Meatloaf in breadcrumb and egg crust

Meatloaf in breadcrumb and egg crust - a delicacy full of tradition and flavor

Who doesn't nostalgically remember the festive meals, where meatloaf is on the Easter table, enriching the aroma of meat and fresh greens? This dish, which has become a symbol of the holidays, can easily be adapted to satisfy everyone's tastes. In this recipe, I will share how to prepare a delicious meatloaf made from poultry and pork, covered with a crispy breadcrumb and egg crust that will impress your loved ones. Let's get started!

Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8-10

Ingredients:

For the meatloaf:
- 500 g chicken liver
- 500 g gizzards and hearts
- one pork tongue
- 2 bunches of fresh dill
- 2 bunches of fresh parsley
- one large head of garlic
- one onion
- green onion leaves (optional)
- 3 bay leaves
- salt, pepper, and thyme to taste
- 12 eggs
- oil for greasing

For the breadcrumb crust:
- coarse breadcrumbs - necessary amount
- 5 eggs

Preparation:

1. Boiling the organs: Start by washing the liver, gizzards, and hearts well. Then, boil them together with the pork tongue in a large pot of water, adding salt, pepper, and bay leaves. Boil everything for about 30 minutes, until the organs are well cooked. If you want to enhance the flavor, you can also add some peppercorns.

2. Cooling and chopping: After boiling, remove the organs from the water and let them cool slightly. You can chop them finely with a knife or use a food processor to achieve a homogeneous mixture, but not too fine.

3. Preparing the vegetables: Chop the green onion leaves and sauté them for a minute in the microwave or on the stove, just until they become slightly tender. This will enhance their flavor. Peel and crush the garlic.

4. Mixing the ingredients: In a large bowl, combine the chopped liver, gizzards, hearts, and pork tongue, sautéed onion, crushed garlic, chopped dill, and parsley. Add salt, pepper, and thyme to taste. Gradually incorporate the eggs into the mixture, using your hands to ensure all ingredients are well combined.

5. Preparing the trays: Grease the trays with oil and sprinkle breadcrumbs in a thick layer on the bottom. This step is essential to prevent the meatloaf from sticking.

6. Filling the trays: Pour the meatloaf mixture into the trays, distributing it evenly.

7. Preparing the breadcrumb crust: Cover the meatloaf with an even layer of breadcrumbs. Beat two eggs and pour them over the breadcrumbs, ensuring they are well absorbed. Add another layer of breadcrumbs, then cover everything with beaten eggs (about three eggs) to achieve a rich crust.

8. Decoration: You can decorate the meatloaf with chopped fresh dill if desired.

9. Baking: Preheat the oven to 180 degrees Celsius (moderate heat) and place the meatloaf in the oven for about 30-40 minutes, or until the crust turns golden and the meatloaf easily pulls away from the edges of the tray.

10. Cooling and slicing: Once the meatloaf is ready, let it cool slightly before slicing. This step is important to avoid crumbling the slices.

Practical tips:
- For extra flavor, you can also add other herbs, such as oregano or marjoram.
- If you don't have pork tongue, you can omit this ingredient or substitute it with beef.
- The meatloaf can be easily stored in the fridge and is delicious cold, served with a green salad.

Calories and Nutritional Benefits:
This recipe is rich in protein due to the poultry and eggs, making it an excellent choice for a nutritious meal. Depending on the servings, the meatloaf can have between 200-300 calories per serving, depending on the amount of oil and breadcrumbs used.

Frequently asked questions:
- Can I replace poultry with another type of meat? Absolutely! The meatloaf can also be made with beef or pork, depending on your preferences.
- How can I serve the meatloaf? It is delicious both warm and cold, alongside a vegetable salad or pickles.
- Can I freeze the meatloaf? Yes, the meatloaf can be frozen, but it is recommended to slice it into portions before freezing for easy thawing.

Possible variations:
- For a more aromatic meatloaf, you can add sautéed mushrooms to the mixture.
- If you like colors, you can add finely chopped bell peppers for an extra texture and color.

This meatloaf in breadcrumb and egg crust recipe is not only a tasty dish but also a wonderful way to bring family and friends together around the table. So, don't wait any longer! Put on your apron and prepare this delicacy that will surely bring smiles and appreciation to the faces of your loved ones!

 Ingredients: For the meatloaf 500 g chicken liver 500 g gizzards and hearts 1 pig tongue 2 bunches of dill 2 bunches of parsley 1 large head of garlic 1 dried onion green onion leaves (I still had some in the garden...) thyme pepper salt 3 bay leaves 12 eggs oil For the breadcrumb crust coarse breadcrumbs 5 eggs

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