I’m always trying to find ways to increase the nutrients in my cooking, and adding a bit of liver to meat dishes is a great way to do so (without being able to taste the liver!).
For most people, liver is at the bottom of their list of desired foods, but it’s actually the most nutrient-dense foods you can eat!
A 100g serving of liver is an excellent source of high-quality protein and contains:
Vitamin A (retinol)
Lots of B vitamins (including B12, riboflavin, and folate)
Copper, zinc and chromium
And much more!
I’m often asked if liver is unhealthy because it “stores” toxins. While it’s true that one of the liver’s main jobs is to neutralize toxins, it’s not like a sieve where it traps the toxins inside the organ. Instead, it takes the toxins, binds them up, and sends them out via the gallbladder to be removed from the body.
The liver does however store very important nutrients such as vitamins A, D, E, K, B12, folate, copper, iron, etc.
I made this meatloaf one night for my family and didn’t mention the added liver. Everyone ate it and complimented the food, and after the meal, I told them that I put liver in the meatloaf. They all agreed that they couldn’t taste it, and it was a great way to add some extra nutrients. I recommend giving it a try!