4 ounces buffalo or chicken liver, blended until smooth
2 pounds ground bison
1 head lacinato kale, de-stemmed and shredded
2 tablespoons olive oil, divided
1 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon dried sage
Fresh chopped parsley, for garnish
For the Cranberry Sauce:
1 pound cranberries, fresh or frozen
1 tablespoon honey (omit for Whole 30)
Pinch of sea salt
1/4 cup water
Preheat oven to 350 F.
In a medium saucepan, add all of the ingredients for the cranberry sauce. Cover the pan and cook over medium heat for 7-10 minutes, stirring occasionally, until cranberries have burst, then remove from heat.
Add 1 tablespoon olive oil to a large pan over medium heat, once warmed add the onion, celery, and garlic. Saute for 3-5 minutes until garlic is fragrant and onion is translucent. Then, add the kale and saute 2-3 minutes until wilted. Set aside and let veggies cool.
In a large bowl, add the bison, blended liver, eggs, salt, pepper, sage, and cooled veggies. Work the ingredients into the meat until the mixture achieves an even consistency. Line a 9×5″ loaf pan with parchment paper then press the meat mixture in and top with the cranberry sauce.
Place the meatloaf in the center oven rack and bake for 60 minutes.
Let the meatloaf rest for 10 minutes. You can slice it directly in the pan and serve or, using kitchen tongs, remove the loaf from the pan and place it on a serving platter for slicing. Garnish with fresh parsley.
If you have leftover cranberry sauce, you can substitute 1 cup of cranberry sauce for this recipe.