Liver Loaf

1/2 lb Veal or pork stew meat
3/4 lb Liver
1/2 lb Bacon, diced
2 Eggs
4 tablespoon Chopped fresh sage
2 tablespoon Minced garlic
1/4 tsp Freshly ground black pepper
1/2 cup Dry white wine

Serve it with sour pickles or brown mustard.

Combine all ingredients in a glass bowl, cover and refrigerate overnight.

The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor.

Place the mixture in a loaf pan, cover tightly, place the loaf pan in a
water bath, and place in preheated 375F oven until done, about 1 1/4
hours.

Remove from the oven, unmold and serve immediately.

Or place the loaf under a 3-pound weight, let cool to room temperature and
then chill in refrigerator before serving.

Serve it with sour pickles or brown mustard.

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