Liver Loaf
Yield
4 servingsPrep
8 hrsCook
1 hrsReady
9 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
veal
or pork, stew meat |
|
| ¾ | pound |
beef liver
|
|
| ½ | pound |
bacon
diced |
|
| 2 | large |
eggs
|
|
| 4 | tablespoons |
sage
fresh, chopped |
|
| 2 | tablespoons |
garlic
minced |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ½ | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
veal
or pork, stew meat |
|
| 340.2 | g |
beef liver
|
|
| 226.8 | g |
bacon
diced |
|
| 2 | large |
eggs
|
|
| 6E+1 | ml |
sage
fresh, chopped |
|
| 3E+1 | ml |
garlic
minced |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 118 | ml |
white wine
dry |
*
|
Directions
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.
Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375℉ (190℃) oven until done, about 1¼ 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.
