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Add olive oil to a large cast iron skillet and heat over medium.
Saute onions, carrots, celery and garlic to hot cast iron skillet. Cook for 8-10 minutes, stirring occassionally, until onions are translucent.
While veggies are cooking, prepare the liver. Drain any excess liquid and chop into one inch pieces. Add liver pieces to blender and pulse until ground meat consistency is reached.
Remove veggies from heat and set aside to cool.
In a large bowl combine the ground liver, ground beef, almond flour, tomato sauce, aminos, worcestershire, spices and salt. Use your hands to make sure its just combined, but don’t overwork the meat.
Fold the cooled veggies into the meat.
Line a muffin tin and scoop a heaping 1/4 cup of meat into each space.
Bake in center of oven for 30 minutes or until meat reaches an internal temperature of 160F. Sometimes there can be excess liquid that will bubble up and over. Save your oven and place a rimmed baking sheet with 1/2 cup of water on the rack below your muffin tins to catch any drips
While meatloaf is cooking, prepare the parmesan whipped sweet potatoes.
When meatloaf is cooked, remove from oven. Turn oven to broil. Top each muffin with 2-3 tablespoons of sweet potatoes.
Return potato topped muffins to oven and broil for 3-5 minutes.
Allow to cool 5 minutes in tin before serving.
Store leftovers in fridge for up to 4 days or in freezer for up to 4 months. Reheat at 300F for 20 minutes or in microwave for 2-3minutes.
Parmesan Whipped Sweet Potatoes
Makes: 6 servings
1.5 lbs sweet potatoes
2 tbls salted butter
1/3 cup grated parmesan
1/2 tsp salt
Peel sweet potatoes and cut into 1 inch cubes.
Steam for approximately 20 minutes or until fork tender.
Add steamed potatoes to bowl of stand mixer.
Using whisk attachment, beat on high for 2-3 minutes until fluffy.
Add parmesan, butter and salt to potatoes and beat for another 2 minutes.