Liver and bacon is a classic flavor combination that never goes out of style.Cooking it in the oven ensures evenly cooked tender liver and crispy bacon every time.

Follow this simple guide to learn how to bake liver and bacon in the oven for a delicious, nutritious meal.

Ingredients

• 1 lb beef or calf liver, sliced 1⁄2 inch thick
• 6 slices bacon
• 1⁄2 onion, sliced
• 2 cloves garlic, minced
• 1⁄4 cup chicken or beef broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Prep the Liver

• Rinse the liver and pat dry with paper towels.Trim off anymembranes or discolored parts.
• Cut the liver into 1⁄2 inch slices. Season both sides with salt and pepper.
• Place the liver slices in a baking dish large enough to lay flat in a single layer.

Make a Bacon Blanket

• Cut the bacon slices in half.
• Lay 3 half slices of bacon across each liver slice, tucking the ends under to encase the liver.

Covering the liver in bacon keeps it moist and adds fantastic flavor.

Add Aromatics

• Scatter the onion and garlic around the liver slices.
• Pour the broth over the liver.
• Drizzle the olive oil over the dish and sprinkle with thyme.

The broth keeps the dish moist while the onion, garlic, and herbs impart savory aromas.

Bake to Perfection

• Preheat oven to 400°F.
• Cover baking dish tightly with foil. This allows the liver to steam gently in the oven.
• Bake for 25-30 minutes until liver is just cooked through.
• Remove foil and bake 5 minutes more to crisp the bacon.

Baking covered first prevents overcooking before the bacon crisps up.

Serving Suggestions

Liver and bacon is delicious served with:

• Buttery mashed potatoes
• Creamy polenta
• Steamed vegetables like green beans or broccoli
• A fresh salad

Serve with a rich red wine or brown ale.

Tips for the Best Oven-Baked Liver and Bacon

• Choose calves liver for a milder flavor and tender texture.
• Cut the liver slices evenly for even cooking.
• Keep liver slices thin, around 1⁄2 inch.
• Use pork or turkey bacon for variety.
• Sprinkle liver with flour before seasoning to help browning.
• Cook just until liver is slightly pink inside – do not overcook.

With its complementary flavors and textures, liver and bacon is an easy yet impressive oven-baked dish. For the best results, follow the simple steps for baking liver and bacon. Enjoy this classic pairing in a perfectly cooked oven recipe.

Frequently Asked Questions About Cooking Liver and Bacon in the Oven

Here are answers to some common questions about baking liver and bacon in the oven.

What kind of liver is best to use?

Calf’s liver or lamb liver have the mildest flavor and tender texture perfect for oven cooking. Beef liver has a stronger taste and firm texture that also works well. Avoid using chicken liver which can become crumbly when baked.

Should liver be soaked before cooking?

Soaking can help mellow the flavor of beef liver. Submerge the slices in milk or water for 30 minutes before patting dry and seasoning. Calf or lamb liver is tender enough to cook without soaking.

How long does it take to cook liver in the oven?

Cook liver cuts 1⁄2 inch thick for 25-30 minutes covered at 400°F. Thinner slices may only need 15-20 minutes. Uncover for the last 5 minutes to crisp any bacon topping. Check for doneness by making sure the interior is just slightly pink.

What’s the best way to prevent dry overcooked liver?

Baking the liver covered initially allows it to steam gently and prevents drying out. Also, use thin uniform slices and don’t overbake – check at 25 minutes for doneness. Higher heat crisps the bacon without overcooking the liver.

Should onions be cooked first before baking with liver?

No need to pre-cook onions and garlic. The moisture released from the liver and bacon will gently steam the aromatics keeping them tender as they bake.

What sides go well with oven baked liver and bacon?

Mashed or roasted potatoes, rice or polenta work well. Also try roasted vegetables or greens. The rich liver and bacon benefits from being served with something plain or starchy.

Is it necessary to flour liver before baking?

Lightly coating liver slices in flour seasons the exterior and gives a lightly crisped texture. However, flouring is optional and the dish will still turn out well without it.

Liver and bacon baked in the oven is a no-fuss way to enjoy this classic pairing. Follow the simple tips above for perfect results every time.

Common Mistakes to Avoid When Baking Liver and Bacon

It’s easy to over or undercook liver when baking it in the oven. Follow these tips to avoid common mistakes with liver and bacon.

• Using liver slices of varying thickness – this leads to uneven cooking. Cut slices evenly 1⁄2 inch thick.

