|Frozen chicken livers||16 Ounce (2 Packages)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Chopped onion||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
In saucepan, cook frozen livers in boiling water 15 minutes or until done; drain.
In blender at high speed, beat soup, onion, eggs, milk, pepper, and thyme until smooth.
At low speed, gradually add livers and bread crumbs.
Pour into loaf pan (8x4x3 inches); place in shallow pan with 1-inch deep water.
Bake at 325°F. for 1 1/2 hours or until silver knife inserted in center comes out clean.