Liver Loaf Recipe

Call this an American pate, if you like. Serve it with sour pickles, brown mustard and pumpernickel bread.

Step 1

COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight. The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor.

Step 2

Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 1/4 hours. Remove from the oven, unmold and serve immediately. Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving.

Things You'll Need

  • 1/2lb Veal or pork stew meat
  • 3/4lb Liver
  • 1/2lb Bacon; diced
  • 2 Eggs
  • 4tb Chopped fresh sage
  • 2tb Minced garlic
  • 1/4ts Freshly ground black pepper
  • 1/2c Dry white wine

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