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Romanian Easter Meatloaf- Drob


500 g (1 lb.) chicken breast

500 g (1 lb.) chicken liver

2 spring onion bunches

1 green garlic bunch

1 dill bunch

1 parsley bunch

8 eggs

15 ml (1 tablespoon) oil

15 g (1 tablespoon) butter

Salt and pepper to taste


In three different pots, boil the chicken breast, the chicken liver and 4 eggs. The chicken breast should be ready in 45 minutes, the liver in 30 minutes, and the eggs in 20-25 minutes.

Finely chop the spring onions, the spring garlic, the dill and the parsley.

In a pan, heat 15 ml (1 tablespoon) oil and cook half of the quantity of spring onions, until they become translucent.

Drain the chicken breast and liver, and chop them into small pieces. You can also use a food processor to finely chop the meat.

Heat the oven to 180°C (360°F).

In a large bowl, beat the 4 remaining eggs with some salt and pepper, then add the chicken breast and liver, the cooked spring onions, the fresh spring onions and garlic, the dill and the parsley. Season with salt and pepper and mix well, using a spoon.

Grease a loaf tin and line with a strip of baking parchment.

Using a spoon, add about 1/3 mixture in the tin and distribute it evenly, pressing with the spoon until the composition is compact.

Put the boiled eggs over the mixture, cover with the remaining meat composition, and press it with a spoon until it’s evenly distributed.

Add small pieces of butter all over the meatloaf.

Bake for 50-60 minutes, until the surface becomes golden-brown.

Let it cool completely, then cut it into slices and serve.


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