You know what is so great about eating real food? It is very difficult, (for me at least), to over eat when I stick to what is real and healthy, no matter how delicious it is. You just feel satiated. It's a nice feeling.
This recipe is found in Nourishing Traditions p. 356.
2 lbs ground grass fed beef
OR I do:
1 1/2 lbs grass fed ground beef, and 1/2 lb grass fed ground beef heart (sounds strange, but it is delicious! To be honest it tastes just like ground beef.)
1/2 lb grass fed beef liver
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped (I add)
2 Tablespoons butter
2 Tablespoons extra virgin olive oil
1/4 teaspoon dried chile red pepper flakes (You really can't even tell it is there, this recipe is mild enough for children.)
1 teaspoon dried thyme
1 teaspoon cracked pepper
1 teaspoon sea salt
1 1/2 cups sprouted grain bread crumbs (It is easy to make this gluten free, you can sub in any gluten free bread crumbs, or gluten free cracker crumbs.)
1 cup cream
1 Tablespoon fish sauce (optional)
4 Tablespoons tomato paste or ketchup (Definitely use non-high fructose corn syrup, or try Nonie's recipe out.)
1 cup water
Instead of taking the time to finely chop the veggis, I just run them through my blender all together. Saute garlic, onion, carrot, and celery in butter/olive oil mixture until soft. Add red pepper flakes (if using), thyme, salt and pepper. Meanwhile, soak bread crumbs in cream, and the liver in enough apple cider vinegar to cover it. (I skipped soaking the liver tonight, and couldn't tell a difference. I have been told from others who have been eating liver longer than I that it reduces the flavor of the liver. Experiment.)
Run liver through blender, then using your hands, mix meats with sauteed vegetables, soaked bread, egg and optional fish sauce. Form mixture into loaf in 9x13 pan, leaving space between edges of the loaf and the pan. Ice with ketchup or tomato paste, if using. Add about 1 cup of water to the pan, in the space between the meat and the pan. Bake at 350 degrees for about 1 hour.
Stay tuned for a discussion on my love affair with raw milk...