Prep 15 mins
Cook 1 hr
The Emily Post Cookbook, published in 1951. Very tasty!
- 3 large eggs
- 1⁄2 cup heavy cream or 1⁄2 cup whipping cream
- 2 teaspoons dried thyme leaves
- 2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 1 cup fresh breadcrumb (divided)
- 2 tablespoons margarine or 2 tablespoons butter
- 1⁄2 lb chicken liver, trimmed
- 2 medium onions, chopped
- 1 1⁄2 lbs ground chuck
- 1⁄2 lb ground veal
- 1⁄2 lb ground pork
- 2 tablespoons chopped celery leaves
- 2 green onions, chopped
- 4 -5 dashes maggi seasoning sauce or 4 -5 dashes soy sauce
- 2 tablespoons spicy brown mustard
- 3 slices bacon
- In medium bowl, with fork, beat eggs, heavy cream, thyme, salt, and pepper.
- Stir in 1/2 cup bread crumbs; let mixture stand 30 minutes.
- Meanwhile, in nonstick 10-inch skillet, melt 1 Tablespoon margarine or butter over medium-high heat.
- Add chicken livers and cook until browned on the outside but still pink on the inside, about 5 minutes, stirring frequently.
- Transfer chicken livers to plate; cool slightly until easy to handle.
- Coarsely chop livers.
- In same skillet, melt remaining 1 Tablespoon butter over medium heat.
- Add onions and cook until tender and lightly browned, about 15 minutes, stirring occasionally.
- Preheat oven to 400°F In large bowl, mix ground meats with egg mixture, chicken livers, cooked onions, celery leaves, green onions, Maggi sauce and remaining 1/2 cup bread crumbs just until well combined but not overmixed.
- In 13 x 9 inch metal baking pan, dampen hands slightly and shape meat mixture into 10 x 5 inch loaf.
- Spread mustard over loaf; arrange bacon slices on top.
- Bake meat loaf 1 1/4 hours.
- Let meat loaf stand 10 minutes before slicing.
- Slice with a sharp chef's or carving knife.
- Makes 10 servings.
- Note: To determine baking times, cook until a meat thermometer inserted in center registered 155 F,; then remove the meat loaf from the oven, and the temperature will rise to 160°F upon standing.
- If replacing all or some of the ground meat with ground poultry, cook until thermometer reads 160°F and let temperature rise to 165 before serving.