“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.
 

meats

Mini Meatloaf

Mini Meatloaf with Liver

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Make sure to use sugar-free marinara. You can substitute ketchup for tomato paste.
Keyword bison meatloaf, easy meatloaf recipe, meatloaf with beef
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