Romanian Easter recipe. Traditional lamb offal meatloaf.
As with the pig at Christmas time, the Easter lamb is well cared for. Nothing is wasted, even the intestines are used for sausage casings. And the offal is usually made into this meatloaf, with boiled eggs through it, with fresh herbs and spring flavours of the spring onion and garlic.
The traditional recipe calls for the meatloaf to be placed into a sheet of caul fat, somewhat like the faggots are made in UK, but it’s made in a larger deep oven tray, or a ceramic dish. Caul fat isn’t widely available, so this recipe does without it, the meat will dry a touch more than with it, but is still good.
- 1kg lamb offal (liver, kidney, heart)
- 1 large onion
- 2 bunches spring onions
- 2 bunches spring garlic
- 5 eggs
- 150g butter
- 1/2 cup breadcrumbs
- salt & pepper
- 1 bunch fresh parsley
Wash the offal in cold water, put it in a pan, cover with water and bring to a low simmer for 10-15 minutes. Skim the foam from the surface as it forms. Remove the meat and leave to cool. Also hard boil (separately) 3 of the eggs.
Once cold, the offal can be finely diced by hand or minced through the mincing machine using the big holes cutter. As coarse or as fine as you wish, I prefer coarser. Season with a pinch of salt and pepper.
Chop the onion (not the spring onion) and sweat in a pan with a drop of oil until translucent and soft. Add to the pan the meat mixture mix well and cook on a low fire for 5-6 minutes. Leave to cool.
Finely chop the spring onion and the garlic (if you don’t have any spring garlic use a couple of cloves, grated), the parsley as well. Beat the 2 remaining eggs well. Mix the meat with all these ingredients well. Optionally, some fresh chopped dill can be added, also for a moister meatloaf a spoon or two of double cream, sour cream or creme fraiche.
Butter well the tray on all sides, dust it well after with the breadcrumbs. Add a layer of the meat mixture then place the boiled eggs in the middle and along the tray length. Complete with the remaining mixture.
Place the tray in a preheated oven at 180C, for about 45 minutes (or less) until nice and brown on the surface. Remember, the meat is already cooked, the only thing that needs to cook now is the eaten egg and the spring onions in the mixture.
This Romanian Easter recipe isn’t really a hit with everyone, but it’s traditional and is made in lots of homes, therefore it’s presented here as well.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.