• Baking liver uncovered the entire time – this often dries it out before the bacon crisps. Cover with foil at first.

• Cooking at too high heat – liver cooks quickly, so there’s no need to blast it at 450°F. Bake at 400°F or below.

• Skipping the aromatic vegetables and broth – this leads to dry liver. Keep it moist with broth and onions.

• Not checking for doneness – overcooked liver turns crumbly and dry. Check at 25 minutes before uncovering.

• Forgetting to uncover at the end – leave covered the entire time and you’ll have soggy bacon. Uncover to crisp it up.

• Letting it sit in the pan after baking – the retained heat continues cooking. Remove it from the hot pan right after baking.

• Using too much cure like bacon salt – this makes the liver overly salty. Just season lightly with plain salt.

• Attempting to rush the baking – be patient and follow the timed steps for basting, covering and don’t rush.

Avoiding these pitfalls means you’ll have perfect tender liver and crisp bacon every time.

What to Serve With Liver and Bacon

Liver and bacon shines when paired with sides that balance its richness. Here are some excellent options:

• Mashed potatoes – Smooth, creamy potatoes are a classic pairing. For variety, try roasted garlic or horseradish mashed potatoes.

• Rice – Steamed white or brown rice compliments the dish. Toss the rice with chopped parsley or green onions for a pop of color.

• Polenta – Creamy soft polenta is a nice complement and soaks up the pan juices well. Sprinkle with parmesan.

• Roasted vegetables – Roasting brings out the sweetness in vegetables like Brussels sprouts, carrots, parsnips or butternut squash.

• Steamed greens – Quick-cooking greens like spinach, kale or chard steam up in minutes to balance the richness.

• Green salad – Crisp mixed greens, cucumbers and fresh herbs keep the meal light. Make a simple vinaigrette.

• Bread -Crusty bread is great for dipping in the juices. Bake baguette slices with garlic and olive oil.

Pair this hearty dish with a nice red wine like Cabernet Sauvignon or Pinot Noir. Enjoy cooking up the classic taste of liver and bacon in the oven!

5 Delicious Ways to Enjoy Leftover Liver and Bacon

Got leftovers of the savory baked liver and bacon dish? Put them to deliciously creative use! Here are 5 great ways to repurpose the leftovers:

1. Breakfast hash – Dice and crisp the extra bacon. Saute leftover onion, potatoes and liver, seasoning with salt, pepper and thyme. Crack eggs on top and bake.

2. Liver pâté -Puree extra cooked liver with softened butter, shallots, thyme, brandy and salt in the food processor. Chill, then spread on baguette slices.

3. Quiche filling – Roughly chop the leftover liver and onions. Whisk eggs, cream, nutmeg and gruyere and pour into a pie crust. Top with the liver mixture and bake.

4. Liver toast topping – Mince extra liver and bacon. Saute with balsamic vinegar to glaze. Serve over ricotta-smeared toast for an easy appetizer.

5. Dirty rice – Dice the liver and bacon. Saute with onion, celery and spices. Mix in cooked rice, chicken broth and scallions and simmer.

Baked liver and bacon makes for fabulous leftovers. Get creative with these tasty ways to transform them into easy meals and snacks!

Transforming Leftover Liver into Delicious New Dishes

Don’t let leftover baked liver go to waste! Here are some tips for repurposing it into tasty new meals:

• Make liver pate – blend cooked liver with cream cheese, lemon juice, shallots, brandy, and herbs. Chill and serve with crackers or crusty bread.

• Create a hearty pasta sauce – dice and simmer the liver with tomatoes, red wine, garlic, oregano, and red pepper flakes. Toss with hot cooked pasta.

• Stuff a liver and bacon omelet – dice the leftovers and saute with onion and spinach. Add to beaten eggs and cook up an omelet.

• Fold into risotto – dice the liver. Make risotto with chicken broth, wine, shallots, rice, and parmesan. Stir in the liver at the end.

• Top a pizza – caramelize onions and spread on pizza dough with creme fraiche. Top with diced liver and bacon before baking.

• Make liver crostini – toast bread slices. Top with sauteed minced liver, caramelized onions, bacon, and balsamic glaze.

• Fill a quesadilla – saute liver with cumin, chili powder and garlic. Add to cheese-filled tortillas with salsa and cilantro.

Get creative with leftover baked liver! With a little prep, you can reinvent it into all sorts of easy, delicious dishes.