-
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
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.
-
16
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.
