“The Emily Post Cookbook, published in 1951. Very tasty!”
1hr 15mins

Ingredients Nutrition


  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.

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