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Chicken Liver Loaf with Garlic Sprouts

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.
Serves: 8
Prep Time: 15 min
Cook Time: 1 hour


1 cup milk
5 slices bread, stale
1 cup parsley, fresh
4 shallots
¼ cup garlic sprouts
½ lb chicken livers, deveined
½ lb ground chicken
3 eggs
salt, to taste
pepper, to taste
canola oil

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

Nutrition Info

Per 105 g serving Amount
Protein9 g
Fat4 g
Saturated Fat2 g
Carbohydrate10 g
Fibre1 g
Sugar3 g
Cholesterol160 mg
Sodium220 mg
Per 105 g serving % Daily Value
Vitamin A130
Vitamin C30
Vitamin B617
Vitamin B12252