Gsiberger Liver Loaf

Cut the bacon without rind into rough cubes and the liver without strands into pieces. Soak the rolls in beef broth or milk and squeeze out. Coarsely chop the onions and briefly brown them in hot clarified butter. Now mix all the ingredients together with the eggs, season well with salt and freshly ground pepper and chop in a food processor (or put through a meat grinder several times). Line a suitable ovenproof rectangular baking dish well with the bacon slices, pour in the meat mixture and shape it. Cover the surface with bacon slices and bake the meat loaf at 180 °C for about 1 hour, take it out and let it cool down. Depending on taste, slice while still lukewarm or completely cooled and serve with fresh bread and onion mustard.

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