I am engaging in risky behavior by writing about organ meats. I ask for your patience as I seek to show you how you can feed them to your family without starting a rebellion. If you've read my blog articles or attended my Healthy Eating 101 classes you already know that organ meats are superstars of nutrition. Historically organ meats have always been valued and even considered sacred foods in some cultures. Not too long ago they were common on our own American dinner tables. For various reasons many people have stopped eating them entirely and we are facing a generation of children who have never tasted them and, not coincidentally, are growing up in poorer health than their parents and grandparents.

 

    Some reasons for not eating them today come from mistaken fears over fat and cholesterol. Other fears come from possible toxins in the meat. Buying organ meats from pastured, organic sources greatly diminishes any possible toxins as well as significantly boosting the nutritional profile of the meat and its fat.

 

    However, there is a taste and texture factor that put off many people who are not accustomed to eating these very healthy and wholesome meats. For those of you who will not eat the blue plate special of liver pan fried in bacon drippings with a side of caramelized onions, or a traditional English steak and kidney pie, there are other ways to incorporate organ meats in your menu without anyone but the cook knowing they are there.

 

    A simple way to start trying organ meats is with the chicken livers you pull out of your roasting chicken. Soak them in a little salted water or lemon water for a few hours then pat them dry and slice them. Dredge them in some all-purpose flour seasoned generously with salt and pepper. Saute` them in butter and olive oil until they are golden brown. This only makes a few slices, just enough for an appetizer. They also make a great finger food for little ones who are often more accepting of their taste and texture than older children.

 

    Beef liver can frequently be found frozen in vacuum sealed packages. Often you don't need the whole package. In this case just use a sturdy box grater and grate what you need from the frozen liver and return the unused portion to the freezer. The frozen liver is much easier to use than if it were thawed.

 

    Adding a small amount of liver to brown rice while it is cooking significantly raises the nutritional profile of this simple side dish. When you make brown rice use broth as all or part of the cooking liquid and stir in 2 or 3 ounces of grated liver. Add the butter and salt and continue cooking the rice as usual.

 

    If these blatant offerings of organ meats don't work for your family don't lose hope. Organ meats of any kind can be slipped into ground meat recipes. Hamburgers can be fortified with a little grated liver or you can grind heart or kidney in a food processor and mix that in. Do the same when you make meatballs, tacos or spaghetti with meat sauce.

 

    My family enjoys meatloaf. Adding organ meats to your favorite meatloaf recipe is easy. Here is a recipe to add to your basic recipe files that you are sure to like. Just don't tell anyone about the organ meats and they will never know you put them in!

 

    The recipe

Chipotle Spiced Meatloaf

1 chipotle chile, finely chopped

½ of a small onion, finely chopped

½ cup fresh parsley or cilantro, chopped

½ cup whole grain bread crumbs

¼ cup tomato sauce

1 tsp sea salt

½ tsp cumin

½ tsp dried oregano

½ tsp dried basil

¼ tsp black pepper

2 cloves of garlic, minced

1 egg

2 lbs. of ground beef or turkey or a mixture

¼ - ½ lb. of grated or finely chopped liver, heart or kidney

 

    Chipotle chilies come in small cans. Read the labels carefully and choose one without MSG, preservatives or other questionable ingredients. You only need one chili for this recipe. Put the rest of the chilies in a zip-top bag and freeze them to use in other recipes. If you can't find chipotle chilies in a can then you can substitute a teaspoon or more of chipotle chili powder, or regular chili powder.

 

    Preheat your oven to 350°. Place the meatloaf ingredients in a large bowl and combine them gently but well using your hands or a large fork. Grease a 9x5" loaf pan and press the meatloaf mixture into the pan. It will mound slightly over the top. Bake the meatloaf for 30 minutes at 350°. While the meatloaf is baking, mix up the topping.

 

    The topping

¼ cup tomato sauce

1 Tblsp ketchup (use a corn syrup-free brand)

½ tsp Tabasco sauce

 

    Combine the topping ingredients in a small bowl. At the end of the first 30 minutes of baking, remove the meatloaf from the oven and spread the topping onto the loaf. Return the pan to the oven and continue baking for another 30 minutes. Remove the meatloaf from the oven and allow it to stand for 10 minutes before slicing.

 

    Serving organ meats on a regular basis is a smart way to include many valuable nutrients in your family's diet. If you don't succeed the first time don't give up. For tips on getting kids to eat see my blog article Getting your kids to eat