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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