Super-Charged Meatloaf
Meatloaf may not be the hippest dish, but it is a great wintertime comfort food to nourish the whole family. It is one of my favorite ways to get a little liver in and a perfect introduction to disguising liver with ground meat. When chopping liver to add to recipes, try to grind it in a food processor or meat grinder when it is still half-frozen to help create the right texture and prevent it from becoming a puree. Feel free to use ¼ cup organic ketchup as the topping in lieu of the homemade sauce below.
Ingredients
For the meatloaf:
1 tablespoon unflavored gelatin powder
2 tablespoons whole milk or nondairy milk
1 pound ground beef (80/20)
½ pound ground pork
¼ pound beef or chicken liver, ground
1 cup diced onions
3-4 cloves garlic, minced
2 eggs, beaten
2 teaspoons fresh rosemary, finely chopped
½ cup chopped fresh parsley
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 cup sourdough breadcrumbs (store bought or homemade from day-old sourdough bread); you can substitute 1 cup gluten-free breadcrumbs or ½ cup uncooked oats or almond flour for gluten-free or grain-free variations)
½ cup grated Parmesan cheese
For the topping:
¼ cup tomato paste
2 tablespoons water
1 tablespoon maple syrup
1 teaspoon Dijon mustard
½ tablespoon apple cider vinegar
Pinch of salt and pepper
Directions
Preheat the oven to 350 degrees F, and line a loaf pan with parchment paper.
In a small bowl, whisk the gelatin into the milk to dissolve, then set aside.
In a large mixing bowl, combine the beef, pork, liver, onions, garlic, eggs, parsley, rosemary, salt, pepper, breadcrumbs, Parmesan and dissolved gelatin. Stir with a spoon or by hand to create a uniform mixture, being careful not to overmix.
Transfer the meat mixture into the prepared loaf pan, gently pressing to create an even layer.
Cover with foil or parchment and bake for 45 minutes.
While the meatloaf bakes, prepare the sauce by whisking the ingredients together until well combined.
After 45 minutes, carefully remove the pan and spread the sauce over the top of the meatloaf. Leave the pan uncovered and bake for 15-20 more minutes, until a meat thermometer reads at least 165 degrees F.
Remove the meatloaf from the oven and let it sit for 15-20 minutes before slicing and serving.
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