Appetizer with chicken liver and eggs (mini meatloaf)

Chicken Liver and Eggs Appetizer - Delicious Mini Meatloaf

Preparation Time: 20 minutes
Baking Time: 45 minutes
Total Time: 1 hour and 5 minutes
Number of Servings: 8

I propose a savory recipe that combines tradition with fresh ingredients, offering you a wonderful appetizer for any occasion. The mini meatloaf with chicken livers and eggs is not only tasty but also packed with nutrients. This dish has been appreciated over time for its versatility and can be served both hot and cold, making it perfect for a buffet or festive meal.

Ingredients:
- 500 g chicken livers
- 2 red onions (or 2 bunches of green onions)
- 150 g champignon mushrooms
- 12-18 eggs (depending on preferences)
- 1 bunch of dill
- 1 bunch of parsley
- 2 tablespoons sour cream
- 7-8 slices of melted cheese (or cheese)
- 10 ml oil
- 1 teaspoon ketchup
- 2 teaspoons flour
- 2 teaspoons breadcrumbs
- Butter the size of a walnut (for greasing)
- 1 pepperoni
- Salt, pepper
- A pinch of thyme

Preparation:

1. Preparing the livers: Start by washing the chicken livers well under cold running water. This is an essential step to remove any impurities and ensure you get a clean and healthy dish. Place the livers in a pot of cold water with a pinch of salt, then bring them to a boil. Let them boil for 5-6 minutes, then drain and let them cool slightly.

2. Sauté the vegetables: While the livers are cooling, clean and finely chop the onion and mushrooms. In a non-stick skillet, add the oil and sauté the onion along with the mushrooms over medium heat. Add the chopped pepperoni, ketchup, salt, and pepper to taste. Cook the mixture until the mushroom juice has completely evaporated and the vegetables turn golden.

3. The meatloaf mixture: Once the livers have cooled, chop them finely using a knife or a food processor. In a large bowl, combine the chopped livers with the sautéed vegetables, add most of the chopped herbs (parsley and dill), 2-3 eggs, sour cream, flour, and breadcrumbs. Season with salt, pepper, and a pinch of thyme to enhance the flavors. Mix well until you obtain a homogeneous mixture.

4. Preparing the containers: Take 7-8 cups or small bowls and grease them with butter, then sprinkle the remaining chopped herbs and pepperoni in each. If desired, you can add a raw egg to each container for a richer appearance and taste. Use a spoon to fill the containers with the liver mixture, but do not fill them to the top; leave room for a raw egg or a slice of melted cheese on top. If you choose to add cheese, place it carefully over the mixture.

5. Baking: Cover each cup with aluminum foil and place them in a deep baking tray. Fill the tray with water up to 3/4 of the height of the containers. Place the tray in a preheated oven at 180 degrees Celsius and let the mini meatloaves bake for about 45 minutes. When the eggs on top are set and golden, the mini meatloaves are ready.

6. Cooling and serving: Remove the tray from the oven and carefully remove the aluminum foil. Let the mini meatloaves cool slightly before removing them from the cups. Use a knife to detach them from the walls of the containers, then carefully invert them onto plates or a platter.

Garnishing: You can garnish each serving with slices of boiled carrot, pepperoni, cucumbers, garlic, or pickled peppers, as well as fresh herb leaves. This will not only add an appetizing look but also enhance the flavor.

Useful tips:
- If you want a lighter version, you can use turkey livers instead of chicken.
- Add spices like sweet or hot paprika to customize the recipe to your taste.
- The mini meatloaves can also be served with sauces, such as garlic yogurt sauce or tomato sauce.

Nutritional benefits:
Chicken livers are an excellent source of protein and vitamins, especially vitamin A and iron. This recipe also contains fresh vegetables, providing an extra boost of fiber and antioxidants. If you are looking for a quick and delicious recipe, this appetizer is perfect for you.

Frequently asked questions:
- Can I use other types of meat? Yes, you can experiment with turkey livers or meat mixtures, such as pork and beef.
- How can I store the mini meatloaves? They can be kept in the refrigerator for 2-3 days, and for a quick snack, they can be easily reheated in the oven or microwave.

Serving suggestions:
The mini meatloaves go perfectly with a fresh green salad or a side of mashed potatoes. You can also pair the dish with a glass of dry white wine, which will highlight the fine flavors of the meatloaf.

Now it's time to start cooking! This recipe for mini meatloaf with chicken livers and eggs is not only a delight for the taste buds but also a wonderful way to bring a touch of tradition to your meals. Enjoy your meal!