Romanian Easter Lamb Meatloaf - Drob
I've been in Romania for 14 years and only for the last 5 years have I been cooking lamb meatloaf. The idea and the recipe were never very appealing to me, so I would always make chicken meatloaf instead.
But ever since I started, every year I would change some little detail and now I've reached the perfect recipe. It's simple and even the ones who don't like lamb will eat it with great appetite. It actually vanishes from the plate instantly.
By the way, I'll give you a tip which is good for any lamb dish - steak, meatloaf etc. If you want to get rid of the smell of sheep, add a little clove powder.
Clean and wash the lamb organs. Also, I usually add some meat - to make it more interesting.
Place the organs and meat in a large saucepan, with one whole onion, a bay leaf and peppercorns. Cover with water and bring to the boil. When it starts to boil, skim off foam and simmer for one hour over low heat.
After this time, remove from the water and let cool a bit.
In a pan, fry an onion with a little oil, until it starts to brown slightly.
Add the boiled organs, cut into larger pieces. Let cook for about 3 minutes.
Turn off the heat, add ground pepper, clove powder and any other spices you like.
Grind everything using the meat grinder. You can also cut into small pieces with the knife or use the food processor.
Add finely chopped onion and green garlic, season with salt.
Add eggs, mix well.
Line a loaf pan with parchment. I don't use caul fat, but you can place it over the parchment.
I brush the pan with oil or butter, as well as the parchment, to stick better.
Place half of the meat mixture in the pan, press well, arrange the boiled eggs.
On top goes the rest of the mixture, press well with a spoon.
Bake in the preheated oven at 200 degrees C for about 40 minutes.
Remove from the oven and leave in the pan until it cools completely. I recommend refrigerating overnight, after it has cooled a bit after the oven.
Then turn the meatloaf out onto a cutting board and slice.
It's much better and firm in texture, if you keep in the fridge for at least 8 hours after cooking. So just pay attention to time planning.
It's perfect, even for first-time eaters.
Note : I usually use only the heart, lungs, liver and leftover meat after portioning the lamb.
Enjoy!
