Boil 2 eggs for 8-10 minutes

Heat the oven at 180 degrees.

Put some oil in a deep pan and add the onions. Fry over a medium temperature for a couple of minutes, until they are translucent.

Separate the chicken livers from the hearts, and add the hearts to the pan over the onion.

Put the lid and wait for 10-15 minutes

Add the chicken liver and fry with the lid on for another 10 minutes

Chop the greens and set them aside

Once the liver is cooked, let it cool down for a bit and then chop it into small pieces. If you have a grinding machine, pass the meat through the big grinder.

Mix the chopped meat with the onions and the greens.

Add two raw eggs and mix very well.

Season with salt, pepper and a touch of nutmeg.

Butter a bread pan, or line it with perchament paper.

Peel the two boiled eggs. Put the meat mixture into the pan, with the 2 boiled eggs in the middle. Top the meatloaf with butter shavings.

Put the pan in the oven for 40-50 minutes, until it is fully cooked. Test it with a fork - if it comes out clean, it's ready.

Take it out of the oven and let it cool down in the tray. Put it in the fridge and leave it overnight. The following day take it out of the tray very carefully, as it's very delicate. Serve cold, with mustard.