From now on, anytime I use the word, “superfood” just assume it’s code for liver. lol!  If you read my post about Superfood Chili, then you know why I’ve been trying to implement more liver into my diet.  When my kids asked me to make a meatloaf for dinner last week, I took it as another opportunity to hide nutrient-dense-but-oh-so-gross liver in it! Once again, it worked and everyone (including me) gobbled it up.

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Superfood Meatloaf
Recipe by: Alison Howard
Yield: 8-10 servings

Ingredients: I use organic ingredients and grass fed/finished livestock in all my recipes because of how much better it is for our bodies.  I made this transition 10 years ago and did what I could with my food budget by making small changes until we could afford to do more. Do your best with what you have. 🙂  Also, feel free to swap out veggies and meats for what you and your family prefer.

2 lbs ground beef
1 lb beef liver, pureed
1 large onion, chopped
1-2 slices bacon, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cloves garlic, minced
3 Tbsp parsley, minced
2 eggs, lightly beaten
1 cup almond meal/flour
1 Tbsp Worcestershire sauce
1/2 tsp paprika
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
Salt & pepper, to taste (I usually add about 1 -2 tsp)


  1. Preheat oven to 350 degrees F.  In a large bowl mix all ingredients.
  2. In a lightly oiled 13×9 casserole pan add meatloaf mixture and shape into a loaf.
  3. Bake for 1 hour or until the internal temperature reaches 165 degrees F using a digital thermometer.

Note: You may need to cover the meatloaf with foil if the outside browns too quickly.

Enjoy! xo!