My first time
The first time I made this dish I could not wait to taste it. The whole house was filled with incredible bacony and meaty aromas during the whole two and a half hours it cooked. I was basically drooling as I removed it from the oven!
Photographing it was the hardest part. Have you tried to concentrate on composition while your mouth is non-stop watering??
Finally I could not wait, with camera still hanging from my neck I grabbed the slice I had cut to take a photo, put it on a small plate, and ate it right there, on the floor of my studio, taking a bite of Cornichon every other bite of meatlof….I was in heaven!
The wonderful aromas had been just a small preview of the rich, bold flavors of the meatloaf. I think many french chefs would be proud of my accomplishments here!
I could spend another hour describing the juicy, tender, bacony taste, but that would never get you any closer to the actual experience.
How about YOU give it a try?! It’s really not that hard, and it will make you dinner guests swoon! Oh and did I mention the added bonus? It comes with extra health benefits!
The bonus: 10 Good Reasons To Eat Liver
It’s a superfood!
Contrary to popular belief: Liver does NOT store toxins in its tissues.
Organ meats contain 10 to 100 times the nutritional content of muscle meat
100 grams of liver contain 53,400 IU of vitamin A (which being a whole food vitamin will NEVER be toxic to the body!!)
Is one of the best sources of Folic Acid
Contains easily assimilated Iron
Contains an unidentified anti-fatigue factor
Liver is the best source of the trace mineral Copper
Rich source of B vitamins (which are crucial in balancing your sugar handling mechanisms)
Is a great source of high-quality protein!
And if those are not enough…remember, it’s delicious!!!
(You can read here more about the nutritional proprieties of liver).
PS did you know this recipe war featured on the famous “Paleo Grubs” website? Check out their fantastic meatloaf recipe roundup HERE!
- 3 tablespoons of ghee
- 1 cup chopped onion
- 3 garlic cloves, minced
- ½ pound chicken livers, cleaned and separated
- 2 teaspoons Herbes De Provence
- ¼ cup cognac
- 1 pound ground beef
- 4 slices of bacon + 6 slices to line pan
- ¼ cup sun-dried tomatoes (Check out these ones!)
- 1 teaspoon Allspice
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 2 large eggs
- ½ cup coconut cream
- ½ cup cassava flour
- Preheat oven to 350°F.
- Soak sun-dried tomatoes in hot water
- Melt ghee in a heavy skillet over medium heat, Add the onion, the garlic and saute' until translucent
- Raise the flame, add the chicken livers and sprinkle with the Herbes De Provence
- Quickly saute' on high heat until seared on the outside but still pink inside.
- Before turning off the flame, add the cognac and let evaporate
- Remove the livers to a plate to cool
- When cool chop into small pieces and add to a large bowl
- Now add the ground beef to the same skillet used for the liver, after reheating it on a high flame
- Quickly sear the beef, breaking it up well, it should be still pink in some places
- Remove the beef and add to the same bowl as the liver
- Now add the 4 slices of bacon, after chopping it into very small pieces
- Add salt, pepper and allspice
- Beat the eggs with the coconut cream until frothy and add to the bowl
- Add the cassava flour
- Mix all ingredients until well blended
- Line a 9x5x3 glass or metal loaf pan with the remaining 6 slices of bacon, arranging them across the width
- Pout the meat mixture into the pan, pressing down well, even with your hands
- Fold bacon slices over if they stick out form the sides
- Cover loaf pan tightly with foil
- Now place loaf pan into a metal baking pan large enough to fit it
- Pour boiling water into the baking pan until halfway up the sides of the loaf pan
- Place pans in the oven and bake at 350°F until thermometer placed inside the pate reaches 155°F, about 2.5 hours
- At the end of cooking time, take out the loaf pan from the oven and let cool for 10/15 minutes.
- Remove the meatloaf from the loaf pan by inverting it on a serving platter and serve while lukewarm accompanied by French style Cornichons
By Vivica Menegaz