Dr Enos is a master at healing patients by understanding the root cause of their ailments and applying her in-depth knowledge of natural healing to improve their lives (I've personally benefited from being her patient over the past 9 months).

Her healing carries over into her cooking and she recently shared this recipe with her patients.   Revitalized Meatloaf takes your run of the mill meatloaf and swaps out the inflammatory, nutrient-depleting ingredients with nourishing, nutrient-dense ingredients.


Revitalized Meatloaf (gluten-free, egg-free)

  • 1 TBSP traditional fat (coconut oil, CSPO certified sustainable red palm oil, or pastured bacon fat, lard, butter, ghee)
  • 1 small onion, chopped
  • 2 cups mushrooms, cut into thick slices and then halved
  • 1 cup riced cauliflower
  • 1 shredded carrot
  • 4 cloves of garlic, minced
  • ½ cup chopped parsley
  • 1 TBSP dried Thyme
  • 2 tsp dried basil
  • 2 tsp dried rosemary
  • 2 tsp salt
  • ½ tsp black pepper
  • 2 lbs ground meat (I use 1 lb grass-fed ground beef and 1 lb free-range pork)
  • 1 chicken liver* (optional)
  • 1 TBSP arrowroot powder dissolved in 1 TBSP cold water
  • ½ cup tomato paste


Revitalized Meatloaf Instructions:

*If using conventional chicken liver, it is ideal to soak the liver overnight or at least a few hours in the fridge in lemon juice. This is a traditional preparation to pull toxins from the organ. The liver is a major detoxifying organ for chickens too! But if the liver is from a healthy chicken (organic, free-range, or pastured), you can worry less about toxins. This a major part of the revitalization of this recipe, so I hope you will take the plunge and include it (as well as the heart and kidneys if they're included), even if you are an organ meat novice!

Preheat oven to 350°F.

Prepare cauliflower rice by roughly chopping a head of cauliflower into large florets and then adding this to a high speed blender along with enough water to cover florets and fill the blender at least halfway. Pulse several times until cauliflower is in small rice sized pieces. Drain in a wire mesh sieve and set aside.

Crush garlic with the side of a knife and let sit for 10 minutes before mincing and cooking. This activates the antimicrobial properties of the garlic and heating will not deactivate them!

Heat traditional fat in a large skillet over medium-low heat. Sauté onions for 5 minutes and then add mushrooms. Continue to sauté until mushrooms are softened. Add cauliflower, carrot, garlic, and herbs. Sauté a few more minutes and then remove from heat and let mixture cool.

Rinse off the liver and grind in a food processor.

Place ground liver, ground meat, salt, and pepper in a medium-sized mixing bowl. Add cooled veggies and the arrowroot-water slurry. Mix thoroughly. I like to mix this with my clean hands to make sure everything gets evenly distributed.

Spoon mixture into a large baking bread pan and flatten the top. Spread the tomato paste evenly over the surface.

Bake for about 45-50 minutes. Test with a cooking thermometer to make sure it has reached 160°F internally.

NOTE: To make this Auto-Inflammatory Paleo (AIP)-friendly, just skip the tomato paste and black pepper. If you can't find good quality ground pork, you can lay several slices of free-range bacon over the top. Otherwise, replace the tomato paste with just a little more traditional fat. Remember to choose quality meats like grass-fed beef and free-range pork... this makes all the difference in health benefits!

Recipe by Dr Erica Enos, ND - Healing Roots Clinic


Written by JT Eberly

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