Incorporating organ meats into other dishes is a good way to get your family to eat highly nutritious foods such as beef heart. Beef heart is one of the richest sources of the supernutrient Coenzyme Q10 (CoQ10), which is highly beneficial to cardiac function and energy production in the body. Beef heart also contains B vitamins, selenium, phosphorus and zinc. As an added bonus, heart also contains twice as much collagen and elastin than regular meats, so that’s great news for the skin too!
Beef heart is easily incorporated into ground meat dishes such as meatloaf, meatballs or spaghetti sauce. When served in this way, I honestly can’t detect the taste of the beef heart. The only thing I notice is that the heart has a slightly different texture from the ground beef.
As with all organ meats, its highly recommended to only eat the organs of naturally raised animals that have lived on pasture their whole lives, and have not been fed any antibiotics or hormones. I’m lucky to be able to buy all of my organ meats from a local farmer that I trust.
Meatloaf with Beef Heart
1 pound grass-fed ground beef
1/4 pound beef heart, minced or finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 medium carrot, peeled and grated
1 teaspoon Dijon mustard
½ teaspoon thyme
½ teaspoon sage
1 teaspoon sea salt
¼ teaspoon black pepper
Couple shakes red chili flakes or dash of chili powder
2 tablespoons tomato paste
Worcestershire sauce – couple shakes
Mix together with enough water to bring it up to ¼ cup of sauce.
1. Heat oven to 350F.
2. Mix all ingredients in a large bowl.
3. Place the mixture into a greased loaf pan.
4. Spread the sauce evenly over the top of the meatloaf.
5. Bake for approx. 1 hour or until center reaches 160F.
6. Allow it to set by cooling slightly before cutting and serving.
I served the meatloaf with a side salad and pan-fried potatoes. It was a delicious and complete meal.