Bacon Encrusted Chicken & Liver Meatloaf
This is savory sage chicken meatloaf meets hints of paté. Liver supercharges this meal with nutrients like Vitamin A, B6, B12, Riboflavin, Folate, Iron, Copper, Selenium, Niacin. I find if the ratio is 1:4 then no one really notices the flavor or texture of liver.
Equipment
- Cast Iron Loaf Pan
- Food Processor
Ingredients
- 1/2 lb pastured chicken livers blended until smooth
- 3 tsp konjac root powder
- 2 lbs ground chicken
- 2 tsp pink salt
- 2 tsp granulated toasted onion blend I used a 3 onion blend
- 1 tsp granulated roasted garlic or 2 cloves 1 tbsp fresh minced garlic
- 2 tsp sage
- 2 tsp rosemary
- 2 tsp parsley
- 1/2 tsp black pepper
- 1 tbsp ghee
- 8-10 slices uncured bacon
Instructions
- Preheat the oven to 350°F
- In the food processor, blend the liver with konjac root to make “liver eggs”
- In a mixing bowl, add the the blended liver, ground chicken, ghee, salt, pepper and spices.
- Use a hand, wooden spoon or silicone spatula to mix evenly.
- Lay the bacon across the cast iron bread pan in strips.
- Fill with ground chicken mixture.
- Fold the bacon strips over the edges and place in oven and bake at 350°F for 1 1/4 hours.
- Remove from oven and let cool a few minutes. Take a butter knife and slice around the edge of the pan to loosen the bacon. Place a plate on top upside down and flip it over carefully so the bacon is on top.
- Serve