Rinse liver, pat dry and perhaps skin. Cut into pieces and rotate through a meat grinder.
Cut half of the bacon into very small cubes and stir into the chopped liver with the egg and breadcrumbs. Mix well and season vigorously with salt and freshly ground pepper.
Fry the remaining bacon in a frying pan.
Form meat loaves from the liver mixture, turn them in flour to the other side and fry them in the bacon fat until crispy on both sides.
Melt the butter, pour over the finished meat loafs and serve with mashed potatoes.
Our tip: Use bacon with a subtle smoky note!
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