Of course, you may also use any other cheese you prefer, like mozzarella, parmesan or cheddar.

The pulled pork turns out great if you use pork neck instead of shoulder, too. It may be even better as pork neck usually is a little fattier then shoulder and therefore juicier & more flavorful.

You probably could skip the meat hammer step if your beef liver pieces already are pretty flat (about 0.5cm / 0.2in of thickness).

If they are way too thick, lay them on the cutting board.
Then, cut from one side with a sharp knife until you nearly reached the end of the other side.
Now, you can simply fold out the pieces and have thinner ones.

At step 3 I used frozen spinach which I thawed & pre-cooked in the microwave for about 3 minutes while beating up the liver:

Of course, you may also use different stuffings.

One idea that I've had was pizza stuffing with tomato paste or fresh tomatoes, mozzarella cheese & Italian / Mediterranean herbs (oregano, rosemary, thyme). Maybe with some additional ground beef, pepperoni, fried chicken or even pulled pork.

You can check if the pork back is done to your preference by using a meat thermometer.
If the core temperature reaches 70-75°C (158-167°F) the meat is medium-well. If its core temperature reaches 80-85°C (176-185°F) it is well done, but not as tender anymore.

In addition, you may also use the juice from the baking tray to make a delicious gravy sauce or simply pour it over the vegetables you may have made as a side dish.
For a sauce, simply fry 2 onions with butter in a pan (until golden brown), then pour in the meat juice and let everything cook until it is reduced to your desired thickness.
If you don't want to use onions, replace them with 100ml (about 3oz) cream in order to get thickness to the sauce.

You may also add a pinch of cinnamon or some pure cacao powder to the dough if you like.
For the cacao, I'd recommend using 1-2 teaspoons.

Another way to modify these cookies is adding about 1 tablespoon of low carb chocolate chips to the dough right in the beginning, simply sprinkle some on top before baking or making a chocolate frosting after the cookies are baked and cooled down.

You can check if the loaf is done by sticking a chopstick into it and pulling it out again. If there is no residue on the chopstick your liver meatloaf / liver bread is finished.

This recipe is very basic and you can modify it by adding ground beef, a diced onion, a minced avocado(minced in food processor before adding the liver) or some shredded cheese that you stir in with a spoon after mincing everything.

For a liver pudding, simply add a tablespoon of butter, 100g heavy cream & 250g ground pork/beef to the mixture and 2-3 bay leaves on top, before putting it into the oven.

Another idea would be to bake the mixture for about 20-30 minutes on a baking tray and using it as a pizza crust.

I simply added some mustard, low carb ketchup and cheese. If you want to you can go all the way to make sandwiches with the liver bread, with salad, cucumber, bacon, cheese and a fried egg - or whatever you prefer.

Basically, you can use as much eggs, avocado and bacon as you want.

I like to add some low carb ketchup and mayonnaise on the side too, but it is not mandatory.

You may also spice this dish up by adding dried chili flakes.
If you want the meal to be more saturating you could also add some shredded cheese before putting the baking tray into the oven. Gouda or cheddar cheese would fit pretty well.

You can check if the omelette is done by poking into it with a chopstick.
If you pull out the chopstick and it is clean your omelette is done. If there are moist residues from the eggs on the chopstick the omelette needs a few more minutes.

I used frozen spinach that I thawed in the microwave before adding it to the pan.
If you use fresh spinach you don't necessarily need to precook it, but give it a few more minutes of frying in the pan.

I like to eat this dish with some cream cheese on the side.

You may also add shredded cheese on top right before you put the pan into the oven.