I’m very proud of this recipe. Organic chicken meatloaf made with chicken thighs from Butcher Box. It’s hiding some nutrition-packed chicken livers from US Wellness Meats. I promise — you can’t even taste them in there! That’s a massaged kale salad on the side, with Kasandrinos olive oil and apple cider vinegar.
This has become one of my favorite meals.
Indigenous peoples often believed that to heal an organ in a person, it was helpful to consume the same organ in an animal. The scientific community has given us many papers on how organ meats are chock full of nutrition. The indigenous wisdom rings even more true for me than the scientific evidence right now.
As I’m going through treatments for a systemic parasite infection that almost took me out, I feel my organs struggling. Kidneys, heart, and liver especially. I feel so good most of the time, but when I get quiet, I feel them. Almost like they’re crying. After eating this meatloaf three times in a week, my liver is crying more softly.
If you try this meatloaf recipe, let me know how you like it! Also, if you’re cool with tomatoes, I suggest topping it with some organic ketchup for a more traditional meatloaf experience. 😋
7 cloves garlic
4 boneless skinless chicken thighs
7 chicken livers
splash of apple cider vinegar
2 tsp salt
20 cracks black pepper
1 tsp thyme
1 large handful parsley
1/4 cup coconut flour
Preheat your oven to 350 F. Soak the livers in a bowl with filtered water and a splash of apple cider vinegar and leave them to soak for 8 minutes. Chop the onion and garlic in a food processor. Add the chicken thighs and the livers and process until smooth. Add remaining ingredients and process a few seconds more, until smooth.
Grease a bread pan with ghee, pour the mixture into the pan, and bake for 40 minutes. Remove from the oven, cover, and let it set for 10 minutes before slicing.
Freeze the leftovers. To reheat them, place one slice of the meat loaf (or multiple slices, if you wish) in a pan, bottom side down. Pour a little filtered water into the bottom of the pan. Just a little bit. Cover it and reheat in a 350 F oven for 30 – 35 minutes.