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Grass-fed Beef Meatloaf with Organ Meat and Fresh Herbs
(Serves 6-8)
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1 pound grass-fed beef (chuck) 85/15
¼ pound pureed grass-fed beef liver
1/8 pound pureed grass-fed beef tongue
2 eggs – lightly beaten
½ cup gluten free breadcrumbs
1 cup yogurt
1/2 cup cream
3 tablespoons Umeboshi Plum Vinegar
2 tablespoons butter
1 cup small diced onion
½ cup small diced celery
½ cup small diced carrots
½ cup minced parsley
1 ½ tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon ground coriander
1 teaspoon ground white pepper
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper
Optional: 1/2 cup organic Ketchup or tomato paste divided into 2 (1/4 cup) portions
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Preheat oven to 350 degrees. Melt butter in medium size sauté pan. Sauté onions on medium heat for about 7-8 minutes. Add dash of salt and pepper. Add carrots and celery and sauté 7-8 minutes longer or until all veggies are tender and slightly browned. Add fresh herbs and sauté one minute longer.
Meanwhile, while veggies are sautéing, combine eggs, yogurt, bread crumbs ,Umeboshi Plum Vinegar, beef, liver, 1/4 cup ketchup or tomato paste, parsley, coriander, white pepper, salt and pepper. Once veggies are browned, add to beef mixture. Knead all ingredients together with hands, but make sure not to overwork. (If you have time, cover this mixture and chill for 24 hours in the refrigerator. This extra step will enhance the flavor, but if you don’t have time, don’t worry, it will still be delicious).
Pour mixture into a greased 9 x 5 loaf pan and place on the center rack in a 350 degree oven. Bake for 30 minutes, remove and spread remaining 1/4 cup ketchup or tomato paste over top. Place meatloaf back into oven and bake for another 15-30 minutes until a thermometer reads 160 degrees. Do not overcook. The meatloaf should still be moist with pan juices around the sides, but cooked through in the center.
Liver Pate’ Recipe
(Makes about 4 cups)
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Sauté in heavy skillet until no pink remains and vegetables are softened:
1 lb. chicken livers, trimmed of white fibers and cut in 1 inch pieces
1 lb. onions, coarsely chopped
1 lb. mushrooms, coarsely chopped
1 stick butter
Add and simmer until liquid is almost gone:
½ tsp. dill weed
½ tsp. dry mustard
½ tsp. rosemary
1/4 tsp. cayenne
2 cloves garlic, minced
1 tbsp. lemon juice
2/3 cup white cooking wine
Add at end of cooking, to soften:
8 oz. cultured cream cheese
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Process in food processor with knife blade until smooth:
Pate’ ingredients
Sea salt to taste (about two teaspoons)
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Pour into a serving container or one or two cellophane-lined molds, cover and chill overnight or several hours.
Pate firms up when cooled. If using molds: Turn out pate’ from mold on to serving place and peel off cellophane, if used and smooth surface with off-set spatula. Surround pate’ with red pepper wedges, carrot ovals, celery spoons, cucumber slices and or crackers. You may decorate the pate’ with a tomato “rose” made from a long strip of tomato skin curled, or cut outs from whole pimentos to imitate flower petals for extra eye appeal. Can be frozen, but may “weep” on defrosting so plan to dab up moisture before arranging vegetables.
