This chicken liver recipe was designed and made by me. It's not a classic or exemplary Romanian liver loaf (which is called "drob") but it's adapted to our taste. I simplified it and I tried to make it somewhat lighter. This loaf was very appreciated by the kids, who don't usually eat chicken liver a lot. Here they didn't get to feel it, because the liver was mixed with the chicken. If you don't have the possibility or desire to make a Lamb Meatloaf - Drob, or a Stuffed chicken liver loaf (without chicken meat), I propose this version, which is more meaty, very tasty and effective.
By the way, you'll notice lots of greens - green onions and green garlic. I didn't use dill or parsley but that already depends on your taste. The amount of greens in this loaf is up to you, so put it like any spice, as you like.
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Heat the oil well in a deep frying pan.
Cut the chicken into medium pieces and place in the pan to cook.
Cook and stir periodically until nicely browned.
Add the onions, cut into medium pieces, cook for another 10 minutes.
Then put the chicken livers, stir and leave for another 10-15 minutes over medium heat.
Season with salt and pepper to taste.
Turn off the heat and let cool completely.
Pass this mixture through the meat grinder. I preferred to use the part with bigger holes, but it also works with the normal wholes.
Boil 6 eggs, let cool, then peel.
Add to the meat: finely chopped green onions, dill, parsley, and, optionally, chopped green garlic.
Also put 4 raw eggs. I'm thinking next time I'll use 2 more, I wish the liver loaf were a bit softer.
Mix well, it's easier and more efficient with your hands.
Take a loaf tin of about 32x10cm and grease well with oil.
Line with baking paper. Notice it will stick better to the tin because I greased it with oil.
Grease the baking paper with a little more oil.
Put 1/3 of the meat mixture in the pan, level out and press to get a 1cm thick layer.
Place the boiled eggs over the meat.
Take about half of the remaining meat and spread it on the sides, by the eggs. Press well with your fingers so that there will be no gaps in the loaf later.
Place the remaining meat on top and press well.
Place in the oven for 30-35 minutes. Let brown nicely, at 200 degrees C.
Allow the loaf to cool completely in the kitchen, then refrigerate for a few more hours.
After that, turn out the loaf onto a cutting board.
Remove the parchment.
Portion into medium thick slices and serve.
It was great with a seasonal salad.
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