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Romanian Easter Meatloaf-Drob de Carne Tocata Cu Legume

Romanians make many traditional dishes for Easter, but this Romanian Easter Meatloaf-Drob de Carne Tocata cu Legume is one of the best ones you can find out there. 

Romanian Easter Meatloaf on platter decorated with radishes and lettuce- colored eggs in the background

The recipe is a version of Easter meatloaf made for those who do not like lamb meat or do not like offal. For Easter, the traditional meatloaf is made with lamb organs, like the liver, lungs, kidney, and spleen. 

I like the original recipe, and if I happen to visit my family in Romania during Easter time, I really enjoy eating it.

However, finding offal can be challenging here in the States, and I noticed that it is not very popular. Lots of people do not enjoy consuming this type of food.

If you are one of them, my friend, you are not alone.

Following the recipe, as I tell you, you should end up with a beautiful dish that you can eat warm or cold. It makes a great appetizer on Easter day, and leftovers are fantastic as well.

We usually eat this meatloaf cold, served on platters decorated with fresh vegetables, like lettuce, radishes, green onions, cherry tomatoes, etc.

We also serve them together with colored Easter eggs, slices of Feta cheese, vegetables, and many other things.

We are going kind of crazy when it comes to holidays and celebrations because we love to spend the time eating and drinking with family and friends.

I heard some Romanians complaining about this type of meatloaf recipe being dry and crumbly. The reason it comes out like that, my friends, is the lack of fat in your mixture.

I personally prefer to mix ground beef with ground pork because the pork has more fat, while the beef has less, so they balance each other very well. 

I also use many vegetables and greens because Easter is also the symbol of Spring and eating fresh foods in season is good for you. 

This meatloaf is not the traditional American meatloaf that you might turn your face away from. I have a recipe here that might change your mind, by the way.

Old Fashioned Meatloaf With Oats Midwest Style

My Easter meatloaf is delicious and looks very festive, as the element of surprise inside is the hard-boiled egg. Yes, the meatloaf is baked with hard-boiled eggs placed inside the mixture before going inside the oven. 

Romanian Easter Meatloaf

What You Need For This Romanian Easter Meatloaf-Drob de Carne tocata cu legume:


Ground meat. I call it ground meat and not hamburger meat because it could be anything you like: beef, pork, chicken, or even ground turkey. My preference is half pork and half beef. I am also crazy and grind the meat myself, but feel free to get good ground meat from a reliable source.

grinding machine with ground beef

Green Onions– These are, for me, the symbol of Spring when it comes to cooking. They have a mild flavor and color the dish beautifully. Chop them small for this dish.

green onion

Garlic- a few garlic cloves should be enough unless you can find the green garlic, which looks like a green onion, but the leaves are flat and thin, compared to green onions with a tubular leaf. Mince the garlic if you use regular cloves. Chop it if you use green garlic.


Red Bell Pepper is sweet, delicious, and beautiful in the meatloaf. Chop it or dice it small.

Red Bell Pepper

Mushrooms are delicious in this dish and give the meatloaf texture and flavor. Ensure you wash the mushrooms before using them(sand and dirt in the meatloaf don’t taste good). Also, dry them on paper towels or a clean kitchen towel and chop them small.


Fresh Parsley and Dill– I recommend them in fresh form, not dry. The recipe looks and tastes better with fresh herbs.

Eggs– You will need two large eggs for the mixture and 3-4 large eggs that will be boiled, peeled, and placed in the middle of the meatloaf before it goes in the oven.


Add nutmeg, salt, and pepper to season the meat mixture and some butter to coat the baking dish. Because I baked in a glass loaf pan, I did not coat the bottom of it with bread crumbs, but you can do that if you choose a metal pan.

How to make the recipe:

Now that you have all the ingredients grab a big bowl. Place the ground meat in the bowl and start chopping the rest of the ingredients. 

Green onions, garlic, red pepper, mushrooms, herbs, everything goes in the bowl with the meat.

chopped ingredients for Romanian Easter meatloaf

While you chop the vegetables, boil the eggs in a pot with water for 6 to 10 minutes. They don’t need to be super hard because we will hide them in the meatloaf, and they will cook again.

Beat two eggs and add them to the meat mixture. Add salt, pepper, and nutmeg. Using a wooden spoon or your awesome clean hands, mix the ingredients to obtain a cohesive mixture.

mixed ingredients for Romanian Easter meatloaf

The pictures are not that awesome, but my hands were kind of busy, as you can imagine. 

Grab a loaf pan and butter the bottom and inside walls. 

Spoon about 1/3 of the meat mixture into the pan and add the peeled eggs one by one.

Romanian Easter Meatloaf mixture in a baking pan with boiled eggs

Come with the rest of the mixture and spoon it over the eggs the best you can.

Romanian Easter Meatloaf- filling the baking pan with more ground meat mixture

They should sit nicely covered in the middle of the pan.

