Liver Veal Loaf Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Beef liver1⁄2 Pound
 Boiling water1 Cup (16 tbs)
 Onion1 Medium, chopped
 Oil2 Tablespoon
 Veal1 1⁄2 Pound, ground
 Eggs2 , slightly beaten
 Parsley1 Teaspoon, chopped
 Salt1 Teaspoon
 Fresh ground pepper1⁄2 Teaspoon
 Powdered sage1⁄8 Teaspoon
 Wheat germ2⁄3 Cup (10.67 tbs)
 Tomato puree1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2278 Calories from Fat 1057

% Daily Value*

Total Fat 119 g182.9%

Saturated Fat 37.7 g188.5%

Trans Fat 0.4 g

Cholesterol 1586.7 mg

Sodium 2906.8 mg121.1%

Total Carbohydrates 91 g30.3%

Dietary Fiber 19 g75.9%

Sugars 20.4 g

Protein 209 g417.9%

Vitamin A 808.6% Vitamin C 82.4%

Calcium 33.9% Iron 130%

*Based on a 2000 Calorie diet


Remove membrane from liver and place liver in a bowl; pour boiling water over it and allow to stand for 10 minutes.
Meanwhile, saute chopped onion in oil until tender, but not brown; set aside.
Drain water from liver and pat dry with paper towel.
Cut liver coarsely and grind.
Combine ground liver and ground veal.
Add sauteed onion, eggs, parsley, salt, pepper and sage.
Stir in wheat germ.
Gradually stir in the tomato puree, mixing thoroughly.
Turn mixture into a well oiled loaf pan (9 x 5 x 3 inch) and place on middle shelf of preheated oven and bake one and one half hours.
Remove from oven, turn out onto serving platter and serve immediately.