Romanian Easter meatloaf – Drob
Easter is one of the most important Romanian celebrations. We have a lot of traditions that we enjoy to follow during Easter, and we always love to prepare traditional dishes, with fresh ingredients, perfect for this time of the year. We start to eat less pork and turn to lighter meat types, but during Easter, Romanians love to eat lamb meat.
After the Easter night, when the fasting period ends, we start to eat meat, dairy and lots of eggs. Since not everyone is a fan of lamb, I wanted to show you this easy, affordable version of the traditional drob – a meatloaf prepared with chicken liver and breast, eggs, and lots of green onions, spring green garlic, dill and parsley.
I love making this Romanian chicken meatloaf – the entire recipe calls for only one tablespoon of oil, so it’s extra light, full of healthy ingredients, great for those who want to eat something that will leave room for another course and dessert. Don’t imagine that the absence of oil will make it less flavorful – just think about the amazing taste given by the abundance of spring onions, garlic and other fresh ingredients that you add to the meatloaf.
The recipe is really simple – I’m sure anyone can do it, the ingredients are affordable and easy to find in any store, and the recipe steps are as easy as they can get. This recipe involves boiling most of the ingredients, so prepare 3 different pots if you want to have everything ready fast. You have to boil the chicken breast and the chicken liver separately, because it takes longer to boil the breast than the liver.
You can serve the Romanian Easter meatloaf as an appetizer, next to Romanian cheeses, with some fresh radishes or a colorful salad. That’s the way I like it the most: with some fresh cheese and radishes – it’s basically spring on a plate! 😊
500 g (1 lb.) chicken breast
500 g (1 lb.) chicken liver
2 spring onion bunches
1 green garlic bunch
1 dill bunch
1 parsley bunch
15 ml (1 tablespoon) oil
15 g (1 tablespoon) butter
Salt and pepper to taste
- In three different pots, boil the chicken breast, the chicken liver and 4 eggs. The chicken breast should be ready in 45 minutes, the liver in 30 minutes, and the eggs in 20-25 minutes.
- Finely chop the spring onions, the spring garlic, the dill and the parsley.
- In a pan, heat 15 ml (1 tablespoon) oil and cook half of the quantity of spring onions, until they become translucent.
- Drain the chicken breast and liver, and chop them into small pieces. You can also use a food processor to finely chop the meat.
- Heat the oven to 180°C (360°F).
- In a large bowl, beat the 4 remaining eggs with some salt and pepper, then add the chicken breast and liver, the cooked spring onions, the fresh spring onions and garlic, the dill and the parsley. Season with salt and pepper and mix well, using a spoon.
- Grease a loaf tin and line with a strip of baking parchment.
- Using a spoon, add about 1/3 mixture in the tin and distribute it evenly, pressing with the spoon until the composition is compact.
- Put the boiled eggs over the mixture, cover with the remaining meat composition, and press it with a spoon until it’s evenly distributed.
- Add small pieces of butter all over the meatloaf.
- Bake for 50-60 minutes, until the surface becomes golden-brown.
- Let it cool completely, then cut it into slices and serve.