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.
