Romanian Easter Lamb Meatloaf - Drob

Romanian Easter Lamb Meatloaf - Drob

I've been in Romania for 14 years and only for the last 5 years have I been cooking lamb meatloaf. The idea and the recipe were never very appealing to me, so I would always make chicken meatloaf instead.

But ever since I started, every year I would change some little detail and now I've reached the perfect recipe. It's simple and even the ones who don't like lamb will eat it with great appetite. It actually vanishes from the plate instantly.

By the way, I'll give you a tip which is good for any lamb dish - steak, meatloaf etc. If you want to get rid of the smell of sheep, add a little clove powder.

Ingredients

One lamb organs
1 piece
add also about 300g of lamb meat
White onion
2 pieces
Laurel leaves
2 pieces
Whole black pepper
1 tsp
+ ground pepper; you can also add a little clove powder
Egg
8 pieces
5 boiled + 3 raw
Sunflower oil
50 ml
Green onions
2 pieces
2 onions and 2 green garlic stalks
Salt
1 tbsp

Step by step

Step 1

Clean and wash the lamb organs. Also, I usually add some meat - to make it more interesting.

Place the organs and meat in a large saucepan, with one whole onion, a bay leaf and peppercorns. Cover with water and bring to the boil. When it starts to boil, skim off foam and simmer for one hour over low heat.

Romanian Easter Lamb Meatloaf - Drob - Step 1
Step 2

After this time, remove from the water and let cool a bit.

Romanian Easter Lamb Meatloaf - Drob - Step 2
Step 3

In a pan, fry an onion with a little oil, until it starts to brown slightly.

Romanian Easter Lamb Meatloaf - Drob - Step 3
Step 4

Add the boiled organs, cut into larger pieces. Let cook for about 3 minutes.

Romanian Easter Lamb Meatloaf - Drob - Step 4
Step 5

Turn off the heat, add ground pepper, clove powder and any other spices you like.

Romanian Easter Lamb Meatloaf - Drob - Step 5
Step 6

Grind everything using the meat grinder. You can also cut into small pieces with the knife or use the food processor.

Add finely chopped onion and green garlic, season with salt.

Romanian Easter Lamb Meatloaf - Drob - Step 6
Step 7

Add eggs, mix well.

Romanian Easter Lamb Meatloaf - Drob - Step 7
Step 8

Line a loaf pan with parchment. I don't use caul fat, but you can place it over the parchment.

I brush the pan with oil or butter, as well as the parchment, to stick better.

Romanian Easter Lamb Meatloaf - Drob - Step 8
Step 9

Place half of the meat mixture in the pan, press well, arrange the boiled eggs.

Romanian Easter Lamb Meatloaf - Drob - Step 9
Step 10

On top goes the rest of the mixture, press well with a spoon.

Romanian Easter Lamb Meatloaf - Drob - Step 10
Step 11

Bake in the preheated oven at 200 degrees C for about 40 minutes.

Remove from the oven and leave in the pan until it cools completely. I recommend refrigerating overnight, after it has cooled a bit after the oven.

Romanian Easter Lamb Meatloaf - Drob - Step 11
Step 12

Then turn the meatloaf out onto a cutting board and slice.

It's much better and firm in texture, if you keep in the fridge for at least 8 hours after cooking. So just pay attention to time planning.

Romanian Easter Lamb Meatloaf - Drob - Step 12
Step 13

It's perfect, even for first-time eaters.

Note : I usually use only the heart, lungs, liver and leftover meat after portioning the lamb.

Enjoy!

Romanian Easter Lamb Meatloaf - Drob - Step 13
Quantity: 2 kg (10-12 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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