I think that is the way to go. You need an equally strong flavored meat to help mask the liver aftertaste. The smoke and salt from bacon helps a lot. The last restaurant I worked at sold liver. I added lots of Montreal steak spice to the breadcrumbs. It worked well. We had lots of repeat customers. It helps if you cook the onions together with the liver in the same pan. The onion juices get soaked up by the breadcrumbs for extra flavor.