Chicken and liver Bundt meatloaf with eggs

Tip: tap a step to mark it as done.

1. Peel the onion and carrot. Chop the onion as finely as possible and grate the carrot; it does not need to be finely grated. Cut the chicken and liver into small pieces and place them in a bowl with the vegetables.

2. Cut the bread into small cubes and add it to the bowl. Stir in the finely chopped dill and parsley, and season with salt and pepper to taste. Add three pressed garlic cloves.

3. Finally, add one egg and mix everything thoroughly, preferably with your hands. The mixture should be slightly sticky and should not crumble. If it does, add a little water.

4. Hard-boil the remaining five eggs, let them cool, and peel them. Grease a Bundt pan with oil and press some of the meat mixture into the bottom. Arrange the hard-boiled eggs in a circle on top, cover with the remaining mixture, smooth the surface, and brush with oil.

5. Bake in an oven preheated to 180 °C (350 °F) for about 45 minutes. Let the baked meatloaf cool slightly, turn it out of the pan, slice, and serve.

Tip: Before chopping the chicken liver, trim off any white membranes and any greenish areas stained by bile, which would taste bitter. Place the eggs close together so each slice contains a piece of egg.

This recipe was translated from the Slovak original: Kuracia mäsová bábovka s pečeňou a vajcom v strede