Baltic-style meatloaf

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!