1 1/2 pounds veal shoulderfat removed, cut into very small pieces
3/4 pound pork shoulderfat removed, cut into very small pieces
Salt & pepper
2 large eggs
3 stale rollsor 4 slices stale bread
3/4 cup Milk
1/2 cup bacon
1 large onion
1/2 cup bacon grease, melted
1 cup chicken or vegetable stock
This is a traditional Czech meatloaf prepared in various ways by different families. It usually consists of minced pork and beef mixed with eggs, breadcrumbs, and spices such as marjoram and caraway. This mixture is then shaped into loaves and often enriched with stripes of pork fat, smoked bacon, or an egg, put in the middle, and baked in the oven. The loaf is served sliced with mashed potatoes and the juices are poured over the top.
- In a large bowl, mix together the chopped veal, chopped pork shoulder, salt and pepper to taste, and 2 large eggs.
- Soak 3 stale rolls or 4 slices of stale bread in the milk and squeeze them almost dry.
- Chop the bread and add to the meat mixture with half of the diced bacon.
- Fry the remaining bacon with 1 large chopped onion until caramelized, but not burned. Cool completely.
- Add to the meat mixture and mix thoroughly.
- Fry up a small portion of the mixture and taste it to make sure it is seasoned correctly.
- Heat oven to 350° F. Shape the meat mixture into a loaf shape and bake free-form in a roasting pan placed on a baking sheet to catch any drips. Baste the top of the meatloaf with melted lard or bacon grease.
- Bake for 1 to 1 1/2 hours or until the meat thermometer registers 185° F. Add stock, as necessary, basting frequently.
- Serve with potatoes or just plain bread.