The recipe below will make two (freeze one and then you magically have dinner made another night!) but you can easily half the recipe if you’d prefer.

1 lb grass-fed ground beef

1 lb pastured pork (or another pound of beef if you’d prefer)

4 pastured eggs

5-6 medium carrots

5-6 celery stalks

1 medium- large onion

1 bunch parsley

2 pinches each of cumin, oregano, salt and pepper

1-2 tbsp lard, ghee or bacon grease

2+ tbsp homemade ketchup (optional)

optional: 1/2 red pepper, 2-4 tbsp bone broth and 1/4 lb liver

*ideally buy organic vegetables

Chop vegetables finely. Cook onions, carrots, celery and red pepper (if using) in lard until tender but not mushy. Add spices and diced parsley. Continue to cook and add 2-4  tbsp water or bone broth and cover to steam for a couple minutes. Allow vegetables to cool. Finely chop liver. Mix vegetables, beef, pork (and optional beef liver) and eggs with ketchup to taste. Use your hands to combine really, really well. Place in glass baking dish and cook for 45 minutes to an hour at 350 degrees. Delicious served with a baked potato with lots of butter!

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