December 10, 2019
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  • 2:58 am MLG spoken word performance – May 2018
  • 12:58 am Keto and Cancer
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  • 10:58 pm Keto Nachos – Pork Rind Nachos

How to make Ketogenic meatloaf
For this recipe the ingredients
you will need are:
6 cloves of garlic, 4 sprigs of time,
1 TBSPN of oregano, 3 sprigs of rosemary,
4 TBSPN of natural sea salt
(preferably Celtic sea salt),
1 1/2 TBSPN of cracked black pepper,
1kg of grass-fed or pasture fed minced meat,
600g of liver, 2 egg yolks,
and 220g of fat (of your choice)
The equipment that you will need
for this recipe is one spatula,
one large oven dish, a medium sized
food blender, a sharp knife,
a chopping board, a colander, a wooden spoon,
a large mixing bowl, and a measuring jug.
First you will need to wash the herbs
by running them under the tap.
Next separate the
thyme leaves from the stalks.
An easy way to separate them
is to pull your fingers across the stem
in the opposite direction
to which they grow.
Next remove the rosemary leaves
from their stems.
After you have separated
the leaves from the stalks,
finely chop the rosemary.
Now chop the garlic
aiming to slice as thinly as possible.
Once you have cut the cloves into slices
group them together
and cut into smaller pieces.
Once you have done this,
place the herbs and garlic to the side.
Empty the liver into the colander
and run under the cold water
until the water runs clear.
Next place the liver into the blender
and blend until it looks like
a thick liquid with small lumps.
Now is a good time to turn on your oven
to 175 Celsius or 300 degrees Fahrenheit.
Now add the fat to the oven dish
and place it in the oven.
Now pour the liver into the mixing bowl.
Then add the herbs and garlic,
salt and pepper…
After you have done this
you will need to mix it thoroughly.
Once you have mixed it you will need to add
the minced meat to the mixture.
Again, you will need to mix it thoroughly.
You may need to use your hand
to do this which is a bit messy.
You want to aim to break up the clumps.
Now remove the melted fat from the oven
and place it in the mixing bowl.
You will need to carefully fold
the fat into the meat mixture,
as you do this the fat gradually mixes in.
At this point you can beat the egg yolks
with a fork and gently fold them in.
Now your mixture should look
thick and sticky.
Place it in the blender
and blend for ten seconds.
You may not be able to fit the whole mixture
in the blender so do half at a time.
Now you can pour the mixture
into the oven dish and spread evenly.
Now you can place it
onto the middle shelf in your oven
and leave to cook for 1hr and 15mins
while checking periodically.
While it is cooking it will shrink in size,
and some of the fat will melt
into the dish surrounding the meatloaf.
However when it cools down a lot of the fat
will be reabsorbed into the meatloaf
and the remaining fat can be used
as a very tasty spread.
You can also serve this with a large dollop
of ultra high fat guacamole,
and you can find the link
to this recipe below.
For more information on the healing effects
of the Ketogenic diet please visit
To find more Keto-friendly recipes
please visit the Cassiopaea forum.
Links are provided below.

Randall Smitham



  1. Eduardo Gold Valz Gen Posted on March 2, 2015 at 6:07 pm

    Ever since I started eating organ meat again my hair has began to grow again and you stay full for longer, I feel!! Cool recipe. xoxo

  2. The Bleu Space Posted on July 23, 2016 at 2:32 am

    So I've made this recipe three times now. The first time was with non organic meats and Himalayan salt. It tasted very "livery" and over salty. The second time was with all organic meats and a tablespoon less salt. It was very different. The balance was better and way tastier. I made it again tonight but had to modify the recipe because I couldn't get the beef liver. Instead I used chicken livers and hearts and three tablespoons of Celtic sea salt. The flavour is a bit milder and really good. Something of note is the liquid in the pan after cooking. The last two times I made this meatloaf, all the liquid was soaked back up by the meat leaving the pan basically dry. The first time I made it however, none or little of the remaining liquid was reabsorbed, and there was quite a bit of it. Not quite sure why.
    This is a great recipe, but for the best results it needs to be made with the right ingredients. 👍