• Deep, savory flavor with a smooth texture • Budget-friendly yet impressive • Perfect for make-ahead meals • Delicious served warm or chilled • Great for holidays or family gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 1 pound chicken livers, cleaned and trimmed • 1 small onion, finely chopped • 2 tablespoons butter or oil • 2 eggs • 1/2 cup breadcrumbs • 1/4 cup milk • 1/2 teaspoon garlic powder • 1/2 teaspoon dried thyme • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 1/2 cup sautéed mushrooms or spinach (for stuffing) • 1/4 cup shredded cheese (optional, for stuffing)
Directions
Preheat the oven to 350°F (175°C). Lightly grease a loaf pan.
In a skillet over medium heat, melt the butter and sauté the chopped onion until soft and translucent. Allow to cool slightly.
In a food processor, blend the chicken livers until smooth.
Transfer the blended livers to a bowl and mix in the sautéed onion, eggs, breadcrumbs, milk, garlic powder, thyme, salt, and black pepper. Stir until well combined.
Pour half of the liver mixture into the prepared loaf pan and spread evenly.
Layer the sautéed mushrooms or spinach (and cheese, if using) evenly over the mixture.
Top with the remaining liver mixture and smooth the surface.
Bake for 45–55 minutes, or until the loaf is set and cooked through.
Let the loaf rest for 10–15 minutes before slicing.
• Mix in chopped fresh parsley for brightness. • Use caramelized onions instead of sautéed onions for sweetness. • Add chopped hard-boiled eggs as part of the filling. • Substitute ground turkey liver for a slightly milder taste.
Storage/Reheating
Store leftover chicken liver loaf in an airtight container in the refrigerator for up to 4 days.
To reheat, warm slices in a 325°F (165°C) oven for 10–15 minutes or microwave gently until heated through. The loaf can also be enjoyed cold.
To freeze, wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this ahead of time?
Yes, it can be baked a day in advance and refrigerated until ready to serve.
Do I need to soak the livers before using?
It’s optional, but soaking in milk for 30 minutes can mellow the flavor.
How do I know when it’s fully cooked?
The center should be firm and reach an internal temperature of 165°F (74°C).
Can I skip the stuffing?
Yes, you can bake it as a simple liver loaf without filling.
What texture should the mixture have?
It should be smooth and thick but pourable.
Can I use dried herbs instead of fresh?
Yes, dried herbs work well in this recipe.
Is this dish served hot or cold?
It can be served either warm as a main dish or chilled and sliced.
Can I use a different pan?
Yes, a small casserole dish works if you don’t have a loaf pan.
Why is my loaf crumbly?
Too few eggs or overbaking can cause dryness. Measure carefully and monitor baking time.
What should I serve with it?
It pairs well with mashed potatoes, roasted vegetables, or fresh bread.
Conclusion
Stuffed Chicken Liver Loaf is a hearty, flavorful dish that turns simple ingredients into a comforting and satisfying meal. Whether served warm with classic sides or sliced cold for a rustic spread, this recipe offers rich taste and versatility. With its savory filling and smooth texture, it’s a timeless dish worth adding to your collection
Stuffed Chicken Liver Loaf is a rich and savory baked dish made with smooth blended chicken livers, aromatic herbs, and a flavorful mushroom or spinach filling. Budget-friendly yet impressive, this hearty liver loaf can be served warm as a comforting main course or chilled and sliced for gatherings. Perfect for holidays, family meals, or make-ahead entertaining, this traditional-style recipe delivers deep flavor and satisfying texture.
Author:Catherine
Prep Time:20 minutes
Cook Time:45–55 minutes
Total Time:1 hour 10–15 minutes
Yield:6–8 slices
Category:Main Course
Method:Baking
Cuisine:European-Inspired
Ingredients
1 pound chicken livers, cleaned and trimmed
1 small onion, finely chopped
2 tablespoons butter or oil
2 eggs
1/2 cup breadcrumbs
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sautéed mushrooms or spinach (for stuffing)
1/4 cup shredded cheese (optional, for stuffing)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a loaf pan.
In a skillet over medium heat, melt butter and sauté chopped onion until soft and translucent. Let cool slightly.
In a food processor, blend chicken livers until smooth.
Transfer to a bowl and mix in sautéed onion, eggs, breadcrumbs, milk, garlic powder, thyme, salt, and pepper until well combined.
Pour half of the liver mixture into the prepared loaf pan and spread evenly.
Layer sautéed mushrooms or spinach (and cheese if using) over the mixture.
Top with remaining liver mixture and smooth the surface.
Bake for 45–55 minutes, or until set and the internal temperature reaches 165°F (74°C).
Rest for 10–15 minutes before slicing.
Notes
Soaking livers in milk for 30 minutes before blending can mellow the flavor.Avoid overbaking to prevent dryness.The mixture should be smooth, thick, and pourable.Caramelized onions can add subtle sweetness.Allow proper resting time for clean slices.
