Bacon Encrusted Chicken & Liver Meatloaf
Brenna May
This is savory sage chicken meatloaf meets hints of paté. Liver supercharges this meal with nutrients like Vitamin A, B6, B12, Riboflavin, Folate, Iron, Copper, Selenium, Niacin. I find if the ratio is 1:4 then no one really notices the flavor or texture of liver.
Course American, Dinner, Main Course
Cuisine animal based, keto, paleo, whole30
Cast Iron Loaf Pan
Food Processor
- 1/2 lb pastured chicken livers blended until smooth
- 3 tsp konjac root powder
- 2 lbs ground chicken
- 2 tsp pink salt
- 2 tsp granulated toasted onion blend I used a 3 onion blend
- 1 tsp granulated roasted garlic or 2 cloves 1 tbsp fresh minced garlic
- 2 tsp sage
- 2 tsp rosemary
- 2 tsp parsley
- 1/2 tsp black pepper
- 1 tbsp ghee
- 8-10 slices uncured bacon
Preheat the oven to 350°F
In the food processor, blend the liver with konjac root to make “liver eggs”
In a mixing bowl, add the the blended liver, ground chicken, ghee, salt, pepper and spices.
Use a hand, wooden spoon or silicone spatula to mix evenly.
Lay the bacon across the cast iron bread pan in strips.
Fill with ground chicken mixture.
Fold the bacon strips over the edges and place in oven and bake at 350°F for 1 1/4 hours.
Remove from oven and let cool a few minutes. Take a butter knife and slice around the edge of the pan to loosen the bacon. Place a plate on top upside down and flip it over carefully so the bacon is on top.
Serve