Mushroom meatloaf

Name: Mushroom meatloaf - Geanina I.
Ingredients: 400 g minced pork; 170 g canned mushrooms; 2 chicken livers; 160 g pork pâté; 3 eggs; 2 tablespoons semolina; spring onion; fresh parsley; dried dill; salt; pepper

Appetizers - Mushroom meatloaf by Geanina I. - Recipia

I tried making liver pâté for the first time using this recipe, and I was a bit nervous, especially since I only had two chicken livers available. I was pleasantly surprised by how well everything came together, even though I used only small livers, canned mushrooms, and ground meat. I prepared everything quite quickly, and in the end, I had a pâté that reminds me of festive meals. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 15 minutes Cooking/baking time: 1 hour and 15 minutes Servings: about 8 slices (one classic loaf pan) Difficulty: easy Recipe type: festive pâté, especially for Easter Ingredients 400 g ground pork 170 g canned mushrooms, well-drained 2 chicken livers 160 g pork pâté 3 eggs 2 tablespoons semolina green onions (a few stalks, to taste) fresh parsley (a small bunch or to taste) dried dill (to taste) salt pepper Preparation Method 1. I boiled the chicken livers in water for 10 minutes, then drained them. The livers were small, but if they are larger, adjust the boiling time by a few minutes. 2. I finely chopped the boiled livers and drained mushrooms. I used a knife, but a food processor works too if you want to be quicker. 3. I placed the ground meat in a large bowl and added the chopped mushrooms and livers, followed by the pork pâté. 4. I beat the eggs separately and poured them over the mixture. I also added finely chopped green onions, fresh parsley, dried dill, two tablespoons of semolina, salt, and pepper to taste. 5. I mixed everything well until the mixture was homogeneous. 6. I lined a loaf pan with baking paper. I poured in the entire mixture and leveled it off with a spoon. 7. I placed it in the oven, preheated to 180 degrees Celsius, for 1 hour and 15 minutes. 8. About 5 minutes before it was done, I moved the pan to the top rack to brown the top better. 9. I took the pâté out of the oven and let it cool completely in the pan. I only sliced it after it cooled down. Why I Make This Recipe Often I love it because it doesn't require fancy ingredients, it's quick to prepare, and it doesn't dry out. It can be made with whatever I have in the fridge, and the taste is well-balanced between meat, liver, and greens. It slices well, doesn't crumble, and keeps nicely in the fridge. Tips and Variations Tips Use baking paper to prevent the pâté from sticking to the pan. Don't slice the pâté while it's warm—let it cool thoroughly so it can be sliced nicely. If you prefer more greens, you can increase the amount of parsley or green onions. For a more uniform texture, chop the ingredients as finely as possible. Substitutions You can replace the pork with chicken or turkey if you prefer something lighter. Pork pâté can be substituted with chicken pâté, but the flavor will be slightly different. If you don't have semolina, you can use breadcrumbs, but the texture will change a bit. Variations You can add whole boiled eggs in the center of the mixture before baking for a visual effect when sliced. You can also add green garlic or wild garlic for a different flavor. For a more compact pâté, use more semolina or even a bit of flour. Serving Suggestions Serve sliced, either cold or at room temperature. It works well on an appetizer platter or as a main dish with a green salad. You can take it to go, as it holds up well and doesn't crumble. Frequently Asked Questions 1. Can I use pork liver instead of chicken liver? Yes, if you have pork liver on hand, you can use it, but you'll need to boil it a bit longer since it's tougher. 2. Can I make the pâté without pâté? The result will be drier and less creamy, but you can try it; in that case, the mixture may need an extra egg. 3. Can the pâté be frozen? I do not recommend it. After freezing and thawing, the texture will be crumbly. 4. Can I use fresh mushrooms? Yes, sauté them first for a few minutes until the liquid evaporates, then chop them finely. 5. What if the pâté didn't bind well? If you notice it's too soft when slicing, next time you can increase the amount of semolina or egg. Nutritional Values Approximately, for a medium slice (about 1/8 of the mixture): 180-220 kcal, 13 g protein, 14 g fat, 5 g carbohydrates. Values may vary depending on the type of meat and pâté used. It's a fairly filling pâté, with moderate protein and fat, and low carbohydrates from semolina and greens. Storage and Reheating The pâté can be stored in the fridge in a sealed container for up to 3 days. It can be eaten cold or at room temperature. If you want to reheat it, you can place it in the oven for 10 minutes at 120 degrees Celsius, but it won't be as firm. After two to three days, the texture will change a bit, but the taste remains good.

Mushroom meatloaf

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