Chicken meatloaf

Name: Chicken meatloaf - Minodora P.
Ingredients: one larger chicken breast or two smaller ones; one pack of chicken liver (500 g); one pack of gizzards and hearts (500 g); 2 carrots; 3 large onions; salt; pepper; thyme; 4 eggs; 2 bunches of dill; 2 bunches of parsley

Appetizers - Chicken meatloaf by Minodora P. - Recipia

Fluffy and Tasty Drob: A Holiday Recipe Drob is a traditional dish that brings together the rich flavors of chicken liver, gizzards, and hearts, transforming into a true delight. It is often prepared during the holidays, but there is no better time to enjoy it than when you crave something truly special. This recipe will guide you step by step in making a fluffy, flavorful drob, perfect to be served alongside a fresh green salad or as an appetizer. Preparation Time - Preparation time: 30 minutes - Cooking time: 55 minutes - Total time: 1 hour and 25 minutes - Servings: 8-10 servings Ingredients - 1 larger chicken breast (or 2 smaller, approx. 500 g) - 500 g chicken liver - 500 g chicken gizzards and hearts - 2 large carrots - 3 large onions - Salt (to taste) - Pepper (to taste) - Dried thyme (to taste) - 4 eggs - 2 bunches of fresh dill - 2 bunches of fresh parsley - Oil for sautéing the onion - Water for boiling A Touch of History Drob has deep roots in culinary tradition, being a popular dish in various cultures, associated with holidays and special occasions. Although recipes vary from one region to another, the basic ingredients often remain the same, and its preparation becomes a ritual that brings the family together around the table. It is a dish that reflects generosity and community spirit, and its inviting aroma reminds us of moments spent with loved ones. Step-by-Step Instructions 1. Boiling the Ingredients Start by placing the chicken breast, liver, hearts, and gizzards in a large pot. Add enough water to cover all the ingredients. Bring to a boil over medium heat. It is important to remove the foam that forms on the surface with a skimmer to obtain a clean and flavorful broth. 2. Preparing the Vegetables In a separate pan, heat a little oil over medium heat and add the chopped onion. Sauté the onion with a little water, stirring occasionally, until it becomes translucent and soft. This step is essential, as the sautéed onion will add a sweet flavor to the final dish. 3. Boiling the Carrots Add the whole carrots to the pot with the meat to boil together. They will soften and contribute to a richer flavor of the drob. 4. Grinding the Ingredients Once all the ingredients have boiled, let them cool slightly. Then, pass them through a meat grinder. Make sure to include the sautéed onion and carrots to achieve a homogeneous mixture. 5. Mixing the Composition In a large bowl, combine the ground meat with the onion and carrots. Add salt, pepper, and thyme to taste. These spices are essential for giving flavor to the drob. 6. Adding the Eggs Beat the 4 eggs well in a separate bowl and add them to the meat mixture. They will bind the ingredients and provide fluffiness. Depending on the consistency of the mixture, you can add a cup of the broth from boiling the chicken breast to make it softer. 7. Adding the Greens Finely chop the dill and parsley, then add them to the mixture. These fresh greens will not only enhance the flavor of the drob but will also give it a vibrant color. 8. Preparing the Baking Pan Preheat the oven to 180°C. Line a loaf pan with baking paper. This will make it easier to remove the drob after baking. 9. Baking the Drob Pour the mixture into the prepared pan and level the surface. Brush the top with a beaten egg to achieve a golden and appetizing crust. Bake the drob in the preheated oven for 45-55 minutes, or until it is nicely browned. 10. Cooling and Serving Once the drob is ready, let it cool in the pan for 10-15 minutes before removing it. This step is important to prevent crumbling. Once cooled, slice it and serve alongside a fresh salad or pickles. Useful Tips - For an even richer flavor, you can add some sautéed mushrooms to the meat mixture. - If you prefer a lighter version, you can replace some of the liver with lean chicken meat. - For a more intense flavor, add a few drops of Worcestershire sauce or soy sauce to the mixture. Frequently Asked Questions 1. Can I use other types of meat? Yes, drob can also be made with pork or turkey, but make sure to adjust the spices to taste. 2. How can I keep the drob fresh? Drob can be stored in the refrigerator in an airtight container for 3-4 days. You can reheat it in the oven or eat it cold. 3. What drinks pair best with drob? Drob pairs excellently with a dry white wine or cold cider. Additionally, a fresh lemonade can provide a pleasant contrast. Calories and Nutritional Benefits A serving of drob (approx. 100 g) contains: - Calories: 250-300 kcal - Protein: 20-25 g - Fat: 15-20 g - Carbohydrates: 5-8 g Drob is an excellent source of protein and contains essential B vitamins, vital for energizing the body. Serving Suggestions Drob is best served alongside a fresh green salad, with tomatoes and cucumbers, drizzled with a simple vinaigrette. You can also add assorted pickles for a contrast of flavors. Vegetarian Option If you want a vegetarian version of drob, you can replace the meat with mushrooms, lentils, or chickpeas, adding spices and vegetables to achieve a pleasant texture and flavor. I hope this recipe for fluffy and tasty drob brings you joy in the kitchen and at the holiday table! Enjoy your meal!

Preparation

We boil the liver separately, the hearts and gizzards separately, and the chicken breast with an onion and carrots with a little salt, each in its own pot. If necessary, skim the foam from the top. The 2 onions are finely chopped and sautéed with a little oil and water until softened. After all the offal is boiled, let it cool slightly, then pass it through a meat grinder including the onion and carrots in which the chicken breast was boiled. Mix well, add the onion, salt, pepper, and thyme to taste. Separately, beat 3 eggs well and add them to the mixture. Depending on the consistency, add a cup of the broth in which the chicken breast was boiled to make the mixture softer. Finally, add the finely chopped dill and parsley. I placed the mixture in a loaf pan lined with parchment paper and brushed the top with a well-beaten egg. Bake in a preheated oven at moderate heat for 45-55 minutes until golden on top. Enjoy your meal!

Chicken meatloaf

Preparation

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