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Loaf Meat

Western.Chefs's picture
Ingredients
  Eggs 3 Large
  Heavy cream/Whipping cream 1⁄2 Cup (8 tbs)
  Dried thyme leaves 2 Teaspoon
  Salt 2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Fresh bread crumbs 1 Cup (16 tbs)
  Margarine/Butter 2 Tablespoon
  Chicken livers 1⁄2 Pound, trimmed
  Onions 2 Medium, chopped
  Ground beef chuck 1 1⁄2 Pound
  Ground veal 1⁄2 Pound
  Ground pork 1⁄2 Pound
  Chopped celery leaves 2 Tablespoon
  Green onions 2 , chopped
  Maggi seasoning sauce/Soy sauce 5 Teaspoon
  Spicy brown mustard 2 Tablespoon
  Bacon slices 3
Directions

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 margarine or 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" by 9" metal baking pan, shape meat mixture into 10" by 5" 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday

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