The Recipe - We’re going very classic American with Emily’s Meat Loaf recipe.

Emily Post’s Cookbook, 1951, pg. 75 *Please note that recipes are copied as exactly as possible, including grammatical errors and inconsistencies.

Meat Loaf

Time: 1 hour to form loaf, 1 hour in refrigerator, 1 1/2 hours to bake [3 1/2 hours]

Serves: 6 to 8 (or 4 to 6 with a hot dish and 2 with a cold one later)

Ingredients

• 1 1/2 lbs. lean beef
• 1/2 lb. lean veal
• 1/2 lb. lean pork
• 6 chicken livers (parboiled 2 1/2 minutes and chopped)
• 2 medium onions, chopped
• 1 1/2 tbs. chopped scallions
• 1 1/2 tbs. chopped celery tops
• 1 1/2 tbs. chopped chives
• 1 cup bread crumbs
• 2 tbs. butter
• 3 eggs
• 1/2 cup cream
• 2 tsp. thyme
• 2 tsp. salt
• 1/2 tsp. pepper
• 3 slices bacon
• 4 or 5 dashes of Maggi sauce
• Prepared mustard
• 1 cup beef stock

Directions

This may seem complicated, but it really is not difficult and the result is well worth the trouble. It is delicious hot or cold.

Have the butcher chop beef, veal, and pork together. Beat together lightly the eggs, the cream and the seasonings, mix in 1/2 cup of the bread crumbs, and let stand 1/2 hour.

Brown chopped onion lightly in the butter and add together with the butter to all the other ingredients. Add the second half of the bread crumbs, the chopped meat and the livers at this time and mix all thoroughly but lightly.

Form into a loaf, cover with 3 slices of bacon. Put loaf into the refrigerator for at least 1 hour to allow it to become firm.

Cover loaf with a thin layer of prepared mustard and bake for 1 1/2 hours in a 400?. oven. Baste every 15 minutes with the stock.

Serve hot with gravy made from pan drippings or Mushroom Sauce.

Be sure to save some of the loaf to eat cold with a vegetable salad.

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