This liver loaf recipe is loaded with protein and nutrients, making it a hit with kids and adults alike! It's moist, tender, and juicy, and best of all, it comes together quickly and easily. The liver flavor is so subtle that even picky eaters won't notice it.
I was inspired by my beef and liver meatballs, as it's also a great way to increase your liver intake. Also, try my trending Lebanese chicken liver recipe.
If you're after an old-fashioned way of eating beef liver, then try this healthy beef liver with onions recipe.
Serve this recipe with my high-protein mashed potatoes and/or this garbanzo salsa.
Some people like to call it liver bread, because it's cooked in the bread loaf tin. Plus, this delicious recipe is perfect for meal prep and freezes well for later.
There are many great recipes out there that I have tested. But most of them failed to disguise the taste of liver, so you'll be missing out if you're not a liver fan. I especially wanted to achieve the hidden liver taste in this recipe. It is also a great sandwich meat alternative.
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Why I love this recipe
- Irresistible: Perfectly moist, not dry, meaty and full of flavor!
- Full of protein: from the ground meat
- Liver is a super food: I consider this recipe a great way to hide liver if you're someone who doesn't want to miss out on the benefits, but you can't stand the taste, because in case you didn't know liver is one of the most nutritionally dense foods on the planet.
- Versatile: you can sneak in a variety of vegetables and aromatics of your liking.
Ingredients needed
Beef liver: chicken liver work in this case as well. It just takes a little more prep time to remove any sinew or green bits.
Large eggs: I like to use eggs because they increase the protein element in this dish, but they also combine everything together.
Lemon juice: to balance the flavors and help further hide the liver taste.
Bread crumbs: You can either use regular bread crumbs or the herbed ones. I like using Panko bread crumbs in this recipe.
Medium onion: I like using a yellow onion.
Carrot: I like to grate carrots because I have toddlers. You can choose to dice it or substitute it with other vegetables such as peppers.
Parsley: I use parsley as it's my favorite fresh herb. you can substitute it with coriander if you're not one of those who think it tastes like soap.
How to make loaf liver
Start by soaking your liver. Cover the liver in whole milk for at least 1 hour. Rinse it in warm water and leave it to strain.
Chop liver into tiny pieces or pass it through a meat grinder. A food processor or food chopper should work too.
Chop and sauté onions and garlic on medium heat until the onions turn translucent.
Add grated carrots and sauté for two more minutes.
Gather all the ingredients in a bowl, including the sautéed onions, garlic, and carrot.
Combine all the ingredients and let the mixture sit for 5 minutes.
Place the liver mixture in a lined loaf tin. Bake it in the oven for about an hour at 350 degree F.
Let the liver loaf sit for 10 minutes before slicing.
Tips and Recipe Variations
- You can add Worcestershire sauce for a boost of umami flavor.
- If using chicken livers, I recommend marinating them in lemon juice.
- Add a cup few diced peppers, grated carrots and zucchini or mixed frozen vegetables for some extra plant points.
- Make sure it doesn't dry out: do not overcook the liver meatloaf. Watch out for the cooking time.
- If you're using a blender or food processor, make sure not to over-blend the liver, as we don't want it to turn into a puree.
Storage Instructions
Once cooled down, slice the liver meatloaf into individual slices and store them in the fridge for up to three days.
Store individual slices in sandwich zip lock bags in the freezer for two to three months.
Warm the meatloaf in the microwave for one minute, or reheat it in a preheated oven for 5 minutes.
Frequently Asked Questions
Liver loaf or liver meatloaf is made of ground meat, liver, eggs, breadcrumbs, onions, herbs and spices.
The best way to make liver taste good is to hide it with ground meat. Check out this liver loaf recipe or my hidden liver meatballs.
Liver Loaf (Recipe Card)
Liver Loaf Recipe
Ingredients
- 1.1 lbs ground beef
- 0.3 lbs liver
- ¾ cup panko bread crumbs
- 1 whole egg
- 1 medium yellow onion
- 2 cloves garlic
- 1 medium carrot
- 2 tablespoon parsley
- 1 teaspoon oregano
- ¾ tablespoon paprika
- 1 teaspoon cumin
- salt to taste
- pepper to taste
Instructions
- Start by soaking your liver. Cover liver in whole milk for at least 1 hour. Rinse it in warm water and leave it to strain.
- Chop liver into tiny pieces or pass it through a meat grinder. A food processor or food chopper should work too.
- Chop and sauté onions and garlic on medium heat until the onions turn translucent.
- Add grated carrots and sauté for two more minutes.
- Gather all the ingredients in a bowl including the sauteed onions, garlic and carrot.
- Combine all the ingredients and let the mixture sit for 5 minutes.
- Place the liver mixture in a lined loaf tin. Bake it in the oven for about an hour at 350 degree F.
- Let the liver loaf sit for 10 minutes before slicing.
Notes
- You can add Worcestershire sauce for a boost of umami flavor.
