Homemade meatloaf

Soup and Pilaf: We start by boiling in a large pot water with chicken utensils and a pinch of salt. It is essential that the water is enough to cover the meat well, so that we obtain a rich and flavorful soup. Once the water starts to boil, we take care of the foam. It is important to remove this foam, as it helps to clarify the soup and improve the final appearance. You will know that the meat is cooked when you see it starting to come off the bone, a sign that the juices and flavors have been released into the water.

Along the way, we gently stir the soup so that the meat does not stick to the bottom of the pot. After about 30 minutes of boiling, we start adding the vegetables. First, we add the onion, which will help clarify the soup, followed by diced bell pepper and sliced carrot. It is essential to taste and adjust the salt to achieve a balanced flavor. We let the soup boil for about 1 hour until all the ingredients are well cooked. When the soup is ready, we take it off the heat and start preparing the pilaf.

For the pilaf, we wash the rice in 4-5 waters to remove excess starch, then we place it in a pot with 3 tablespoons of oil. We pour the strained soup over the rice, making sure that the liquid covers the rice by about two fingers. Over the rice, we add the wings and the boiled sliced carrot, and then we put it in the oven at a moderate heat for about 30 minutes until the rice absorbs all the flavors and becomes fluffy.

The Meatloaf: In parallel, we take care of the meatloaf. We boil the pork liver in water with a little salt, letting it cool so that we can chop it very finely. A quick alternative is to use a food processor, which will make the work easier. In a large bowl, we mix the pork liver with the pilaf, adding finely chopped onion leaves, dill, and parsley, a little salt and pepper, as well as the chopped boiled carrot. Raw eggs will bind the mixture, and oil will be added to provide extra juiciness.

After mixing all the ingredients well, we place the mixture in a round pot on a baking sheet and decorate with slices of tomatoes, strips of butter, and grated cheese, to taste. The meatloaf is baked in the preheated oven for 35-40 minutes until it becomes golden and appetizing. It is served with a fresh vegetable salad, which will perfectly complement this dish. Enjoy your meal! If you like my recipes, you can also find them on my blog, where I await you with other delicious culinary inspirations.

 Ingredients: For the soup and pilaf: 1 small cup of rice, 1 liter of water; 1 onion, 1 carrot, 1 bell pepper, 3 tablespoons of oil, utensils and chicken wings; salt and pepper to taste. For the meatloaf: 400 g of boiled pork liver; 1 small bowl of pilaf; 1 boiled carrot; a few green onion leaves; a few sprigs of dill and parsley; 2 raw eggs to bind the mixture; 1 tablespoon of oil; a little butter; 50 g of grated cheese; salt, pepper; decoration: a few tomatoes.

 Tags:  eggs onion greenness cheese chicken meat meatloaf carrots rice tomatoes unt pepper oil pig