Chicken Liver Loaf with Garlic Sprouts

Prep Time: 15 min
Cook Time: 1 hr
Serves: 8

You won’t turn your nose up to chicken livers once you try them in this unique take on meat loaf which you’ll enjoy for dinner or sliced cold into a sandwich the next day.


1 cup (250 mL) milk
5 slices bread, stale
1 cup (250 mL) parsley, fresh
4 shallots
1/4 cup (60 mL) garlic sprouts
1/2 lb (0.3 kg) chicken livers, deveined
1/2 lb (0.3 kg) ground chicken
3 eggs
salt, to taste
pepper, to taste
canola oil


1 Preheat oven to 400ºF (200ºC).
2 In a bowl, soak bread in milk. Set aside.
3 In a food processor, pulse parsley, shallots and garlic sprouts until finely minced.
4 Add liver and ground chicken and pulse again until mixture is smooth.
5 Last, squeeze bread to remove as much milk as possible and add to processor along with the eggs and salt and pepper to taste. Pulse until mixture is perfectly smooth.
6 Oil a 23.5 cm X 13.5 cm (9.25 in. X 5.25 in.) loaf pan and add mixture.
7 Bake in oven for 60 minutes, then remove from pan once cooled.
8 Slice and serve in sandwiches or with a garden salad on the side.