Sekaná (Czech Meatloaf)
Meatloaf and mashed potatoes may appear to be a simple meal, but for many Czechs, it evokes a sense of home. This traditional Czech dish is surprisingly easy to prepare and complements nearly any vegetable side dish. Leftovers can be transformed into delicious sandwiches for lunch.
While each family may have its own cherished recipe for meatloaf, the typical version includes a blend of pork, veal, bacon, eggs, and spices, all generously basted with pork fat. This flavorful dish is guaranteed to bring the entire family together around the dinner table.
Enjoy this delicious sekaná recipe!
Sekaná (Czech Meatloaf)
Ingredients
- 1 1/2 pounds veal shoulder fat removed, cut into small pieces
- 3/4 pound pork shoulder fat removed, cut into small pieces
- salt
- pepper
- 2 large eggs
- 4 4 slices of stale/hardened bread, cut into cubes or breadcrumbs 6 handfuls
- 3/4 cup milk
- 2 tbsp marjoram (rubbed) or a handful of fresh herbs (marjoram, oregano and parsley
- 1/2 cup bacon diced
- 1 large onion
- 3 cloves of garlic crushed
- 1/2 cup lard bacon grease (or bacon grease) melted
- 1 cup chicken stock or vegetable stock
Instructions
- Place the diced bread in a small bowl together with the milk and leave it to soak for 5 minutes.
- Run the veal and pork through a meat grinder and place them in a large mixing bowl. Add the 2 eggs, garlic, the soaked bread (draimed and lightly squeezed of excess milk), half the amount of diced bacon, the marjoram and salt and pepper to taste.
- Fry the rest of the bacon in a pan with a little lard or bacon grease. Add in the onions as well and fry until caramelized (careful you don't burn it). Set aside and, once cooled, add to the meatloaf mixture.
- Combine all the ingredients together until they are evenly distributed in the mixture.
- Cook a small dollop of the mixture and taste it for seasoning. Adjust with more salt and/or pepper if necessary.
- Preheat the oven to 350° F/ 175° C.
- Shape the meat mixture into a loaf and place it in a roasting dish. Pour the chicken or vegetable stock in with the loaf and cover with melted lard or bacon grease. Place it the oven for 1 -1 ½ hours, basting every so often.
- You'll know the meatloaf is ready when the meat thermometer reads 185° F/ 85°C.
- Serve with a side of boiled potatoes or bread and enjoy!
Notes
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