Emily Post's Meat Loaf

Instructions

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.

Author's Comments

The Emily Post Cookbook, published in 1951.

Similar Recipes

main courses, meatloaf