Pork meatloaf with herbs and bacon

Name: Pork meatloaf with herbs and bacon - Fabiana K.
Ingredients: pork organs (1 heart; 1 kidney; 1 lung; 1 tongue; 2 livers) 1 piece of bacon (about 100; 150 g) 2 bunches of green onions 1 bunch of parsley 2 bunches of dill salt pepper 5 eggs (4 if they are larger) + 1 for brushing 2 tablespoons of breadcrumbs

Appetizers - Pork meatloaf with herbs and bacon by Fabiana K. - Recipia

Pork Liver Pâté with Greens and Bacon I love pâté, but I'm not a big fan of organ meats. That's why when I prepare it, I add a bit of bacon and plenty of greens to give it a more pleasant taste and a tender texture. This way, I can enjoy a few slices, while those who prefer the traditional version made from organs are satisfied. The mixture is placed in loaf pans and baked until the pâté is nicely browned on the surface and well set inside. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified; includes boiling and preparing the organs, chopping, and mixing the mixture Cooking Time: bake until well done and browned Servings: the quantity is sufficient for two loaf pans; the number of slices depends on the size of the pans Difficulty: medium Recipe Type: pork pâté, suitable as a cold appetizer or for a festive meal Ingredients Pork organs: 1 heart 1 kidney 1 lung 1 tongue 2 livers A piece of bacon, approximately 100-150 g 2 bunches of green onions 1 bunch of parsley 2 bunches of dill Salt, to taste Pepper, to taste 5 eggs, or 4 if they are large, for the mixture 1 egg for glazing the pâté 2 tablespoons of breadcrumbs Preparation Method 1. Preparing and boiling the organs Thoroughly wash the heart, kidney, lung, tongue, and livers, then place them in boiling water. The organs need to be well cooked before being used in the mixture. After boiling, drain them and let them cool for a few minutes. Clean the tongue while it is still hot, as the skin comes off more easily at this point. Be careful while doing this to avoid burns. 2. Chopping the organs and bacon Cut the organs into larger pieces and process them in a food processor. Do not turn them into a fine paste. For pâté, the mixture is more enjoyable when it resembles chopped meat with small pieces of organs still visible. Process the bacon in the food processor as well. It will add fat and prevent the pâté from being bland or too dry. 3. Preparing the greens Clean the green onions, wash them, and slice them into rounds. Wash the dill and parsley, remove the thicker stems, and chop the leaves finely. The greens are important in this recipe as they balance the taste of the organs and add freshness to the mixture. 4. Mixing the composition In a large bowl, combine the chopped organs and bacon. Add the green onions, dill, and parsley. Season with salt and pepper to taste. Crack the 5 eggs over the mixture. If the eggs are large, 4 will be sufficient. Add the breadcrumbs and mix well until the ingredients are evenly distributed and the mixture binds together. There is no need to turn everything into a paste. A slightly coarse texture is suitable for this type of pâté. 5. Preparing the pans Line a suitable loaf pan with parchment paper and another smaller pan. If you don't have a smaller pan, you can use two pans of the same size and fill one only halfway, as I did. Divide the mixture between the pans and level the surface with a spoon. Try to spread it as evenly as possible so the pâté cooks uniformly throughout. 6. Glazing and baking Beat the remaining egg and brush it over the surface of the pâté. This will help form a nice, golden crust. Place the pans in the preheated oven and bake the pâté at a suitable temperature until it is beautifully browned on top and well cooked inside. The original recipe does not specify an exact temperature or fixed time, so checking should be done based on appearance and how well the mixture has set. When ready, remove the pâté from the oven and let it cool before slicing. If you cut it immediately, the slices may break apart more easily, especially while the mixture is still very hot. Why I Make This Recipe Often It's a good option for those who want a pâté made from organs but prefer a milder taste and richer texture. The bacon makes it more tender, while the green onions, dill, and parsley give it a fresh flavor. Additionally, the quantity can be divided into two pans, which is practical when preparing multiple dishes for the same meal. Tips and Variations Tips Chopping is one of the important steps. If the organs are turned into a paste, the pâté will have too uniform a texture. It’s better to leave them chopped, resembling minced meat. The tongue should be cleaned while hot, before it cools down. The skin is easier to remove then. The bacon should be finely chopped, but it doesn’t need to be turned into a cream. The important thing is for it to be evenly distributed throughout the mixture. Don’t neglect the cooling time after baking. The pâté slices better once it has stabilized. Salt and pepper should be added to taste. Since the organs were boiled separately, the mixture needs seasoning before being placed in the pans, but there is no fixed amount in the recipe. Substitutions If the eggs are very large, use 4 in the mixture, not 5. Keep one egg separate for glazing. It is not recommended to replace the bacon with a larger amount without considering the final texture. In this recipe, it is used in moderation for flavor and tenderness. The greens can be adjusted according to preference, but the recipe relies on green onions, parsley, and dill. If you reduce the quantity significantly, the pâté will have a less fresh taste. Variations You can use two pans of different sizes or two identical pans, filling one only halfway. The shape of the pans does not change the mixture, but it can influence the thickness of the pâté and the baking time. A more rustic version can be achieved if the organs are chopped coarser. For a more uniform pâté, you can chop them a bit finer without turning them into a paste. Serving Ideas The pâté is served once it has cooled and can be sliced. It is suitable as a cold appetizer, alongside bread and greens. The slices can be arranged on a platter and served as part of a festive meal. Frequently Asked Questions Can the organs be chopped by hand? Yes, the organs can also be chopped by hand, but in this recipe, a food processor is used. Regardless of the method, it is important that the result resembles a chop, not a fine paste. Why is bacon added to the pâté? Bacon adds fat and helps the mixture from being bland or dry. The amount used is approximately 100-150 g, sufficient to enrich the pâté without overpowering the taste of the organs and greens. Can I put the entire mixture in a single pan? You can use a single pan if it is large enough, but the recipe is designed for a suitable loaf pan and a smaller one. If you use a deeper pan, the thickness of the mixture changes, and it may require more baking time. When can the pâté be sliced? After it is removed from the oven, let it cool. Slicing while it is very hot can cause the pieces to break apart or crumble. Can the pâté be prepared a day in advance? Yes, the pâté can be prepared in advance. After it has cooled, store it covered in the refrigerator until serving. It is easier to slice when cold and well set. Nutritional Values The values are estimated, as the weight of the organs is not specified, and the exact number of servings may vary. For 100 g of pâté, the estimate is approximately: 180-240 kcal 16-20 g protein 10-16 g fat 3-5 g carbohydrates The values may vary depending on the size of the organs, the exact amount of bacon, and the type of eggs used. Bacon and livers most significantly influence the fat and calorie intake, while the organs and eggs mainly contribute to the protein content. Storage and Reheating After cooling, store the pâté in the refrigerator in a covered or well-wrapped container. It can be served cold, without reheating, which is also the appropriate option for an appetizer. If you want to serve it warm, only heat the slices you need. Repeated reheating can dry out the pâté and change its texture.