Savory Liver Loaf

The Editors
Serves 6.
Preparation Method
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People who swore they wouldn’t eat liver in any form have tried this and liked it. Serve it hot or cold; mixed with chopped pickles; on crackers, with cocktails.

1 pound beef liver, sliced and skinned
1 egg
2 tablespoons tomato catsup
1 small onion, chopped
1 clove garlic
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 pound pork sausage meat
1/2 cup toasted wheat germ

Put the egg and catsup in the blender. Cut the liver in small chunks and add gradually, with the chopped onion, to the egg mixture. Add the garlic, salt, and pepper. Blend until the entire mixture is smooth.

Transfer to a large bowl and add the sausage meat and wheat germ. Spread in a greased 9x5x3-inch loaf pan and bake at 325 degrees for 1 hour.

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The Almanac Chefs

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