Liver Loaf (Pork)
A hearty pork liver loaf with savory flavors, complemented by oats and onions, perfect for comforting family meals or special occasions. Rich and satisfying.
Ingredients
Instructions
- Cook pork liver in water to cover for 20 minutes and save the liquid.
- Grind the cooked liver, bacon, and onion together.
- Add beaten eggs, salt, pepper, liquid, and oatmeal to the ground mixture and mix thoroughly.
- Pour the mixture into a greased loaf pan.
- Bake at 350°F (175°C) for 1 hour until cooked through.
Tips & Substitutions
For a smoother texture, consider blending the liver and onion in a food processor instead of grinding. If you're short on time, you can substitute the oatmeal with breadcrumbs for a different texture. Additionally, adding herbs like thyme or parsley can enhance the flavor of the loaf. Don't forget to taste and adjust the seasoning before baking.
Serving Suggestions
Serve the liver loaf warm with a side of mashed potatoes or a fresh salad for contrast. It also pairs nicely with a tangy sauce or chutney. For a heartier meal, try it alongside the Potatoes In Half Shell for a comforting dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the liver loaf and warm it in a skillet over medium heat or in the microwave. For best results, cover the dish to retain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Liver Loaf (Pork) contains roughly 583 calories, with 21g protein, 22g carbohydrates, and 45g fat. It is an excellent source of vitamin A (333% of the Daily Value), iron (47% of the Daily Value), and protein (43% of the Daily Value). Note that it is relatively high in sodium, at 2472mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use beef liver instead of pork liver?
Yes, you can substitute beef liver for pork liver in this recipe. However, beef liver has a stronger flavor, so you may want to adjust the seasoning to balance that out. Cooking times may also vary slightly, so ensure it's cooked through.
Is it necessary to grind the liver and onion together?
Grinding the liver and onion together helps to create a uniform texture and melds the flavors. If you prefer a chunkier texture, you can finely chop them instead, but the final product will differ in texture.
Can I freeze the liver loaf?
Yes, the liver loaf can be frozen. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It can last up to 3 months in the freezer. To reheat, thaw overnight in the refrigerator and warm in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).