MEATLOAF WITH OLIVES

Olive Meatloaf - a delicious and flavorful recipe

If you are looking for a savory appetizer that will impress friends and family, olive meatloaf is the perfect choice. This recipe is not only delicious but also adds a touch of elegance to any meal, making it suitable for holidays or special occasions. The history of meatloaf goes back in time, with deep roots in culinary tradition, especially during the Easter holidays. It is a dish that reflects the richness of local ingredients, and our version with olives gives it an unmistakable flavor.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 8

Ingredients:
- 700 g poultry liver
- 500 g turkey gizzards (beautiful and meaty)
- 700 g turkey breast without bones
- 500 g chicken hearts
- 3 slices of bread soaked in milk
- 5 green garlic stalks
- 3 green onion stalks
- 1 bunch of fresh parsley
- Salt and ground pepper, to taste
- 5 eggs (plus 1 for brushing)
- 3 boiled eggs, cut in half
- A little oil (for cooking)
- 300 g pitted black olives

Preparing the ingredients:
1. Start by thoroughly cleaning the gizzards and hearts. Then, place them in a pot with water and a little salt, letting them boil over medium heat until tender (about 30-40 minutes).
2. Meanwhile, clean the poultry liver, removing any membranes and blood vessels. Rinse it well under cold running water.
3. Cut the turkey breast into small cubes for even cooking.

Preparing the mixture:
1. After the gizzards and hearts have boiled, add the liver to the pot and let it cook together with the other ingredients for 10-15 minutes.
2. Drain everything well and let it cool slightly.
3. In a pan, add a little oil and sauté the finely chopped onion and garlic until translucent. This step will add a special flavor to the mixture.
4. Use a meat grinder to grind all the cooked ingredients (liver, gizzards, hearts, and turkey breast) together with the sautéed onion and garlic.

Combining the ingredients:
1. In a large bowl, add the chopped mixture, the bread soaked in milk, finely chopped parsley, and the 5 egg yolks. Season with salt and pepper to taste, mixing well until homogeneous.
2. Whip the egg whites until firm peaks form and gently fold them into the meatloaf mixture, being careful not to lose the air in the composition.
3. Preheat the oven to 180 °C.

Assembling the meatloaf:
1. Choose loaf pans to bake the meatloaf. Grease them with a little oil to prevent sticking.
2. Pour a layer of mixture into each mold, add a layer of black olives, then repeat the process, alternating layers of mixture and olives until you finish the ingredients. Make sure the last layer is of the mixture.
3. In the mold for the version with boiled eggs, add a layer of mixture, place the halved boiled eggs, then cover with the remaining mixture.
4. Brush the top of each meatloaf with an egg yolk to achieve a golden and appetizing crust.

Baking:
1. Place the molds in the preheated oven and bake for about 60 minutes. Check if they are done with a toothpick test – if it comes out clean, the meatloaf is ready.
2. When done, remove the molds from the oven and let the meatloafs cool slightly before removing them from the molds.

Serving and suggestions:
Olive meatloaf can be served warm or cold, delicious alongside a tomato or cucumber salad. You can accompany it with homemade mayonnaise or a yogurt-based sauce with herbs. It is an ideal appetizer for festive meals but can also be enjoyed as a snack during the day.

Nutritional benefits:
Olive meatloaf is a good source of protein due to the poultry meat and eggs, while olives add a healthy supply of monounsaturated fats, beneficial for the heart. Additionally, the greens used provide essential vitamins and antioxidants.

Frequently asked questions:
1. Can I use other types of meat?
Yes, you can adapt the recipe using lamb or pork, depending on your preferences.
2. Can I replace the olives with another ingredient?
Sure! You can use bell peppers or chopped mushrooms, depending on your taste.
3. How can I store the meatloaf?
The meatloaf can be stored in the refrigerator, covered, for 3-4 days or can be frozen for later consumption.

Possible variations:
- Add spices like cumin or coriander for an even more intense flavor.
- Experiment with different types of greens (dill, basil) according to your preferences.

Finish your meal with a simple dessert, such as a fruit tart or a citrus sorbet, which will perfectly complement the culinary experience. Enjoy your meal!

 Ingredients: 700 g chicken liver, 500 g turkey gizzards (very large and meaty), 700 g boneless turkey breast, 500 g chicken hearts, 3 slices of bread soaked in milk, 5 green garlic stalks, 3 green onions, 1 bunch of fresh parsley, salt, ground pepper, 5 eggs + 1 for greasing + 3 for the mixture (boiled) = 9 eggs total, a little oil, 300 g pitted black olives.

 Tags:  meat pie bird liver pasta recipes easter appetizers olives