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 Heart
Meatloaf with Beef Heart Ingredients
- 1 pound ground beef - grass-fed
- 1 medium onion - finely chopped
- 2 cloves garlic - minced
- 2 tablespoons parsley - chopped
- 1 medium carrot - peeled and grated
- 1 teaspoon Dijon mustard
- ½ teaspoon thyme
- ½ teaspoon sage
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 medium egg
- 2 tablespoons tomato paste
- 3 tablespooons 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.