Chicken meatloaf

Name: Chicken meatloaf - Roberta M.
Ingredients: 4 large chicken thighs; 500 g chicken liver; 2 bunches of green onions; 2 bunches of green garlic; 1 bunch of dill; 1 bunch of parsley; 5 boiled eggs; 4 raw eggs; salt; pepper; oil

Appetizers - Chicken meatloaf by Roberta M. - Recipia

Last year, at Easter, I had a few guests at the table who do not eat lamb. So I switched to a chicken and liver version of drob, with hard-boiled eggs in the middle. I have tested this version several times for holidays and family meals, especially since most prefer the milder taste compared to the traditional one. I didn't try to complicate the recipe, I kept it as straightforward as possible. Quick Info Total time: about 1 hour and 40 minutes (including cooling) Preparation time: 40 minutes Baking time: 50 minutes Servings: 8-10 slices Difficulty: easy to medium Recipe type: drob for Easter or festive meals without lamb Ingredients 4 large chicken thighs 500 g chicken livers 2 bunches green onions 2 bunches green garlic 1 bunch dill 1 bunch parsley 5 hard-boiled eggs 4 raw eggs salt pepper oil (for greasing the pan) parchment paper Preparation method 1. Preparing the meat If you have chicken from the freezer, let it thaw completely. Wash the thighs and liver well. Boil the thighs separately from the livers, as they have different cooking times: thighs need a bit longer, while livers only need to be cooked until they are no longer pink. Check with a fork to see if they are done, then remove them and let them cool. Once they are cool enough to handle, chop everything as finely as possible. I do not use the skin here. 2. Greens Wash the onion, garlic, parsley, and dill. Chop them finely without squeezing them, so they retain their fresh aroma. For the greens, it is crucial that they are fresh. 3. Boiled eggs Boil the eggs; ten minutes is sufficient for the yolk to be hard. After boiling, quickly run them under cold water and peel them. Do not boil them longer, as they will continue to cook in the oven. 4. The mixture In a large bowl, combine the chopped meat and liver, greens, onion, garlic, dill, and parsley. Add four raw eggs. Season with salt and pepper to taste. Mix everything well by hand or with a sturdy spoon until the mixture is homogeneous. 5. Assembling in the pan Prepare a loaf pan (or a rectangular one), line it with parchment paper greased with a little oil. Place half of the mixture in the pan and level it gently. In the middle, place the boiled eggs side by side, then cover with the remaining mixture. Press down to eliminate any air pockets. 6. Baking Place the pan in a preheated oven at medium heat (about 180°C), on the middle rack. Bake the drob for about 50 minutes, until it is golden brown on top and feels firm to the touch. If your oven bakes strongly from the top, you can cover it with aluminum foil for half the time, but it's not mandatory. 7. Cooling and serving Let the drob cool completely in the pan; otherwise, it will break when sliced. Carefully remove it, possibly using the parchment paper, and then slice it. It is best sliced cold. Why I make this recipe often The chicken drob recipe is practical when you have guests or family who avoid lamb. The ingredients are readily available, and with a little organization, you won't waste too much time. It can be prepared a day in advance and keeps well in the fridge, which is helpful when you have a lot to cook for the holidays. The taste is balanced, not dry, nor too heavy. Tips and variations Tips If you use free-range chicken, the final taste is more intense. Do not overcook the liver, or it will become crumbly. The boiled eggs can be slightly softer than "hard," as they will firm up further in the oven. Do not overcrowd the pan, so the mixture does not spill out while baking. Substitutions Instead of thighs, you can use chicken breast, gizzards, or hearts if you prefer a different texture. If you don't have dill, you can skip it or compensate with a little extra parsley. Variations For those who prefer, the drob can be made without eggs in the middle, just with the meat and greens mixture. You can add a tablespoon of sour cream or a little soaked bread for a fluffier mixture, but the basic recipe works very well as it is. Serving ideas Slice into 1.5-2 cm thick pieces and serve as a cold appetizer, with radishes, green onions, or lettuce. It goes well with mustard or a simple salad. Frequently asked questions What can I do if the drob comes out too soft? If you find it too soft when you take it out of the oven, let it cool completely before slicing. The mixture binds better after sitting in the fridge for a few hours. Can I use only chicken livers, without meat? Yes, but the drob will be denser and have a more intense liver flavor. The chicken meat balances the taste. Can the drob be frozen? I do not recommend freezing, as the texture after thawing will be more watery and may crack when sliced. If I don't have green onions and garlic, can I use the dried version? Dried ones can also work, finely chopped, but the taste will be different. Reduce the quantity slightly as they are more concentrated. How long does the drob last in the fridge? Stored in a covered container, the drob lasts 3-4 days without issues. Nutritional values Estimate per serving (a thick slice, approximately 100-120 g): Calories: 160-190 kcal Protein: 18-22 g Fat: 9-11 g Carbohydrates: 1-2 g Values vary greatly depending on the type of meat used and how much greenery is added. Chicken drob is significantly leaner than lamb drob. Storage and reheating The drob keeps well in the fridge, in a container or covered with foil, for up to 4 days. For serving, you can leave it at room temperature for 10 minutes or gently heat just the slices in the oven or microwave, but it is usually served cold. The recipe is quite safe for meals with multiple guests, does not require special techniques, and the ingredients are always available. If you follow the basic steps, it's hard to go wrong.

Preparation

Meat preparation: If necessary, thaw, wash, and boil the thighs and livers separately. Check with a fork if they are ready, then drain and chop finely. Greens: Wash and clean the bunches of greens, onion, and garlic, then chop them finely as well. Pots: Boil the 5 eggs for 10 minutes, let them cool, then peel them. Combine all the chopped ingredients in a large bowl, mix with the raw eggs, and add salt and pepper to taste. Line a rectangular baking dish (for bread) with parchment paper, grease with a little oil, add half of the meat mixture, place the boiled eggs on top, then cover with the remaining mixture. In a preheated oven, bake the dish at medium heat for about 50 minutes. Once cooled, remove the meatloaf from the mold and slice. Enjoy your meal! If you use free-range poultry, the meatloaf will have a more intense, better flavor; instead of chicken thighs, you can use chicken breast or gizzards and hearts; the eggs should be boiled for a shorter time than usual, as they will firm up in the oven; the meatloaf should be kept in the oven until it is browned on top.

Chicken meatloaf

Preparation

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