Pork and veal meatloaf

Pork and Veal Meatloaf - A Delicacy for Holidays

Meatloaf is a traditional dish, especially enjoyed during the holiday season, but it can be an excellent choice for any festive meal. This pork and veal meatloaf recipe is not only delicious but also a perfect option for those who are intolerant to lamb, as is the case with my family. Using pork and veal, along with fresh ingredients, you will achieve a meatloaf that combines a fine texture with rich flavors.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 8 servings

Ingredients:

- 500 gr ground pork (pork shoulder is ideal)
- 500 gr ground veal
- 500 gr mushrooms (sliced julienne)
- 500 gr chicken liver (cut into small cubes)
- 8 hard-boiled eggs
- 2 raw eggs
- 5 bunches of green onions
- 5 bunches of green garlic
- 1 bunch of fresh parsley
- 1 bunch of fresh dill
- 1 bunch of radishes (for decoration)
- 1 red bell pepper (for decoration)
- Salt and pepper to taste

Preparing the meatloaf:

1. Boil the eggs: Start by boiling the 8 hard-boiled eggs. Place them in a pot with cold water, bring to a boil, and let them cook for 10-15 minutes. After boiling, immediately transfer them to cold water to stop the cooking process. This will make the eggs easier to peel.

2. Prepare the ingredients: While the eggs are cooling, chop all the ingredients. Use a sharp knife to cut the green onions, green garlic, parsley, and dill. It is important that all ingredients are finely chopped to combine perfectly in the meatloaf mixture. If you have a food processor, it can simplify this step.

3. Chopping the meat: If you haven't already purchased ground meat, ask the supermarket to grind fresh pork shoulder for you. You can find ground veal already packaged. Cut the chicken liver into small cubes for even integration into the meatloaf.

4. Mixing the ingredients: In a large bowl, combine the ground pork, ground veal, mushrooms, and chopped chicken liver. Add the chopped green onions, garlic, parsley, and dill. Mix well by hand, ensuring the ingredients are evenly distributed.

5. Seasoning and adding the eggs: Add salt, pepper, and the 2 raw eggs to the meat mixture. These will help bind the ingredients together. Mix again by hand until all ingredients are well incorporated.

6. Preparing the baking dish: Preheat the oven to 180°C. Choose a loaf pan or a cake tin, which you can grease with a little oil to prevent sticking. Pour half of the meat mixture into the pan and place the 8 boiled eggs in the center, making sure to arrange them evenly. Cover with the remaining meat mixture.

7. Baking: Place the pan in the preheated oven and let the meatloaf bake for about 60 minutes. Check if it's done by inserting a toothpick in the center; it should come out clean.

8. Cooling and serving: Once the meatloaf is ready, let it cool in the pan for 10-15 minutes before removing it. This will help maintain its shape. When serving, slice it and decorate with radishes and red bell pepper for a colorful and appetizing appearance.

Practical tips:

- Choosing the meat: It is essential to use fresh meat to achieve a tasty and juicy meatloaf. Pork shoulder has a higher fat content, which adds extra flavor.

- Mushrooms: Use fresh mushrooms to give a more intense flavor. Champignon mushrooms are the most common, but you can also experiment with more flavorful varieties like shiitake.

- Greens: Parsley and dill are essential to give a fresh note to the meatloaf. Make sure they are fresh and finely chopped for good integration.

- Serving: The meatloaf can be served warm or cold. It is delicious alongside a green salad or with red wine vinegar, and a plate of pickles will perfectly complement the meal.

Possible variations:

- Adding cheese: You can add feta or telemea cheese to the meat mixture for a more intense flavor.

- Spices: Experiment with different spices, such as sweet paprika or chili, to give a spicy twist to the meatloaf.

Nutritional information:

This meatloaf recipe contains a rich combination of proteins from the meat and eggs, as well as fiber from the greens. Each serving has approximately 350-400 calories, depending on the proportions of the ingredients used. It is a nutritious and hearty meal, ideal for enjoying with family.

Frequently asked questions:

- Can I use chicken instead of veal? Yes, chicken can be used, but the texture and flavor of the meatloaf will be different.

- How can I store the meatloaf? The meatloaf stores well in the refrigerator, in an airtight container, for 3-4 days.

- Can the meatloaf be frozen? Yes, the meatloaf can be frozen, but make sure it has cooled completely before wrapping it in plastic wrap.

With this pork and veal meatloaf recipe, you will bring a delicacy to the table that will impress everyone. Enjoy every slice with your loved ones and cherish the moments spent together! Bon appétit!