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Triple Paleo Meatloaf with Beef, Chicken & Grass-Fed Beef Liver Recipe

Posted by | March 17, 2014 | Fat-Burning Recipes, Featured, Recipes | 10 Comments
Triple Meatloaf With Chicken & Liver

I get a lot of questions about how to sneak organ meats into your weekly rotation. Liver from grass-fed and pastured beef, has more nutritional bounce to the ounce than just about any other substance on the face of this earth.

Straight-up organ meat can be gnarly on its own, but it gives you superpowers.  Alyson sneaks liver into my meatloaf because she loves me.

Still not convinced? My buddy Chris Kresser called Liver “nature’s most potent superfood.” When you eat organ meat, as our ancestors did, you can feel it.

If you’re not sure how to get your liver on, this recipe is for you. It’s obviously a meat-heavy recipe. As always, eat as many veggies as you can with this dish.

This recipe makes 3 meatloafs. Bake one now and freeze the rest for dinner in a few weeks. Enjoy!

Triple-Meat Meatloaf with Beef, Chicken & Grass-Fed Beef Liver
Prep time
Cook time
Total time
Triple meat meatloaf with garlic, onion, bell pepper and Italian spices. A tasty way to incorporate liver into your dinner!
Serves: 55 mins
  • 2 pounds ground beef (from grass-fed cows)
  • 1 pound ground chicken (free-range / organic)
  • 1 pound beef liver (from grass-fed cows), cut into 1″ pieces or ground
  • 2 yellow onions, diced
  • 2 red bell peppers, diced
  • 4 garlic cloves, diced
  • 1 cup almond flour
  • 1 Tbsp dried thyme
  • 1 Tbsp dried parley
  • 1 Tbsp dried rosemary
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 tsp red pepper flakes
  • 2 tsp salt
  • 2 tsp pepper
  • 3 eggs
  • 1 cup tomato sauce, separated
  • 1 6oz can of tomato paste
  • 1 Tbsp butter (or duck fat, lard, coconut oil, or bacon grease)
  1. Preheat oven to 400°F.
  2. Melt a tablespoon of butter in a skillet over medium heat. Sauté diced onions, red bell peppers, and garlic until the onions become soft and translucent.
  3. In your largest mixing bowl, stir together almond flour and spices. Add eggs, ½ cup tomato sauce, and tomato paste, and combine. Mix in onion and red bell pepper mixture along with ground beef, chicken, and liver. Mix with hands until everything is well incorporated.
  4. Place a third of the mixture into a greased loaf pan, and bake for 45-55 minutes, until the internal temperature reaches 160°F.
  5. When meatloaf is almost done (with about 5 minutes remaining), top with the remaining ½ cup of tomato sauce and continue to bake.
  6. Remove from oven, and allow to cool slightly. Serve with a side of mixed greens and balsamic.
Put the remaining ⅔ of meatloaf batter in 2 separate gallon zip lock bags, and freeze for dinner later.

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  • Nathan says:

    Does the chicken also need to be ground, if not, how should it be prepared?

  • Tim says:

    I’m a little leery of leaving the liver in 1″ chunks. Won’t that result in someone biting into a mouthful of liver at times?

    • Alyson Bridge says:

      All the flavors in the meatloaf make it so I barely noticed when I bit into a small chunk of liver. But try using ground liver instead.

  • Brian Voien says:

    I was totally stoked to try a liver recipe, aaaand then I saw it was packed full of nightshades :*(

    Pretty intolerant here unfortunately, I’ll have to try it without and maybe try and make some substitutions.

  • Julianne says:

    This looks delicious. I love meatloaf combinations done in the crockpot. So easy for food prep in the morning that can last a couple meals. Just recently I read an article about the high amount of BPA in canned tomatoes and tomato sauce. Oh how I love tomato paste though. Thanks, keep up the great work!

  • Kevin says:

    This made the house smell awesome as it cooked. I ground the liver to avoid the liver chunk issue. Couldn’t find almond flour, so put in oats instead. It cooked up well and is delicious.

  • Annie says:

    Would you please fix the serving size so that I can get calories? Thanks!

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