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Scrumptious Paleo Meatloaf

Ingredients

1 lbs. ground pork

1 lbs. ground beef

1 lbs. beef liver

2 stlk. celery stalk, fresh, organic

1 med. carrot

1 med. yellow onion

3 tbsp. coconut oil

4 clove garlic

1/4 c. fresh parsley

3 tbsp. fresh basil

3 tbsp. dried oregano

1 tbsp. fresh thyme

1 tbsp. fresh chives

2 tsp. paprika

1 tsp. fennel seed

1/4 tsp. cayenne pepper

1/2 tsp. black pepper

1 tbsp. honey, raw

2 tbsp. coconut aminos

3 tbsp. apple cider vinegar

1 tbsp. worcestershire sauce

2 egg

Directions

1. Chop onion, celery and carrot as finely as you have the patience for. Heat tallow (or coconut oil) in a frying pan over medium high heat. Add the onion, celery and carrot and sauté until soft and starting to brown, about 8-10 minutes.
2. Finely chop parsley, basil, oregano, thyme, and chives. Crush garlic. Grind fennel seeds in an herb grinder, coffee grinder or mortar and pestle (I use my Magic Bullet).
3. Grind liver in a Magic Bullet, Food Processor or Meat Grinder (you can also always ask your butcher to grind it or you can chop it into very small pieces manually). Liver has alot of liquid in it, so don’t be surprised if you end up with something that is more like a puree than a grind. ( it helps the texture if the liver is still partially frozen...)
4. Combine all of the ingredients in a large bowl. Mix together very thoroughly (I find it easiest to just get my hands in there). Cover and refrigerate for 4-6 hours and up to overnight to let the flavors combine.
5. Preheat oven to 350F.
6. Press meat mixture into a large Loaf Pan. If you’re worried about juices spilling over, place the loaf pan on a cookie sheet or in a larger baking pan before placing in the oven.
7. Bake for 1 hour 40 minutes, or until internal temperature reaches 160F.
8. Let it sit for 5-10 minutes before serving (the juices are really yummy with some mashed cauliflower!). Enjoy!