Recipe:

1. Work the liver content into a ground-down mass. Use a blender  if you can — a couple of seconds on low intensity is enough.
2. Make a batch of dry bread powder i.e. bread stuff minus water (the goal is to rely on the meat juices to speed up the dry-baking process). Ingredients:

• two cups / 4 dl of wheat flour onto the bottom of the bowl (keep two more cupfuls in reserve for adding on top of the liver)
• one or two teaspoonfuls of salt (to avoid an inedibly bland AKA cardboard-like bread taste, also: bactericidifies the bread and makes it bit more crystallized, hindering mold growth)
• spices (marjoram and radish-anything are the best possible meat spices, tarragon AKA estragon and garlic are the second best, green pepper for safe peppering and crushed citrus basil leaves to flavor the bread)
• optional: a teaspoonful of potato / maize flour to cut down the baking time by 30 to 50 % (makes the dough more dense, pushes the fluids to the surface, leading to faster vaporization AKA baking

3. Mix the dough powder and pour the minced liver contents over it. Mix it a bit by covering all wet spots with the powder, add an extra cup or two of wheat flour on top of the liver-moisturized dough and lightly mix it just enough the wet parts no longer stick to your fingers.

4. Place the semi-mixed liver-bread dough inside your sandwich grill / (plane-top) grilling machine. Do not over-stuff the grilling machine or it will not dry up inside, causing it to grow mold inside out.

5. Let the liver bread bake for at least 30 minutes, depending on the type and the power of the grill. It is ready when the bread does not bend and gets hard and feels like one solid, metal-like bar. Mold roots cannot pierce that and the dryness keeps bacteria from growing on it. It is more efficient and more preserving-friendly, batch-wise faster to bake many thin breads than one thick one. Minimizing the dough left under the crust layer is the key for masterful grill use.

6. Set the baked bread sheet / brick to dry in a well-aired position. Placing it on a wheat-flour-covered baking paper sheet is a decent idea. The mold will form on any surfaces that are blocked from releasing moisture and the proper drying/hardening process is prevented. Avoid hard surfaces and ones without moisture-sucking properties such as wood, plastic and metal. Covering with enough wheat flour can make even those surfaces plausible. Flours generally contain moisture very well and vastly improve the general preservation potential of food items. The final drying process can take a day or two, depending on how much water density the preserved item originally had.

Culinary dosage:

A pinch full (a couple spoonfuls at least, more if your stuff is very doughy i.e. whitish in color) of the bread brick and grind it down or dissolve with some water. Then mix it with your lunch bread dough or a meat stew / soup to prop up the flavor and the nutritional value.

• The liver can have (can have lots of mold — this dry-breading method kills it and drowns out most of its flavor-presence. Common mold is not toxic, just bad-tasting. If nothing else works, add some oregano — that will drown any other flavor. The baking process eliminates most of the ill-tasting mold compounds, vastly improving the edibility.
• Mold fungi does not rely on light or air for survival. Using an oven for this is extremely inefficient — it’s not wise to constantly heat up the air next to the food instead of the food directly like the grills do. The grill setting of ovens is not that good. Ovens take much more time and electricity to bake the food than contact-heating grills.
• Preserve a lot of time. For every two ounces / a kg , you will be grilling for one or two hours. Reserve a ton of time and patience for the job. If you under-cook, mold will take over it from the inside
• Why liver? Organs are a gold mine for rare nutrients. Most importantly choline, a vital nutrient and an extremely rare DNA preservative. It pretty much has trace amounts of most things you are ever going to need, besides C and some of the B water-soluble vitamins. Do not feast uncontrollably on the concentrated liver content, as it has so much vitamin A content that you risk having vitamin crystals or stones forming inside your fat tissues.
• A couple spoonfuls of liver bread (less than 50 grams) is often enough to nutritionally spike a full-course meal. The extra stuff will most likely not even benefit you as the body regulation only accepts a certain maximum amount of a specific non-energy-source nutrient (e.g. the blood-cell-vital B12 vitamin) per two hours or so. If you are a body builder and need to take in a lot of stuff to keep getting bigger, you can refuel every couple of hours. Small meals are better anyway to avoid the annoying anabolism symptoms such as drowsiness and sluggishness.
• You can soften the baked-hard bread bricks later (they sometimes get stone-hard after a couple of days) by cutting of a piece and dunking it into water for a couple of minutes. You can dry the excessive water again by adding some wheat flour.
• If you cannot consume wheat, you can use the wheat substitutes such as spelt aka dinkel / hulled wheat and buckwheat. They are not as sweet as bread / common wheat. You can always add some sugar. The role of the wheat in the mixture is to stiffen up the dough, making it very challenging  for mold fungi to infest if properly baked dry.
• My grill is George Foreman Fat-Reducing Grill (GF1884056), made for grilling meats and greens. A flatbread is the only kind of bread you can make with it. Any thick breads (quarter-inch / 0.5 cm or more) will be left raw in the middle. Unlike sandwich grills made for toasting bread that you can stuff almost full without under-baking issues
• You can tell the amount of liver content by how black the bread is. Low-liver content bread is sheet-white and the high one is all grey with black spots. Cooked liver is black.