I first saw this meat loaf at Simona's, and I thought it was a great idea for a quick meal, especially when you have several types of meat in the fridge. Since then, I've made a few adjustments and arrived at this version, which I prepare quite often, especially in spring when I find fresh wild garlic. I like that it's not complicated, and the ingredients are easy to find.
Quick Info
Total time: about 1 hour and 15 minutes
Preparation time: 20-25 minutes
Baking time: 50 minutes
Servings: 10-12 slices
Difficulty: easy to medium
Recipe type: meat loaf, suitable for an appetizer or main dish
Ingredients
700 g veal
700 g pork
2 bunches green onions
4 carrots
2 bunches wild garlic
1 bunch dill
6 eggs
salt
pepper
Preparation Method
1. Cut the veal and pork into smaller pieces, just enough to fit easily into the meat grinder. There's no need for very small cuts; just make sure they grind well.
2. Peel the carrots, wash and clean the green onions, and do the same for the wild garlic. Wash the dill bunches and pat them dry.
3. Pass all these ingredients – the meat, carrots, green onions, and wild garlic – through the meat grinder. There's no need to chop them finely beforehand; the grinder will handle it.
4. Add salt and pepper to taste to the ground mixture. The mixture should be fairly homogeneous.
5. Add the whole eggs and mix well, either by hand or with a large spoon. The eggs will bind the mixture.
6. Finally, add the finely chopped dill. Mix again to distribute it evenly.
7. For baking, I place the mixture in a baking dish lined with parchment paper, although it's not strictly necessary. If using lean meat, it's helpful to use paper to prevent sticking. You can also use any other oven-safe dish with higher edges.
8. Level the mixture in the dish, and if you're using lean meat (like I did), it's good to drizzle a little oil on top, just a few drops.
9. Any leftover mixture can be placed in smaller aluminum molds – you'll get individual loaves that are great for on-the-go meals.
10. Bake in a preheated oven at 180°C for about 50 minutes. The meat loaf is ready when it starts to color and lightly browns on top.
Why I Make This Recipe Often
The beef and pork meat loaf is very practical; it works well both hot and cold. It's hearty, keeps well in the fridge for a few days, and is great for lunch boxes or when I have guests. I especially enjoy it in spring because the wild garlic gives it a fresh taste.
Tips and Variations
Tips
If you only have pork or only veal, that's fine too, but the combination makes it more balanced.
If you don't have a meat grinder, you can use pre-ground meat, but the texture will be slightly different.
Don't overdo the salt at first – taste after mixing all the ingredients, as the wild garlic and onions also add some flavor.
Substitutions
Wild garlic can be replaced with spinach, green onions, or even parsley if you can't find it.
If you don't have dill, you can use parsley, but the flavor will be less distinctive.
You can also use different proportions of meat, as long as the total remains around 1.4 kg.
Variations
For a less moist version, you can reduce the number of eggs to 5, but I prefer the firmer texture.
You can also use the mixture in small muffin tins – they bake a bit faster and are convenient.
Serving Ideas
I cut it into thick slices, let it cool slightly, and serve it as an appetizer or with a green salad. It also pairs well with pickles or can be served as a main dish for lunch alongside boiled or mashed potatoes.
Frequently Asked Questions
1. Can I use chicken or turkey instead of beef/pork?
Yes, but the texture will be softer and the flavor a bit more neutral. You can try using ground turkey, but it's recommended to mix it with a bit of pork for flavor and consistency.
2. How do I know when the meat loaf is done?
It's done when it has lightly browned on top, and if you poke it with a toothpick, no liquid should come out. If you have a convection oven, the time may be slightly reduced.
3. Can the meat loaf be frozen?
Yes, it can be frozen after baking, sliced. When thawing, heat it in the oven or steam it to avoid drying out too much.
4. Can I add garlic to the mixture?
You can add a little, but I haven't tried it often – wild garlic already brings a slight garlicky flavor.
Nutritional Values
Approximately, for one slice of loaf (out of 12 slices):
Calories: 200-230 kcal
Protein: 18-20 g
Fat: 12-15 g
Carbohydrates: 2-3 g
Values may vary depending on the type of meat used and the size of the slices. This loaf is quite high in protein and moderate in fat.
Storage and Reheating
The meat loaf can be stored in the fridge in a sealed container or covered with foil for up to 4 days. It can be eaten cold or reheated gently in the oven or in a skillet over low heat. If it lasts longer, it can be frozen. After freezing, let it thaw at room temperature and then heat it gently, not directly over high heat to avoid drying it out.
