Liver Loaf
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INGREDIENTS
- 1/2 lb Veal or pork stew meat
- 1/2 c Dry white wine
- 3/4 lb Liver
- 4 tb Chopped fresh sage
- 2 tb Garlic ; minced
- 2 Eggs
- 1/4 ts Black Pepper ; freshly ground
- 1/2 lb Bacon; diced
INSTRUCTIONS
Call this an American pate, if you like. Serve it with sour pickles, brown mustard and pumpernickel bread. 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 375F oven until done, about 1 1/4 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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (334g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 305 | ||
| Calories from Fat: 140 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.5g | 21 % | |
| Saturated Fat 4.9g | 25 % | |
| Monounsaturated Fat 5.2g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 762.6mg | 235 % | |
| Sodium 234.6mg | 8 % | |
| Potassium 453.2mg | 12 % | |
| Total Carbohydrate 5.6g | 2 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 5.5g | ||
| Protein 33.3g | 48 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 305
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