Kook's Korner: Liver Loaf AGAIN?

by Robrt L. Pela

Okay, seriously. This is just gross. I actually really like liver, but please don’t serve it to me in a loaf.

This one is from Money-Saving Main Dishes, a book I come back to again and again for a good laugh. Among my favorites are Curry-Chicken Stuffed Carrots (who stuffs a carrot?) and Eleven Bean Casserole. Eleven beans? Who has that much time?

And can someone please explain to me why canned tomatoes is a substitute ingredient for milk in this recipe? What has one to do with the other?

Liver Loaf

1 ½ pounds liver 2 tablespoons fat ¼ cup chopped onion ¼ cup chopped celery ¼ pound pork sausage 1 teaspoon salt 1 cup soft breadcrumbs 1 egg, beaten 2/3 cup milk or canned tomatoes

Brown the liver in the fat. Cop fine. Brown vegetables and add to liver. Add the remaining ingredients, and pack firmly into a loaf pan to shape. Bake in the pan or turn out on a rack in a shallow pan for baking. Bake at 350 degrees for 2 hours.

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Robrt L. Pela has been a weekly contributor to Phoenix New Times since 1991, primarily as a cultural critic. His radio essays air on National Public Radio affiliate KJZZ's Morning Edition.
Contact: Robrt L. Pela