Quick Info
Total time: about 1 hour and 15 minutes
Preparation time: 20-25 minutes
Baking time: 50 minutes
Servings: 10-12 slices
Difficulty: easy to medium
Recipe type: meat loaf, suitable for an appetizer or main dish
Ingredients
700 g veal
700 g pork
2 bunches green onions
4 carrots
2 bunches wild garlic
1 bunch dill
6 eggs
salt
pepper
Preparation Method
1. Cut the veal and pork into smaller pieces, just enough to fit easily into the meat grinder. There's no need for very small cuts; just make sure they grind well.
2. Peel the carrots, wash and clean the green onions, and do the same for the wild garlic. Wash the dill bunches and pat them dry.
3. Pass all these ingredients – the meat, carrots, green onions, and wild garlic – through the meat grinder. There's no need to chop them finely beforehand; the grinder will handle it.
4. Add salt and pepper to taste to the ground mixture. The mixture should be fairly homogeneous.
5. Add the whole eggs and mix well, either by hand or with a large spoon. The eggs will bind the mixture.
6. Finally, add the finely chopped dill. Mix again to distribute it evenly.
7. For baking, I place the mixture in a baking dish lined with parchment paper, although it's not strictly necessary. If using lean meat, it's helpful to use paper to prevent sticking. You can also use any other oven-safe dish with higher edges.
8. Level the mixture in the dish, and if you're using lean meat (like I did), it's good to drizzle a little oil on top, just a few drops.
9. Any leftover mixture can be placed in smaller aluminum molds – you'll get individual loaves that are great for on-the-go meals.
10. Bake in a preheated oven at 180°C for about 50 minutes. The meat loaf is ready when it starts to color and lightly browns on top.
Why I Make This Recipe Often
The beef and pork meat loaf is very practical; it works well both hot and cold. It's hearty, keeps well in the fridge for a few days, and is great for lunch boxes or when I have guests. I especially enjoy it in spring because the wild garlic gives it a fresh taste.
Tips and Variations
Tips
If you only have pork or only veal, that's fine too, but the combination makes it more balanced.
If you don't have a meat grinder, you can use pre-ground meat, but the texture will be slightly different.
Don't overdo the salt at first – taste after mixing all the ingredients, as the wild garlic and onions also add some flavor.
Substitutions
Wild garlic can be replaced with spinach, green onions, or even parsley if you can't find it.
If you don't have dill, you can use parsley, but the flavor will be less distinctive.
You can also use different proportions of meat, as long as the total remains around 1.4 kg.
Variations
For a less moist version, you can reduce the number of eggs to 5, but I prefer the firmer texture.
You can also use the mixture in small muffin tins – they bake a bit faster and are convenient.
Serving Ideas
I cut it into thick slices, let it cool slightly, and serve it as an appetizer or with a green salad. It also pairs well with pickles or can be served as a main dish for lunch alongside boiled or mashed potatoes.
Frequently Asked Questions
1. Can I use chicken or turkey instead of beef/pork?
Yes, but the texture will be softer and the flavor a bit more neutral. You can try using ground turkey, but it's recommended to mix it with a bit of pork for flavor and consistency.
2. How do I know when the meat loaf is done?
It's done when it has lightly browned on top, and if you poke it with a toothpick, no liquid should come out. If you have a convection oven, the time may be slightly reduced.
3. Can the meat loaf be frozen?
Yes, it can be frozen after baking, sliced. When thawing, heat it in the oven or steam it to avoid drying out too much.
4. Can I add garlic to the mixture?
You can add a little, but I haven't tried it often – wild garlic already brings a slight garlicky flavor.
Nutritional Values
Approximately, for one slice of loaf (out of 12 slices):
Calories: 200-230 kcal
Protein: 18-20 g
Fat: 12-15 g
Carbohydrates: 2-3 g
Values may vary depending on the type of meat used and the size of the slices. This loaf is quite high in protein and moderate in fat.
Storage and Reheating
The meat loaf can be stored in the fridge in a sealed container or covered with foil for up to 4 days. It can be eaten cold or reheated gently in the oven or in a skillet over low heat. If it lasts longer, it can be frozen. After freezing, let it thaw at room temperature and then heat it gently, not directly over high heat to avoid drying it out.