Chicken meatloaf with bacon

Name: Chicken meatloaf with bacon - Julieta H.
Ingredients: 1 chicken breast; 400 grams chicken gizzards and hearts; 400 grams chicken liver; 125 grams bacon; diced; 1 large bunch parsley; chopped; 1 large bunch dill; chopped; 1 large bunch green garlic; chopped; 1 large bunch green onion; chopped; 5 raw eggs; 2 hard; boiled eggs; salt/pepper; 4 strips of bacon

Meat - Chicken meatloaf with bacon by Julieta H. - Recipia

I have made this chicken drob with bacon several times, especially when I had leftover gizzards, hearts, and liver that I didn't want to waste. It is prepared without much hassle, and if you have the ingredients at hand, everything goes quite quickly. I usually make it for Easter dinner or when we need a lighter alternative to the classic lamb drob. Quick Info Total time: about 1 hour and 30 minutes, including boiling, cooling, and baking Preparation time: 20 minutes Cooking/baking time: 40-45 minutes in the oven, plus another 20 minutes for boiling the meat and organs Servings: 8-10 slices Difficulty: easy to medium Recipe type: cold appetizer or main dish, suitable for holidays Ingredients 1 chicken breast 400 g chicken gizzards and hearts 400 g chicken liver 125 g bacon, diced 1 large bunch of parsley, chopped 1 large bunch of dill, chopped 1 large bunch of green garlic, chopped 1 large bunch of green onions, chopped 5 raw eggs 2 hard-boiled eggs salt pepper 4 strips of bacon Preparation method 1. The chicken breast, gizzards, and hearts are boiled in salted water. I leave them on medium heat for about 15 minutes from the moment they start to boil. Then I add the livers and boil for another 5-7 minutes. The organs are boiled separately from the liver because it needs less time. 2. I drain the meat and organs and let them cool completely before chopping. I then cut them into small cubes so that the drob doesn't turn out too coarse. 3. In a dry pan, I fry the diced bacon over medium heat. I let it cook until it becomes crispy and the fat melts, about 4-5 minutes. I remove it onto a paper towel, just to absorb the excess fat. 4. In a large bowl, I mix the chopped meat and organs with the fried bacon, chopped greens (parsley, dill, green onions, green garlic), salt, and pepper to taste. I add the 5 raw eggs and mix the composition with my hand or a large spoon. 5. I line a suitable baking dish (for a loaf or cake) with baking paper or grease it with a little fat. I put half of the mixture in the dish, leveling it out. I place the two hard-boiled eggs, whole, in the middle of the mixture, one after the other. I cover with the rest of the mixture and press gently. 6. On top, I place the 4 strips of bacon, parallel or slightly overlapping. I put the dish in the preheated oven at 180°C (static), for 40-45 minutes, until the bacon on top turns color and the drob looks set. 7. I take the dish out and let the drob cool before removing and slicing it. It cuts better when cold. Why I make the recipe often Because it is much lighter than the classic drob, uses easily available meat, and doesn’t require complicated steps. I can easily adapt it based on what I have in the fridge, it keeps well in the fridge for a few days, and it is easy to portion for sandwiches or cold platters. The liver gives it flavor, while the fried bacon improves its texture. Tips and variations Tips Do not overboil the liver, otherwise it becomes tough. Cutting into smaller cubes helps with the final texture. Use a sharp knife for cutting the boiled meat, not a food processor, to avoid turning it into paste. Let the mixture cool well before cutting for nice slices. Substitutions If you don’t have green garlic or dill, you can just use parsley and green onions. Bacon can be omitted, but without it, the texture and flavor on the surface are missing. The hard-boiled eggs in the middle can be left out if you don’t prefer them. Variations You can add chopped bell pepper for color. If you want a more aromatic version, you can add a little grated nutmeg or smoked paprika. Instead of whole hard-boiled eggs, you can use boiled eggs cut into quarters if you want the slices easier to portion. Serving ideas It is simplest as a cold appetizer, alongside mustard or pickles. It can be put in sandwiches for a quick snack. It also goes well with a green or seasonal salad for lunch. Frequently asked questions How do I know if the drob is baked? Check with a toothpick or a thin knife. If it comes out clean, the drob is done. The bacon on top should be browned. Can the drob be made only from breast, without organs? You can, but it will turn out blander and with a dry texture. The organs give it flavor and juiciness. How long should I let the drob cool before slicing? Ideally, you should let it sit for at least an hour at room temperature or even better, in the fridge overnight. It slices much easier. Can I freeze the drob? The texture changes when frozen. It is better to keep it in the fridge and consume it within a few days. Nutritional values Approximately, a slice of drob (about 100 g) has around 180-200 kcal, with 12-15 g of protein, 13-15 g of fat, and 2-3 g of carbohydrates, depending on how much bacon and eggs you use. Chicken drob is lower in fat than pork or lamb drob, and the greens bring few calories. These values are approximate. Storage and reheating Chicken drob is kept in the fridge, well covered, for 3-4 days. I do not recommend reheating in the oven or microwave as it dries out. It is best consumed cold, straight from the fridge, or at room temperature. If you want to add it to a hot sandwich, you can warm it just enough to become slightly warm, not hot.

Chicken meatloaf with bacon

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