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Surprise Meatloaf Wrapped in Puff Pastry

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500 gr Minced Meat (Pork)
500 gr Minced Meat (Beef)
1 raw + 5 boiled Egg
2 medium, grated Carrot
1 cup Dill
1 cup Parsley
1/2 cup Bread Crumbs
1/2 tsp Black Pepper
1 tbsp Smoked Paprika
1 tsp Onion powder
1 tsp Garlic Powder
to taste Salt you want to make the meat a little saltier, because the pastry will take away a bit of the taste.
1/2 cup Ketchup
3-4 tbsp Water
1 sheet 24 x 18 cm Puff Pastry

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Surprise Meatloaf Wrapped in Puff Pastry

The Reinvented Romanian "Drob"

  • 2 h + overnight
  • Serves 6
  • Medium


It’s Easter in Romania! Happy Easter, everyone! Oh, I miss my home country so much these days. All the amazing food that we make for Easter, you cannot even imagine. We have so many dishes that we like to bake and cook around this holiday that I almost didn’t know what to chose. And after I gave it a very good thought, taking into consideration what ingredients I can find here in the Netherlands, I decided to make a reinterpretation of “Drob”. Traditionally this dish is made out of lamb organ meat, wrapped in caul but it evolved so much in my family that it almost has nothing to do with the original one. But for us it’s still “drob” and we eat it every Easter.


My grandma used to make a pork and beef meatloaf, stuffed with eggs and wrapped in caul, that turned out delicious everytime. We are not big fans of lamb, so she didn’t make it a lot of times with lamb and almost never with organ meat, because we really can’t stand that.

Here it’s pretty hard to find caul and lamb is super expensive so I had to give it try, grandma style. So basically I took her “fake drob” and wrapped in puff pastry, made it a little more spicy and voila! It tastes like Easter in Romania!

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Preparing the meat

I like to make the meat and leave it overnight, so it catches all the flavours. If you don't have the time you can make it at least 2 h before you bake it.

In a large bowl mix the meat with egg, carrot, bread crumbs, spices and herbs. Mix very well and let it rest.


Cover your surface with some cling foil and spread the meat in a rectangular shape. Place the boiled eggs on one side and roll once, enough to cover the eggs. Gently press the meat over the eggs to release any air. Roll further until your obtain a "log of meat". Place in the fridge for 30 minutes and prepare your oven.


Preheat the oven at 200 C. and oil your pan. I like to bake this in 2 ways, feel free to chose whatever you feel comfortable with:

1. you can bake it in a loaf pan for 1 h. Drain the juices after it comes out of the oven.
2. you can bake in on a wire rack for 45 min, with a tray underneath to catch all the juices.

Mix the ketchup with water and glaze for time to time. Remove from the oven and let it relax for 10 minutes.


The pastry

Lightly sprinkle with flour your flat surface. Place the meat on one side od the sheet and roll by gently pressing to release the air. Wrap the edges very well in pastry and cut the excess. You can brush with eggs wash if you want and prinkle with some Kosher salt.


Bake at 200 C for 20 minutes and keep an eye on it. Remove from the oven and let it cool for 5 minutes.


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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