Lamb meatloaf a la Panacris

Name: Lamb meatloaf a la Panacris - Daiana I.
Ingredients: organs from a lamb weighing about 17000 g.; For the marinade: olive oil; semi; dry country white wine; yellow onion; bay leaves; garam masala spices; wild thyme; aromatic salt a la Panacris; For preparation: fresh dill 1 large bunch; green onions 6 stalks; garlic 6 cloves; chicken eggs 2 pieces; duck eggs 2 pieces; For assembly: lamb caul; boiled and peeled chicken eggs 4 pieces

Appetizers - Lamb meatloaf a la Panacris by Daiana I. - Recipia

The Easter lamb arrived at my place on a Wednesday evening, and since I was going to be away for two days the next day, I didn't intend to freeze it. I decided to marinate the organs as well, not just the meat for roasting, even though I hadn't done that before. I was a little scared, but in the end, the organs held up very well in the fridge, and on Saturday morning, I used them for the traditional meatloaf. It's not a classic meatloaf, but the result turned out really tasty. Quick Info Total time: about 2 days with marinating, actually about 2 hours Preparation time: 30-40 minutes Cooking/baking time: 35 minutes in the oven + boiling time Servings: 8-10 Difficulty: medium Easter Recipe Ingredients Organs from a lamb weighing about 7 kg For the marinade: olive oil homemade semi-dry white wine yellow onion bay leaves garam masala spices wild thyme flavored salt (herb and spice flavored salt, if available) For the meatloaf mixture: 1 large bunch of fresh dill 6 green onions 6 green garlic stalks 2 raw chicken eggs 2 raw duck eggs salt and pepper (to taste) For assembly: lamb caul (to line the pan) 4 hard-boiled chicken eggs, peeled Preparation method 1. The organs (liver, heart, lungs, etc.) should be marinated as soon as they arrive home. In a large bowl, mix olive oil, semi-dry white wine, chopped yellow onion, bay leaves, garam masala, wild thyme, and flavored salt. Add the organs and cover. Leave in the fridge for at least one day. I kept them for almost two days due to circumstances, and it was fine. 2. On Saturday morning, I took the organs out of the marinade. I rinsed them under cold running water. 3. Boil the organs in a pot with cold water, without salt. Once the water starts to boil, let it cook for another 15 minutes. There's no need to boil them longer, as they will toughen. 4. Remove the organs and let them cool. 5. In the meantime, boil the eggs for assembly (4 pieces) for about 10 minutes, then let them cool and peel. 6. The cooled organs are finely chopped with a knife or in a meat grinder, as preferred. 7. Place the chopped organs in a large bowl. Add the finely chopped fresh dill, green onions, and green garlic, salt, pepper, the 2 raw chicken eggs, and 2 raw duck eggs. Mix everything well with a large spoon or by hand. 8. Prepare a heat-resistant tray. Spread the lamb caul in the tray, with the edges hanging over the sides. 9. Pour half of the meatloaf mixture into the tray and level it out. 10. Place the 4 hard-boiled and peeled eggs whole along the tray. 11. Add the remaining mixture over the eggs and level it out. 12. Cover everything with the edges of the caul. 13. Bake in the preheated oven at medium heat for about 35 minutes, uncovered. Why I make this recipe often It makes good use of all the lamb organs, and the marinade enhances the flavor. It's an efficient way not to waste anything, and the meatloaf remains tender. You can prepare it in advance, and the assembly doesn't take long. Tips and variations Tips Do not let the organs boil too long, or they will become tough. If you don't use caul, you can bake in a tray lined with parchment paper, but the caul retains moisture better. For a more rustic texture, chop the organs with a knife instead of a grinder. Substitutions If you don't have duck eggs, just use chicken eggs. You can also use only green onions or only green garlic, depending on what you have on hand. Variations You can add parsley or lovage if you like more aromatic greens. For a more traditional taste, do not add garam masala to the marinade. Serving ideas Slice thickly after it has cooled slightly. It works well as an appetizer for the Easter table, with radishes, green onions, or even as a main dish, with mustard or a spring salad. Frequently asked questions Is it necessary to marinate the organs, or can I use them directly? Marinating is not mandatory, but it makes the meat more tender and flavorful. If you're in a hurry, you can skip the marinating step. Can the meatloaf be made without caul? Yes, the meatloaf can also be baked without caul, in a tray lined with parchment paper. The caul gives a thinner crust and retains moisture. Can I use only chicken eggs? Yes, duck eggs are not essential. You can completely replace them with chicken eggs. Can the meatloaf be frozen? I do not recommend freezing, as the texture changes after thawing. Nutritional values Approximately, for one serving (out of 10): Calories: 220-250 kcal Protein: 18 g Fat: 14 g Carbohydrates: 3-4 g Values are approximate, depending on how much caul is used and the proportion of organs. The meatloaf is a good source of protein and has fat mainly from organs and eggs. Storage and reheating The meatloaf can be stored in the fridge, covered, for 3-4 days. It can be eaten cold or reheated in the oven for a few minutes. I do not recommend freezing it, as the texture will not be the same after thawing.

Lamb meatloaf a la Panacris

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