Nico's Meatloaf

Drob a la Nico: A traditional recipe full of flavor

If you are looking for a drob recipe that will impress and bring a touch of tradition to your plate, you’ve come to the right place! This drob a la Nico recipe is perfect for holidays or simply to indulge in a tasty and healthy dish. With a combination of organs and greens, the drob will surely become a delicacy on your table.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10

Ingredients:
- 6-7 bunches of green onions
- 7 eggs (4 for the mixture and 3 for boiling)
- 2 medium onions
- 750 g minced meat (pork and beef, in equal proportions)
- 750 g of organs (400 g pork liver, 200 g pork heart, 200 g pork lungs, 150 g pork kidneys)
- 1 piece of caul (or aluminum foil)
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for sautéing and greasing the pan

Step 1: Preparing the ingredients
Start by finely chopping all the green onions. This will give the drob a fresh flavor and a vibrant appearance. Make sure the onions are well washed and cleaned of any dry parts.

Step 2: Cleaning the organs
The animal's organs are rich in nutrients but need to be cleaned properly. The kidneys should soak in vinegar for an hour to reduce their smell. After cleaning all the organs, chop them into small pieces so they are easy to grind.

Step 3: Preparing the mixture
Once the organs are clean, use a meat grinder to finely chop them. Mix them in a large bowl with the chopped green onions, minced meat, salt, pepper, and paprika.

Step 4: Sautéing the onions
In a pan, add a little oil and sauté the two chopped onions until golden. This step is essential for adding a rich flavor to the drob. Once the onions are ready, let them cool slightly and add them to the bowl with meat and organs.

Step 5: Preparing the eggs
Boil 3 eggs for 10 minutes to harden them. After boiling, place them under a cold water stream and let them cool.

Step 6: Combining the ingredients
Add the 4 raw eggs to the meat and organ mixture, mixing well until you get a homogeneous paste. This step is important to bind the ingredients together.

Step 7: Assembling the drob
The next step is to prepare the mold in which you will bake the drob. Lay the caul in a greased loaf pan, letting the edges hang over slightly. Add half of the drob mixture to the pan, then place the 3 boiled eggs in the center. Fill with the remaining mixture.

Step 8: Baking
Close the drob with the caul and beat an egg on top for a golden crust. Sprinkle a little paprika on top for added color and flavor. Place the drob in a preheated oven at 180°C for about 45 minutes. Check it periodically and, if necessary, let it stay a few more minutes until it is nicely browned.

Step 9: Cooling and serving
Once the drob is ready, take it out of the oven and let it cool in the pan for 15-20 minutes. This step is crucial as it allows the ingredients to settle and makes slicing easier. After it has cooled, cut it into slices and serve it with mustard or a fresh vegetable salad.

Personal suggestion:
For an extra burst of flavor, you can add some chopped green olives or herbs like dill or parsley to the drob mixture. These will provide an interesting note and a distinct taste.

Now that you have all this information, you are ready to start cooking! This drob a la Nico will surely become a favorite recipe in your family. Enjoy your meal!

 Ingredients: 6-7 bunches of green onions; 7 eggs; 2 medium onions; 750 g of minced meat (pork/beef); 750 g of organs (400 g pork liver, 200 g pork heart, 200 g pork lungs, 150 g pork kidneys); 1 piece of intestine; paprika; salt, pepper; oil.

 Tags:  scraps eggs pork organs banner