Liver Loaf

This American main features Beef liver -- sliced, Melted fat or oil, Bouillon cubes, Hot water, Bulk pork sausage. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking

Cuisine: American

Courses: Main Courses

Difficulty: Beginner

Servings: 24

Calories: 2689.7

Description

This American main features Beef liver -- sliced, Melted fat or oil, Bouillon cubes, Hot water, Bulk pork sausage. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

4 1/4 pound Beef liver -- sliced
1/2 cup Melted fat or oil
2 Beef Bouillon cubes
2 cup Hot water
2 pound Bulk pork sausage
2 cup Dry fine breadcrumbs
8 lg Eggs -- beaten
2 tablespoon Instant minced onion
4 teaspoon Worcestershire sauce
1/4 cup Lemon juice
1 tablespoon Salt
1/2 teaspoon Pepper
1 tablespoon Celery salt

Directions

1
GARNISHCrisp bacon pieces Preheat oven to 400B0 F. (hot). Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing. Grease other shallow baking pans for cooking the liver. Place the liver slices in the pans. Brush with melted fat. Brown in oven for 20 minutes. Drain. Put liver through food chopper. Dissolve bouillon cubes in hot water. Mix liver and bouillon with remaining ingredients. Press one-fourth of the mixture into each baking pan. Pack mixture tightly to avoid air pockets. TO SERVE WITHOUT FREEZING: Preheat oven to 350B0 F. (moderate). Bake 45 minutes or until loaf is done in center. Garnish with bacon piece. TO FREEZE: Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans. TO HEAT FROZEN LOAF: Preheat oven to 350B0 F. (moderate). Remove freezer wrap. Place loaf in baking pan. Bake 1 1/4 hours or until loaf is done in center. Garnish with crisp bacon piece
2
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Nutrition Facts

Servings 24

Amount Per Serving
Calories 2689.7kcal

% Daily Value *
Total Fat 140.7g217%
Saturated Fat 40.2g202%
Cholesterol 3179.9mg1060%
Sodium 18110.3mg755%
Total Carbohydrate 102.7g35%
Dietary Fiber 8.8g36%
Sugars 8.2g
Protein 224.4g449%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, beaten, beef, bouillon, breadcrumbs, bulk, celery, cubes, dry, eggs, fat, fine, hot, instant, juice, lemon, liver, loaf, main

Read it online: https://www.chefs-mate.com/recipe/liver-loaf-usda/