“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

Mini Meatloaf with Liver

An easy meatloaf recipe that is packed with nutrients from liver and organic ground meat. 
5 from 1 vote
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 203 kcal


  • 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


  • Process or chop the liver into bits. Dice the onion, green pepper, and garlic. Add all ingredients together. Put into 4 ramekins, or a regular meatloaf dish. Top with a thin layer of spaghetti sauce.Bake at 375 for 30 minutes, or until cooked through.


Make sure to use sugar-free marinara. You can substitute ketchup for tomato paste.


Serving: 1servingCalories: 203kcalCarbohydrates: 22gProtein: 13gFat: 6gSaturated Fat: 3gCholesterol: 219mgSodium: 946mgPotassium: 666mgFiber: 6gSugar: 12gVitamin A: 4360IUVitamin C: 23.5mgCalcium: 47mgIron: 3.4mg
Keyword bison meatloaf, easy meatloaf recipe, meatloaf with beef
Tried this recipe?Let us know how it was!


  1. 5 stars
    I have never added liver to meatloaf and think I might have missed out on something amazing! Will defs try!

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