“THE LOAF, MA!” Is what Scott kept screaming around the apartment last night as I was making this. That man doesn’t even eat meat (which is a story for another time, and sort of the bane of my existence). Lately I’ve been on a huge bison kick. I have had absolutely no desire for beef. I take this to mean my body intuitively knows I need something from bison so it’s turned off my taste for beef for the time being. And I trust my body’s intuition, so I made some bison meatloaf. To up the nutritional value, I added beef liver. And it was freaking awesome.

Mini Meatloaf with Liver

  • 1/2 ground beef or bison
  • 1 egg
  • 1/2 cup beef or chicken liver
  • 1 egg
  • 3 tablespoons coconut flour
  • 1/2 onion
  • 1/4 green pepper
  • 1 cup spaghetti sauce
  • 3 tablespoons ketchup
  1. Process or chop the liver into bits.
  2. Dice the onion, green pepper and garlic.
  3. Add all ingredients together.
  4. Put into 4 ramekins, or a regular meatloaf dish.
  5. Top with a thin layer of spaghetti sauce.
  6. Bake at 375 for 30 minutes, or until cooked through.



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