Emily Post's Meatloaf

Submitted by Olha7397

"The Emily Post Cookbook, published in 1951. Very tasty!"

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Serves: 10

ingredients

• 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

directions

1. In medium bowl, with fork, beat eggs, heavy cream, thyme, salt, and pepper.
2. Stir in 1/2 cup bread crumbs; let mixture stand 30 minutes.
3. Meanwhile, in nonstick 10-inch skillet, melt 1 Tablespoon margarine or butter over medium-high heat.
4. Add chicken livers and cook until browned on the outside but still pink on the inside, about 5 minutes, stirring frequently.
5. Transfer chicken livers to plate; cool slightly until easy to handle.
6. Coarsely chop livers.
7. In same skillet, melt remaining 1 Tablespoon butter over medium heat.
8. Add onions and cook until tender and lightly browned, about 15 minutes, stirring occasionally.
9. 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.
10. In 13 x 9 inch metal baking pan, dampen hands slightly and shape meat mixture into 10 x 5 inch loaf.
11. Spread mustard over loaf; arrange bacon slices on top.
12. Bake meat loaf 1 1/4 hours.
13. Let meat loaf stand 10 minutes before slicing.
14. Slice with a sharp chef's or carving knife.
15. Makes 10 servings.
16. 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.
17. 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.