Directions

Sauté the mushrooms in butter until the juices run, then season with salt and pepper and nutmeg. Reserve.

Remove the sinews from the livers. Lightly poach the livers in simmering water, just until they turn grey and firm up. Cool and dice.

In a large bowl combine the ground meats, sausage, livers, onion, garlic, coriander, allspice and thyme leaves. Season with salt and pepper, keeping in mind that the sausage contains salt.

Beat the eggs and add to the mixture together with the mushrooms. Mix with your hands thoroughly.

Oil a roasting pan and place all the mixture in it, molding it into an oval shape. Adorn with the bacon slices, criss-crossed, tucking the ends under the meat. Tuck some bay leaves and branches of rosemary into the bacon.

Cook in a preheated oven at 450 degrees for 15 minutes, then lower the heat to 350 degrees and cook for 1 1/2 hours.

When cooked, there will be lots of lovely juices in the bottom of the pan. Save them to flavor soup or stocks, and save the fat to fry eggs. Remove the loaf and place on a serving dish. Serve hot or cold.

This recipe yields ?? servings.

Total Carbohydrates: 19.66 grams
Total Carbohydrates minus Fiber: 14.44 grams
Carbohydrates per Serving:
Carbohydrates per Serving minus Fiber:

This makes a very pleasantly seasoned meatloaf that is reminiscent in flavor of a pate. Confirmed liver haters can omit the livers.

This makes one HUGE meatloaf. I like to make two smaller, torpedo shaped ones or divide the recipe by half and reduce the cooking time by 1/2 hour.