8 tsp(s)
4 clove(s)
1 medium
2 large(s)
1 tsp
1/2 tsp(s)
2 stalk(s)
1 Tbsp
16 ounce(s)
1 pound
1/2 Tbsp(s)
1 pound
2 tsp(s)
2 tsp(s)
2 tsp(s)
1 16-oz can
6 medium(s)
8 tsp(s)
100 g
6 g
453.6 g
454 g
454 g
4 g
454 g
Preheat oven to 350 degrees F.
Heat a medium, safe nonstick skillet over medium-high heat. Add the oil and swirl to coat the pan.
Add the onion and celery and cook until soft, about 6 minutes. Add the garlic and cook until fragrant. Remove from heat.
In a blender or Magic Bullet, puree the liver.
In a large bowl, whisk the eggs. Add all ingredients and gently but thoroughly mix with hands.(NOTE: You may transfer to refrigerator to let flavors marry for 4-6 hours)
Place meatloaf in a large loaf pan set on a rimmed cookie sheet. Top with diced tomatoes and mushrooms. Bake for 1 hour 30 minutes or until internal temperature reaches 160 degrees F.
0 Servings Fruits / 0.8 Servings Vegetables
View Calorie Breakdown
Calories: 254.2
Omega-6 / Omega-3 ratio: 18 : 1
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