|Heavy cream/Whipping cream||1⁄2 Cup (8 tbs)|
|Dried thyme leaves||2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Fresh bread crumbs||1 Cup (16 tbs)|
|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|
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.