"The key to nurturing hormone balance is to give your body the support and nutrition it needs for optimal health."

This delicious meatloaf recipe is a winner with kids and adults – Plus it is full of healthy fats and proteins to nourish the production of hormones. And served with a leafy green salad means you'll be getting loads of liver loving b-vitamins too.

But how does our hormone health relate to our liver health? Simply put, clinically we’ve found that a loaded liver often leads to a hormonal imbalance.  

Organ meat contains many nutrients that are readily available for your body to use. The liver meat provides the building blocks for our own liver function – essentially supporting your liver's ability to detoxify toxins out of the body. 

While liver on its own might not be too popular with the kids. By mixing it with the mincemeat, no one will ever know. 

It keeps well in the fridge for several days making it a great meal prep item for quick meals throughout the week.

This recipe serves 2 with enough for leftovers the lunch the next day. It is also gluten free and dairy free. 

Meatloaf with Green Salad Recipe

Serves 6-8 | GF, DF

Ingredients 

• 1 onion 
• 3 cloves garlic 
• 1 apple, quartered and cored 
• 1 Tbsp butter or coconut oil (dairy free)
• 1 Tbsp balsamic vinegar 
• 2 Tbsp plum or fruit chutney 
• 400 grams mince 
• 100 grams of liver
• 1 carrot, grated 
• 1 tsp oregano 
• 1 tsp thyme 
• 1 egg 
• 2 Tbsp ground almonds 
• 2 Tbsp chia seeds
• 6 strips of streaky, free range, organic bacon (optional)

Directions

1. Preheat oven to 180 degrees.
2. Put onion, garlic, apple in a food processor and whiz briefly, then transfer to a medium size frying pan with 1 Tbsp of butter or coconut oil and gently cook until the mixture has softened and begins to caramelise. Add to the pan 1 Tbsp of balsamic vinegar with 2 Tbsp or either plum sauce or fruit chutney and cook to incorporate and caramelise. 
3. Add the mince, liver, carrot, herbs, egg, ground almonds, chia seeds and caramelised onion and apple mixture back into the food processor and process until well combined. 
4. Tip the meat loaf out on a bench or a board and shape to the size of a small loaf tin. 
5. Wrap the meatloaf with the streaky bacon and place in a loaf tin. 
6. Place meatloaf in the oven and bake for 40 minutes then turn the oven to grill and grill for a further 5 minutes until the bacon is golden and crisp looking. 
7. Let to rest in the loaf tin for 5-10 minutes, and then pour off any excess liquid before cutting to serve. 
8. Serve with a simple leafy green salad or the BePure green slaw recipe.