Romanian Easter Meatloaf- ready for baking

Shave a few flakes of butter and place them on top of the mixture if you want. This is optional. Use your judgment, especially if you know that the ground meat you used did not have a lot of fat.

Romanian Easter Meatloaf77

Bake at 350F/180C for about 45 minutes to a maximum of an hour. Time is relative, as each oven is different, each household uses a different type of pan.

The glass pans need less time in the oven while the metal ones need more. Set the time for 45 minutes and see from there.

Bake until the surface is nicely browned. Remove from the oven and let the meatloaf cool down.

Ideally, you can put it in the fridge for a few hours or until the next day, when you can gently run a knife around the edges and remove the meatloaf from the pan easily on a platter. 

Romanian Easter Meatloaf- slices on a platter with Easter eggs in the background

How to serve this Romanian Easter Meatloaf:

This meatloaf is served cold as an appetizer placed on plates decorated with fresh lettuce leaves, radishes, and green onions. Mustard and mayo can accompany the dish with colored eggs, cold cuts, and cheese. 

Just look at how pretty it is and how easy the recipe is. 

Interested in other recipe ideas for Easter?

Traditional Easter Recipes From Around The World

24 Easter Sunday Traditional Romanian Recipes To Enjoy

Easy Romanian Traditional Easter Cheesecake

I hope you try this Romanian Easter Meatloaf recipe! 

Happy Easter, everyone!

Yield: 8-10 servings

Romanian Easter Meatloaf-Drob de Carne tocata cu legume

Romanian Easter Meatloaf88

Romanians make many traditional dishes for Easter, but this Easter Meatloaf is one of the best ones you can find out there.

Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 3 hours
Total Time 4 hours 5 minutes


  • 1 lb ground beef(or pork or a mixture of both)
  • 1 lb green onion chopped small
  • 3 garlic cloves or 1 bunch fresh green garlic chopped small
  • 1 red bell pepper chopped small
  • 1/2 lb mushrooms chopped small
  • 1 bunch fresh parsley chopped small
  • 1 bunch fresh dill chopped small
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon nutmeg
  • 2 large eggs beaten
  • 3-4 large boiled eggs
  • butter and bread crumbs to coat the baking tray


  1. Preheat oven to 350F/180C.
  2. Boil 3-4 eggs in a pot with water for about 6 to 10 minutes. Cool and peel the eggs. Set aside.
  3. In a large bowl, place the ground meat.
  4. Chop the green onion, garlic, red bell pepper, mushrooms, parsley, and dill.
  5. Add all the vegetables and herbs to the meat.
  6. Beat 2 eggs and add them to the mixture.
  7. Add salt, pepper, and nutmeg. Mix until all ingredients are well incorporated.
  8. Butter a loaf pan and coat with bread crumbs.
  9. Spoon about 1/3 of the meat mixture in the baking pan and press it with a spoon until it's compact.
  10. Place the eggs on top of the meat and cover them with the rest of the mixture, making sure it is evenly distributed.
  11. Optional, if you know that the meat doesn't have a lot of fat, add a few small butter pieces on top of the mixture.
  12. Bake the meatloaf at 350F/180C from 45 to 60 minutes. Set the time at 45 minutes and check from there. The meatloaf should be nicely browned on top, and a toothpick should come out clean when you test the meatloaf in the middle. It might take a little bit longer than 45 minutes, depending on your oven and the pan material.
  13. Let it cool in the pan, place it in the refrigerator to set for few hours or until the next day.
  14. The next day, run a knife around the edges and remove the meatloaf on a platter decorated with fresh lettuce leaves, green onions, and radishes.
  15. Serve cold as an appetizer with Easter-colored eggs, salads, cold cuts, and cheese. Mustard and mayo are good as well with it.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 217Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 155mgSodium: 330mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 18g

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Tuesday 22nd of October 2019

hi, PEACEBEWITHYOU !! today picked a mixture of hot an mild peppers made the vinegar recipe saw the meat loaf very interesting indeed ,,,, I will try near week ,,what kinds of Rumanian lunch meats are there ,,


Sunday 28th of April 2019

I made this recipe for our Orthodox Easter and it came out great. I never used red peppers in a meatloaf before but the addition was brilliant. It gives a particular flavor and it also looks pretty when you cut the slices and see the little red pieces. My addition (for nostalgia purposes) was 1/2 lb of sauteed and finely chopped chicken liver. The recipe is very easy to make, I highly recommend it.

The Bossy Kitchen

Sunday 28th of April 2019

I made this recipe twice in the last two weeks, as I celebrated both Catholic and Orthodox Easter. One week I made it with mushroom, while the following weekend I skipped them. It still came out amazing. The chicken liver is a nice addition, you are right, I sometimes do that as well. Thank you for visiting and for your nice comment. Happy Easter!

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