Mixed meat loaf (beef and chicken)
Mixed drob (beef and chicken) – practical recipe I have made drob many times using the recipe below, each time for a meal with several people or when I needed something substantial that keeps well in the fridge. Over time, I discovered that lovage makes a difference in taste, and using a portion of raw meat gives a better texture. From Tusi, I learned not to skip fresh greens and not to hesitate to add raw meat, not just boiled. The fresher and firmer the organs are, the better the drob turns out. Quick info Total time: about 2 hours Preparation time: 40 minutes Cooking/baking time: 50-60 minutes Servings: 12-14, in a large tray (32x22 cm) Difficulty: medium Recipe type: traditional, suitable for Easter or festive meals Ingredients 1 calf heart (approx. 1400 g) 1 calf kidney (400 g) 1 kg chicken livers 5 raw eggs 1 bunch of lovage 1 bunch of parsley 1 bunch of dill 1 bunch of green onions (about 8 stalks) 1/2 packet of drob seasoning (Fuchs or similar) 6 boiled eggs (for the center) 2 tablespoons sunflower oil 1 tablespoon wheat flour salt pepper For greasing: 1 egg yolk + 2 tablespoons milk Preparation method 1. Clean the calf heart well. Remove any traces of fat from the surface, section it, and wash it with cold water. Set aside a piece of heart, about 400 g. Boil the rest of the heart (1000 g) together with the kidney in a large pot of water with a pinch of salt. 2. Separately, boil the chicken livers in salted water. The organs should be completely cooked but not overcooked – they should not become too hard. Check them with a fork. When ready, remove them to a strainer and rinse under cold running water. Let them cool well. 3. Cut a quarter of the boiled heart into small cubes (for texture). Pass the remaining boiled heart, kidney, boiled livers, and the piece of raw heart (the one set aside) through a meat grinder using the large plate. If you don’t have a grinder, you can chop everything manually with a knife, but it takes a bit longer. 4. In a large pan, heat the 2 tablespoons of oil. Add the finely chopped green onions and sauté on low heat until they become translucent. They should not be browned, just softened to release their aroma. 5. Finely chop the lovage, parsley, and dill. I recommend chopping them with a knife, not in a food processor, to avoid turning them into paste. 6. In a large bowl, combine all the chopped organs (plus the heart cubes), the chopped greens, the sautéed onions, the 5 raw eggs, flour, drob seasoning, salt, and pepper. Mix everything very well. Taste a teaspoon of the mixture and adjust the salt if needed. 7. Line a rectangular tray (32x22 cm) with baking paper. Put half of the mixture in, place the 6 boiled eggs, peeled, along the length of the tray, then cover with the remaining mixture. Smooth everything out with the back of a spoon. 8. Mix the egg yolk with the milk and brush the surface of the drob with this mixture. 9. Place the tray in the preheated oven at 180°C for 50-60 minutes or until the drob is nicely browned on top. If it seems to be browning too quickly, you can cover it lightly with foil, then remove it towards the end. 10. Let the drob cool completely before slicing. It slices better if it sits in the fridge for a few hours. Why I make this recipe often This drob is filling and does not dry out after a day or two. It slices cleanly and is great for breakfast, lunch, or on a cold platter. I like that it can be made a day in advance without any issues. The fresh greens give it a unique taste, and the combination of organs, with a portion of raw heart, provides a good texture. Tips and variations Tips - Use the freshest organs possible with a neutral smell; don’t wait to use them after many days in the fridge. - Fresh greens cannot be replaced with dried ones; only fresh ones provide the right taste for drob. - If you don’t have a meat grinder, chop everything with a knife; it’s a bit more labor-intensive, but the texture is interesting. - Let the drob cool completely before slicing; otherwise, it may crumble. Substitutions - You can use only chicken liver if you don’t have access to calf organs, but the taste will be simpler. - The drob seasoning is not mandatory if you have enough herbs and adjust with salt and pepper. - Instead of country eggs, you can use any fresh eggs. Variations - For a lighter version, you can replace part of the liver with raw chopped chicken breast. - If you want a wetter drob, add 2-3 tablespoons of sour cream to the mixture (this is not in the original recipe, only if you want to experiment). Serving ideas - Serve cold, sliced, alongside radishes, green onions, and salad. - Goes well on a platter with cheese, cottage cheese, raw vegetables, and homemade bread. Frequently asked questions 1. What do I do if the drob falls apart when sliced? It most often happens if it hasn’t cooled completely. Let it sit in the fridge for at least a few hours or overnight before slicing. 2. Can I freeze the drob? Yes, it can be frozen, preferably in small portions, well wrapped. The texture suffers a bit after thawing, but the taste remains fine. 3. Is it necessary to use kidney? Not necessarily, but the kidney adds specific taste and texture. If you don’t have it, you can use more heart or just liver. 4. Can I skip the flour? Flour helps bind the mixture, but if you don’t want to use it, you can add an extra egg. 5. How long does it last in the fridge? If stored properly covered, drob lasts 4-5 days. Nutritional values Estimate per serving (out of 12): approx. 250-280 kcal, 18 g protein, 16 g fat, 9 g carbohydrates. Values may vary depending on the exact type of organs used and the size of the eggs. Drob is high in protein and has a moderate fat content. Storage and reheating Drob can be stored in the fridge, covered, for up to 5 days. If you want it warm, you can reheat a few slices in the oven at 120°C, covered with foil to prevent drying out, for about 10 minutes. However, it is best consumed cold, sliced directly from the fridge. If you don’t consume it all, you can freeze pieces, but it’s better fresh or after a day, not after freezing.
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