Romanian Easter Meatloaf (Drob cu pui si ciuperci)

This Romanian meatloaf made from chicken thighs, livers, and mushrooms boasts a delicious delightful blend of fresh herbs and spices.

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Prep

30 min

Cook

50 min

Servings

Romanian meatloaf is a traditional dish that has been a staple in Romanian cuisine for generations. This delicious dish is typically made from lamb or pork, but today we’ll be exploring a version made from chicken thigh, chicken livers, and mushrooms combined with fresh herbs like parsley and dill.

Drob is typically served during Easter in Romania as part of the holiday feast. However, it is also popular throughout the year for special occasions like weddings, christenings, and other celebrations. The dish has roots in ancient Roman cuisine, where it was made using lamb offal, eggs, and cheese. Over the centuries, the dish has evolved and adapted to incorporate different ingredients and herbs.

This version of meatloaf is packed with protein, vitamins, and minerals. Chicken thighs are a great source of protein, which helps to build and repair tissues in the body. Chicken livers are also high in protein, as well as iron, vitamin A, and vitamin B12, all of which are essential for healthy blood function. The mushrooms used in this recipe are rich in vitamin B and D, as well as minerals like potassium and selenium. Fresh herbs like parsley and dill add flavor and nutrition to the dish, as they are loaded with antioxidants and anti-inflammatory compounds.

Overall, Romanian Easter meatloaf made from chicken thighs and livers and mushrooms combined with fresh herbs like parsley and dill is flavorful and a nutritious dish that is sure to impress your family and friends. With its unique blend of ingredients and rich history, it’s no wonder that drob has become such a beloved dish in Romanian cuisine.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!

Romanian Easter Meatloaf (Drob cu pui si ciuperci)

RECIPE

Romanian Easter Meatloaf

Ingredients

For the Meatloaf:

4 slices of bacon
1 pound of chopped raw chicken livers
1 pound of chopped raw chicken thighs
1 teaspoon of ground black pepper
1 teaspoon of ground coriander
1 teaspoon of paprika
2 teaspoons of salt
9 finely chopped green onions
5 chopped common brown or white mushrooms
6 minced garlic cloves
1/2 cup of finely chopped dill
1/2 cup of finely chopped parsley
6 eggs

Directions

For the Meatloaf:

Preheat the oven to 350 degrees Fahrenheit
In a large skillet over low-medium heat, add slices of bacon (4 slices) to cook for 5-10 min (Don’t cook these until they’re crisp as they’ll be cooked in the oven later)
Remove the bacon and set aside
Then add in the raw chopped chicken thighs (1 lb.), livers (1 lb.), ground black pepper (1 tsp.), ground coriander (1 tsp.), and salt (2 tsps.) to cook in the bacon fat for 7 minutes
Remove the meat and set aside in a large bowl
Add mushrooms (5 chopped), green onions (9 chopped), and garlic (6 minced) to the skillet and cook over medium heat for another 5 minutes
Remove and add to the large bowl of meat
Then in the large bowl add the parsley (1/2 cup chopped) and dill (1/2 cup chopped)
Mix together and let the meatloaf mix cool to room temperature for 20 minutes
Then pour out any excess water from the meatloaf mix
In a small pot, add water to cover 3 eggs and a pinch of salt to hasten the boiling process
When the water begins to boil, add eggs (3 whole)
Hard boil the eggs for 8 minutes
Remove the the eggs and set into a bowl with cold-icy water (this will not only cool them enough to remove the shells, but also make it easier to peel them off)
Then peel off the shells and season them with a sprinkle of salt
In a small baking bread or loaf pan, line with parchment paper
Then add half of the meatloaf mix into the pan and press it down firmly with a spoon
Add the hard boiled eggs in a line across the width of the pan in the center
Add the rest of the meatloaf mix around the eggs and press down firmly with a spoon
Whisk the remaining eggs (3 eggs) and pour over the top of the meatloaf
Add the bacon, if desired to the top
Then add the pan uncovered into the oven and cook for 50 minutes
Remove when cooked from the oven and let it sit for 5 minutes in the baking pan
Then remove from the pan with the parchment paper and let it cool completely to room temperature for 20 minutes (this way it gives time for the meatloaf to set and stick together, and not fall apart)
Serve either warm or chill in the fridge overnight for a very firm meatloaf to serve the next day

NUTRITION FACTS (PER SERVING)

Romanian Easter Meatloaf:

Calories: 320 | Total Fat: 27 g | Cholest: 205 mg | Total Carb: 6 g | Protein: 15 g

Click here for full nutrition label

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Welcome to my Food Blog!
Hi, I'm Ophelia! Step into my kitchen where I take you on a delightful journey through the flavors of Eastern Europe. Experience my recipes with simplicity from step-by-step instructions and videos.

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Romanian Easter Meatloaf (Drob cu pui si ciuperci)

Prep

Cook

Servings

Romanian Easter Meatloaf (Drob cu pui si ciuperci)