Pastured meat can be expensive, so I’m always looking for new ways to use the cheaper cuts of meat in my recipes. I normally don’t like organ meats but this meatloaf is a great way to incorporate it into a tasty dish. You won’t even know it’s there. Liver is very high in vitamins A, D, E, K, B12 folic acid, copper and iron.
I never ate meatloaf growing up, but this one is such a hit at home I think it will make more of regular appearance. Enjoy.
500 g beef mince
500g pork sausage mince (if your butcher doesn’t sell this mince then just take the mince out of your favourite pork sausages) or you can use farce
250g liver (veal, chicken or lamb preferably) (optional)
2 carrots, grated
2 onions, chopped
3 cloves garlic,
1/2 cup fresh parsley, loosely packed
2 tsp smoked paprika
1 tsp fennel seeds
1 tbsp tamari or coconut aminos
1 tbsp fish sauce
Dried or fresh chili to taste
Preheat oven to 180°C.
In a blender or food processor, place fennel seeds and blitz for 5 seconds. Add the paprika, fish sauce, coconut aminos, garlic and liver and blend until pureed.
Add all herbs and pulse until herbs are chopped but not pureed.
In a bowl, place the beef and pork mince, onions, carrot, chili and the liver puree.
Mix well with your hands.
Cover with aluminum foil and allow to marinate in the fridge for anywhere between 30 minutes to overnight.
Line a large loaf tin with baking paper and pour mince mixture in.
Bake for 1 hour and 40 mins.
If your mince is quite fatty then the fat and juice will pool into the bottom of the loaf tin but be sure to pour this into a jar and keep it for cooking.
Remove from the oven and slice into portions to serve.