Baltic-style meatloaf

Name: Baltic-style meatloaf - Silvia L.
Ingredients: Boiled and cooled lamb entrails (kidneys; lungs; liver; heart); sautéed with onions and green garlic; dill and parsley; raw and boiled eggs.

Diverse - Baltic-style meatloaf by Silvia L. - Recipia

Drob like in Bălteni - a traditional recipe, full of taste and aromas, that pays homage to Romanian culinary traditions. This recipe is perfect for holidays or any family meal, bringing a touch of nostalgia in every bite. Preparing this drob, which can be served both warm and cold, is a true pleasure. Preparation time: 30 minutes Baking time: 60 minutes Total time: 90 minutes Number of servings: 8 Ingredients: - 500 g lamb meat (or a mix of lamb and beef) - 200 g lamb organs (liver, kidneys) - 5 eggs (4 for the mixture and 1 boiled for decoration) - 1 large onion - 2 bunches of fresh dill - 2 bunches of fresh parsley - 2-3 cloves of garlic - 100 g breadcrumbs - 50 ml olive oil - Salt and pepper to taste Instructions: 1. Preparing the ingredients: Wash the lamb meat and organs well, removing any unhealthy parts. Chop the onion finely, and you can finely chop the herbs (dill and parsley). These will give a special aroma to the drob. 2. Grinding the meat: Use a meat grinder to grind the meat and organs. Buy fresh meat for the best taste. If you don't have a grinder, you can ask the butcher to grind the meat for you. 3. Mixing the ingredients: In a large bowl, combine the ground meat with the onion, herbs, raw eggs, breadcrumbs, crushed garlic, salt, and pepper. Mix well until you obtain a uniform mixture. If you prefer a moister drob, you can add a little broth or water. 4. Preparing the tray: Preheat the oven to 180°C. Grease a baking tray with olive oil or line it with baking paper. If desired, you can place the boiled egg in the middle of the mixture for a decorative look. 5. Baking the drob: Pour the mixture into the tray and level the surface with a spatula. Bake the drob in the oven for 60 minutes or until it becomes golden and firm to the touch. 6. Cooling and serving: Once the drob is ready, let it cool in the tray for 15 minutes, then transfer it to a platter. You can serve it warm, sliced, or cold, as an appetizer. Practical tips: - Replace lamb meat with pork or beef if you prefer a different taste. - Add some olives or mushrooms to the filling for extra flavor. - The drob can be kept in the fridge for 2-3 days and is delicious the next day, served with mustard or yogurt sauce. Serving suggestion: The drob can be accompanied by a seasonal salad, making it a balanced and tasty dish. Additionally, a glass of dry white wine will perfectly complement the meal. This drob recipe like in Bălteni is not only a return to traditions but also a way to bring family and friends together, savoring authentic tastes and family stories. Enjoy your meal!

Baltic-style meatloaf

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