutes before slicing is essential for keeping it moist and preventing it from falling apart.
• For a delicious glaze, mix a few tablespoons of tomato sauce with a splash of coconut aminos and vinegar. Brush it over the top of the meatloaf during the last 15 minutes of baking.
FAQ
Q: Do I have to use liver in this meatloaf
A: The liver is a key ingredient that makes this meatloaf incredibly nutrient-dense and adds a unique richness and moisture. While you could substitute it with more ground beef or pork, you would miss out on the signature flavor and health benefits. For a milder taste, the recipe suggests soaking the liver in milk or lemon water before grinding.
Q: Why does this meatloaf need to refrigerate overnight
A: Refrigerating the meat mixture for at least 6 hours is a crucial step for flavor development. This marination period allows the fresh herbs, aromatics, and seasonings to fully meld together, resulting in a much deeper and more complex savory flavor in the final baked meatloaf.
Q: How does this meatloaf stay moist without breadcrumbs
A: This recipe achieves incredible moisture without traditional breadcrumbs through several key elements. The combination of ground pork and liver provides ample fat and moisture, the sautéed vegetables release liquid, and the eggs act as a binder. Most importantly, letting the meatloaf rest for 10 minutes after baking allows the juices to redistribute, ensuring every slice is moist.
Q: Can I freeze this healthy meatloaf
A: Yes, this meatloaf freezes very well. You can freeze the unbaked mixture in a loaf pan for up to 3 months; just thaw it in the refrigerator overnight before baking. You can also freeze cooked and cooled slices for easy individual meals. Reheat them in the oven or microwave.
Pro Tips
- To mellow the liver's strong flavor, soak it in milk or lemon water for 30-60 minutes before grinding, then pat it dry thoroughly.
- Mix the meat with your hands only until just combined — overworking it is what turns meatloaf tough and dense.
- For a savory glaze, mix a few tablespoons of tomato sauce with a splash of coconut aminos and vinegar and brush it over the loaf during the last 15 minutes of baking.
- Refrigerate the meat mixture for at least 6 hours, preferably overnight, before baking — this marination step is crucial for the flavor to fully develop.
- Don't skip the 10-minute rest after baking: it lets the juices redistribute so every slice stays moist and holds together.
Frequently Asked Questions
Do I have to use liver in this meatloaf?
It's the key to the loaf's nutrient density, richness, and moisture. You could use more beef or pork instead, but soak the liver first if its flavor is what gives you pause.
Why does this meatloaf need to refrigerate overnight?
At least 6 hours of refrigeration lets the herbs, aromatics, and seasonings meld into a much deeper, more complex savory flavor.
How does this meatloaf stay moist without breadcrumbs?
The pork and liver supply fat and moisture, the sautéed vegetables release liquid, the eggs bind it, and a 10-minute rest redistributes the juices.
Can I freeze this healthy meatloaf?
Yes — freeze the unbaked mixture in the loaf pan for up to 3 months and thaw it in the refrigerator overnight before baking, or freeze cooked slices for quick meals.
Recipe card below.
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Super Healthy Meatloaf with Liver
Ingredients
Method
- Directions
- In a large skillet or frying pan, heat the tallow or coconut oil over medium-high heat.
- Add the finely chopped onion and celery.
- Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and beginning to caramelize.
- While the vegetables cook, prepare your other . Finely chop all the fresh herbs, crush the garlic, and grind the liver in a food processor or meat grinder if it's not already ground.
- In a large mixing bowl, combine the ground pork, ground beef, ground liver, cooked onion and celery mixture, crushed garlic, chopped herbs, tomato sauce, paprika, pepper, coconut aminos, coconut vinegar, fish sauce, and eggs.
- Mix everything together thoroughly until just combined. The best tools are your hands, but be careful not to overmix!
- Cover the bowl and refrigerate for at least 6 hours, or preferably overnight. This step is crucial for letting all those beautiful flavors meld together.
- When you're ready to bake, preheat your oven to 350°F / 175°C. Press the meat mixture firmly and evenly into a large loaf pan.
- Place the loaf pan on a baking sheet to catch any potential drips.
- Bake for 1 hour and 40 minutes, or until an instant-read thermometer inserted into the center registers 160°F / 71°C.
- Carefully remove the meatloaf from the oven and let it rest in the pan for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist slice.
- Don't skip the resting period!
- Letting the meatloaf sit for 10 minutes before slicing is essential for keeping it moist and preventing it from falling apart.
