Beef heart is easily incorporated into ground meat dishes such as meatloaf, meatballs or spaghetti sauce. However, when served in this way, I honestly can’t detect the taste of the beef heart. Instead, I notice that the organ has a slightly different texture from the ground beef in this meatloaf with beef heart.
Incorporating organ meats into other dishes is an excellent way to get your family to eat highly nutritious foods such as the beef heart. Beef heart is one of the richest sources of the supernutrient Coenzyme Q10 (CoQ10), which is highly beneficial to cardiac function and energy production in the body.
As with all organ meats, it’s highly recommended to eat the organs of naturally raised animals that have lived on pasture their whole lives and have not been fed any antibiotics or hormones. I’m lucky to be able to buy all of my organ meats from a local farmer that I trust. Check out this very yummy meatloaf with beef heart recipe you’ll enjoy.
Mouth-Watering Meatloaf With Beef HeartPrint Recipe
- Meatloaf with Beef Heart Ingredients
- 1 pound of grass-fed ground beef
- 1/4 pound of beef heart, minced or finely chopped
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of chopped fresh parsley
- 1 medium carrot, peeled and grated
- 1 teaspoon of Dijon mustard
- ½ teaspoon of thyme
- ½ teaspoon of sage
- 1 teaspoon of sea salt
- ¼ teaspoon of black pepper
- A couple of shakes of red chilli flakes or a dash of chilli powder
- 1 egg
- Sauce Ingredients
- 2 tablespoons of tomato paste
- Worcestershire sauce, a couple of shakes
- Mix together with enough water to bring it up to ¼ cup of sauce for sauce.
- Heat oven to 350 degrees Fahrenheit.
- Mix all ingredients in a large bowl.
- Place the mixture into a greased loaf pan.
- Spread the sauce evenly over the top of the meatloaf.
- Bake for approximately 1 hour or until the centre reaches 160 degrees Fahrenheit.
- Allow it to set by cooling slightly before cutting and serving.