Liver loaf

Name: Liver loaf
Yield: 0 serving
Cuisine: Bake
Ingredients: 700.00 g sheep liver; 700.00 g veal; 2.00 onions large; 2.00 garlic cloves; 60.00 g breadcrumbs white, fresh; 175.00 ml red wine; 1.00 eggs beaten; nutmeg ground, pinch; salt; freshly ground black pepper; 250.00 g streaky bacon rind removed

0 serving

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Beef

By Food24 November 03 2009

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Ingredients (11)

700.00 g	sheep — liver
700.00 g	veal
2.00	onions — large
2.00	garlic — cloves
60.00 g	breadcrumbs — white, fresh
175.00 ml	red wine
1.00	eggs — beaten
	nutmeg — ground, pinch
	salt
	freshly ground black pepper
250.00 g	streaky bacon — rind removed

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Method:

Preheat the oven to 180 ºC (350 ºF). Mince the liver, veal, onion and garlic together. Add the breadcrumbs, red wine and egg and season to taste with nutmeg, salt and pepper. Line a 23 x 13 x 7 cm loaf tin with the bacon, allowing the ends to drape over the sides of the tin. Turn the liver mixture into the loaf tin. Fold the bacon over the liver mixture. Place the tin in a dish of hot water and bake for 2 hours or until done. Serve hot or cold with homemade bread.