By Kevin Williams
If you are on my email list you know how I feel about the liver. I’ve not eaten it much but I always enjoyed it. The only time I ever really ate it was at my grandmother’s. I think she viewed it as cheap, nutritious meat. I liked the taste, she’d bury in onions, and I think roll it in flour. I remember buying liver once when I was in college and frying some and my Dad is a not a liver fan, he banished me to another room to eat it.
But this is a rather interesting recipe that comes to us from the Big Valley of Pennsylvania where a variety of Amish groups live. A “liver loaf”, probably is blended with enough hamburger to sort of take some of that “liver edge” off.
Loaf meals in general are easy and wonderful, because you just slice off a hearty hunk of whatever it is you are eating. Good stuff!
- ½ pound liver
- 1 /2 pound hamburger
- 2 onions
- celery tops or parsley
- 1 1 /2 teapsoons salt
- 1 egg
- ½ cup milk
- 2 cups bread crumbs
- Put liver in water just below the boling point for 5 minutes.
- Put through fod grinder, also onions and parsley or celery tops. Add other ingredients. Mix well. Bake in moderate oven at 350 degrees, for an hour.
MRS. STOLTZFUSS’S HAM LOAF – Click for this classic.
MATTIE LAPP’S HOMEMADE CHICKEN LOAF: delicious meal!
MOM’S MEATLOAF: Nothing like Mom’s! Click here.
AMISH FISH LOAF: A summer favorite! Click here.