Meatloaf made of a mix of pork-beef and chicken liver.

Name: Meatloaf made of a mix of pork-beef and chicken liver. - Carmina J.
Ingredients: 500 chicken livers; 500 minced pork; 500 minced beef; 6 bunches of onions; 6 bunches of green garlic; 2 bunches of dill; 3 bunches of green parsley; 6 raw eggs; 6 boiled eggs; 2 pieces of cabanos sausage. Spices: salt; pepper; paprika; 3 aluminum trays (small loaf pan)

Appetizers - Meatloaf made of a mix of pork-beef and chicken liver. by Carmina J. - Recipia

Pork, beef, and chicken liver meatloaf Not everyone wants lamb meatloaf for Easter or at the festive table, so I often use this version with mixed meat and chicken liver. Made in small trays, it's easy to portion and store. I've tested this recipe many times and it always seems practical, especially for those looking for a milder flavor without exotic ingredients. The only thing that requires a bit of patience is chopping everything, but the result is clear. Quick Info Total time: approx. 2 hours 10 minutes (plus overnight cooling) Preparation time: 40 minutes Baking time: 1 hour 30 minutes Servings: 3 small trays (loafs, aluminum) Difficulty: medium Type: classic meatloaf without lamb, suitable for the festive table Ingredients 500 g chicken livers 500 g minced pork 500 g minced beef 6 bunches green onions 6 bunches green garlic 2 bunches dill 3 bunches parsley 6 raw eggs 6 boiled eggs (for the center) 2 pieces cabanos sausage Salt, pepper, paprika (to taste) Oil for greasing the trays 3 small aluminum trays (for loaf) Preparation Method 1. Wash the chicken livers well and boil them in water with a little salt. They cook quickly, so check them after 10-15 minutes. When ready, remove them and let them cool completely. If you leave them warm, they will crumble when cut. 2. While the livers cool, chop the green onions and garlic, not too finely. Put a little oil in a pan, add the onions, and let them cook on low heat for 2-3 minutes, just to soften slightly. Add the garlic and let it cook a bit more, without browning. Turn off the heat and let it cool. 3. Chop the greens (dill, parsley) as finely as you can. 4. In a large bowl, put the minced pork and beef. Add the greens, raw eggs, and the sautéed onions and garlic. Season with salt, pepper, and a little paprika. Mix everything well, with your hands or a wooden spoon. 5. Cut the cooled livers into small cubes, ensuring there are no large pieces left in the mixture. Add them to the bowl mixture and gently mix, just enough to distribute evenly. 6. Grease the small loaf trays with oil. Divide half of the mixture among the three trays. 7. In two of the trays, place the boiled eggs, peeled and arranged in a line (three per row, in the center). In the third tray, place the cabanos (one piece at each end, so it can be felt when cut). 8. Cover with the remaining mixture, ensuring everything is well leveled. 9. Place the trays in the preheated oven, at a moderate to low heat. Bake for about an hour and a half. The meatloaf is ready when it is browned and the mixture easily pulls away from the edges of the tray. 10. Remove the meatloaf from the oven and let it cool in the trays. Once it reaches room temperature, cover and refrigerate for at least one night; otherwise, it will be difficult to slice. Why I make this recipe often I like it because it has accessible ingredients, is mild in flavor, and keeps well in the fridge. It slices nicely, is not dry, and the ratio between meat and greens remains balanced. It is suitable for both festive meals and for sandwiches or a cold snack. Tips and Variations Tips - Sauté the onions and garlic very briefly, just enough to soften. - Let the livers cool completely before chopping; otherwise, the mixture becomes uneven. - You can adjust the meat proportions according to preference, but keep the total at 1 kg for the right texture. - If there is too much liquid in the mixture, it may drain during baking, but do not add flour or breadcrumbs unless necessary. Substitutes - You can use only pork or only beef, but the final taste will be slightly different. - The cabanos can be replaced with a thin stick of another smoked sausage, if desired. - If you don't have dill, you can skip it, but the greens add freshness. - Boiled eggs can be omitted, but the meatloaf will lack the characteristic layer in the middle. Variations - You can bake the entire mixture in one large tray, but the baking time increases by 15-20 minutes. - If you don't want to use cabanos, just use boiled eggs or no filling at all. - For a more intense flavor, add a bit of smoked paprika. Serving Ideas - Slice and serve cold, with radishes, green onions, and fresh bread. - It works well in cold sandwiches. - It can be part of a platter with other cold dishes for special occasions. Frequently Asked Questions 1. Can I put the meatloaf directly in the oven without letting it cool overnight? I do not recommend this, as it will be difficult to slice while warm. Cooling helps it bind better. 2. Can I use pork liver instead of chicken livers? Yes, but the flavor will be slightly more intense and the texture denser. Chicken livers are more tender. 3. What should I do if the meatloaf breaks when slicing? It usually breaks if it is not completely cooled or if it is too wet. It is important to cool it well and not add extra liquid. 4. Can I freeze the meatloaf? I do not recommend freezing, as the texture changes significantly upon thawing, and the greens take on a grassy taste. 5. How important is the cabanos? It is not essential, but it provides a pleasant contrast when sliced and a smoky flavor. You can omit it or replace it with another smoked sausage. Nutritional Values Approximately, for a medium serving (approx. 150 g): Calories: 250-300 kcal Protein: 18-20 g Fat: 18-20 g Carbohydrates: 2-4 g Values vary depending on the amount of meat used and whether or not you use cabanos. This meatloaf is filling and has enough protein, but also fats, being based on mixed meat. Storage and Reheating The meatloaf keeps well in the fridge for 3-4 days, covered or in a container with a lid. I do not recommend reheating in the oven or microwave – it dries out and loses its texture. It is best served cold or at room temperature. If you need to bring it to room temperature quickly, leave it covered outside for a few hours.

Meatloaf made of a mix of pork-beef and chicken liver.

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