Pork liver pâté

Pork Offal Meatloaf: A Traditional Recipe Full of Flavor

Pork offal meatloaf is a delicacy that should not be missing from the Easter table, but it can be enjoyed anytime you crave a hearty and flavorful dish. This recipe, a delicious alternative to lamb meatloaf, brings together meat, organs, and fresh herbs, creating a dish that celebrates culinary traditions.

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8

Ingredients

- 300 g pork organs (spleen, liver, kidneys, heart)
- 300 g pork shoulder
- 5 eggs
- 57 green onions
- 1 bunch of fresh parsley
- 1 bunch of fresh dill
- 1 sheet of caul fat or breadcrumbs
- Salt and pepper to taste
- Oil for greasing the pan

A Brief History of the Recipe

Meatloaf has its roots in ancient culinary traditions, serving as an ingenious way to use all parts of the animal, including the organs. Over time, each region has developed its own variations, but the basic ingredients remain constant: meat, organs, and greens. The meatloaf has become a symbol of Easter celebrations, bringing families together around the table.

Preparing Pork Offal Meatloaf

Step 1: Washing and Preparing the Organs

To achieve a tasty meatloaf with a pleasant flavor, it is essential to handle the pork organs carefully. Start by washing them thoroughly under cold running water. This step is vital to remove impurities and blood. After washing, soak them in water with vinegar for about 30 minutes. The vinegar helps eliminate the specific smell of the organs.

Step 2: Boiling the Ingredients

After soaking the organs in vinegar water, place them in a large pot and cover them with water. Add the pork shoulder cut into pieces and boil everything for 30 minutes. This process will not only cook the ingredients but also intensify the flavors. Make sure to remove the foam that forms on the surface to achieve a clear broth.

Step 3: Chopping the Ingredients

Once the organs and meat are boiled, remove them and let them cool slightly. Use a meat grinder to chop all the ingredients as finely as possible. An alternative is to chop them manually, but this process may be more labor-intensive. Add the finely chopped green onions, parsley, and dill to the meat and organ mixture.

Step 4: Mixing the Ingredients

In a large bowl, beat the eggs with salt and pepper. Add the meat and organ mixture and mix well. The consistency should be homogeneous, and all ingredients should be well integrated. If the mixture is too dry, you can add a little of the water in which the ingredients were boiled.

Step 5: Preparing the Pan

Preheat the oven to 180°C. Grease a pan with oil and line it with breadcrumbs or caul fat. This step is essential to prevent the meatloaf from sticking and to achieve a crispy crust. Pour the meatloaf mixture into the pan and level the surface with a spatula.

Step 6: Baking

Place the pan in the oven and let it bake for about 50 minutes. The meatloaf is ready when it turns golden and has a nicely browned crust. You can check if it is cooked through with a toothpick; if it comes out clean, the meatloaf is done.

Serving the Meatloaf

After removing the meatloaf from the oven, let it cool for 10-15 minutes before slicing. It is usually served with mustard, but you can also add some slices of fresh bread or pickled vegetables for a contrast of textures and flavors.

Practical Tips

- Choosing the Organs: Choose fresh, quality organs from healthy animals. Pork organs have a rich flavor and are a good source of nutrients.
- Variations of Greens: You can experiment with other types of greens, such as lovage or sorrel, to add extra flavor.
- Storage: The meatloaf can be kept in the refrigerator for a few days and is just as tasty the next day, whether cold or reheated.

Frequently Asked Questions

1. Can I use different types of organs? Yes, you can substitute pork organs with beef or lamb, but the taste will vary.
2. How can I make the meatloaf spicier? Add a little hot pepper or spices, such as paprika or smoked paprika, for an extra kick.

Calories and Nutritional Benefits

Pork offal meatloaf is a good source of protein, vitamins, and minerals. A serving contains approximately 300 calories, depending on the amount of meat and eggs used. The organs are rich in iron, zinc, and vitamins A and B, essential for the body's health.

Ideal Pairings

Pork offal meatloaf pairs wonderfully with a glass of red wine, but also with craft beer. Consider a cheese and olive appetizer or a fresh salad to complete the meal.

Variations of the Recipe

For a personal touch, you can add chopped nuts or raisins to the meatloaf mixture for an interesting contrast of textures and flavors. You can also try replacing the eggs with tofu for a vegetarian version.

Preparing pork offal meatloaf is an experience that blends tradition with innovation, bringing not only a delicious dish to your table but also family stories and unforgettable moments. Happy cooking!