Liver Loaf with Pan Gravy

Beef liver ground with salt pork and onion, bound with bread crumbs and eggs, then baked into a firm loaf and served with a gravy made from the pan drippings. This is Depression-era American cooking that’s thrifty, nourishing, and still worth making.

Blanching the liver in boiling water for 10 minutes before grinding is the step that removes the strong, metallic flavor that puts most people off liver. The blanch mellows the organ meat into something much milder that blends seamlessly with the salt pork and onion.

The salt pork adds essential fat. Liver is very lean, and without the pork fat ground in, the loaf would bake dry and crumbly. The fat keeps the interior moist while the outside browns.

The pan gravy is a simple roux made from the loaf’s own drippings: flour stirred into the rendered fat, browned, then thinned with water and cooked until thick.

Chef Tips

• Drain the liver well after blanching. Excess water makes the loaf soggy.
• Grind the liver, salt pork, and onion together so the fat distributes evenly throughout.
• Press the mixture firmly into the pan. Air pockets cause the loaf to crumble when sliced.
• Brown the flour in the drippings for a full minute before adding water. This cooks out the raw flour taste and deepens the gravy’s color.

Variations

• Bacon wrapped: Lay bacon strips over the top of the loaf before baking for a smoky, crispy exterior.
• Mushroom gravy: Add sliced sautéed mushrooms to the pan gravy for an earthy, richer sauce.