Beef and Pork Meatloaf, Czech Sekaná
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Additional Time
10 mins
-
Total Time
1 hr 25 mins
-
Servings
8 slices
-
Calories
246 kcal
-
Course
Main Course
-
Cuisine
Czech
Beef and Pork Meatloaf, Czech Sekaná
Description
Beef and Pork Meatloaf, Czech Sekaná combines equal parts ground pork and beef seasoned with crushed caraway seeds, marjoram, black pepper, and salt. The soaked white bread mixed with garlic, onion, and egg binds the meat and keeps it tender during baking. Baking the meatloaf in a water-containing pan renders flavorful drippings that can be spooned over the finished dish.
The meatloaf has a moist and cohesive texture, with the caraway and marjoram providing distinctive herbal and slightly nutty notes. The soaking of bread in milk ensures the loaf is soft rather than dense.
Traditionally, Sekaná is served with mashed or boiled potatoes and often accompanied by pickles, adding a crunchy acidic contrast. Fresh herbs such as parsley can be used for garnish. Leftover slices can be enjoyed cold on bread with mustard, a common Czech practice.
Variations include adding dried thyme or paprika to enhance flavor complexity. Breadcrumbs can be used to adjust the mixture's consistency before baking.
Ingredients
- ½ pound ground pork fattier is preferable, for example, pork shoulder or belly, meat
- ½ pound ground beef 80 - 90 % lean
- 2 medium onion
- 4 cloves garlic peeled and minced
- 1 and ½ cups white bread diced
- ¾ cup milk
- 1 egg
- ½ teaspoon caraway seed crushed
- ½ Tablespoon marjoram dried
- ½ teaspoon black pepper ground
- 2 teaspoons salt
- breadcrumbs to thicken the meatloaf mix
Instructions
- Before you start cooking: Preheat the oven to 340 °F. Pour about ½ inch of water into the baking dish. The water and fat create delicious drippings that you can pour over the Sekaná while it bakes.
- Peel 2 medium onions and chop them finely. Peel 4 cloves garlic and mince them finely, or use a garlic press.
- Add cubed 1 and ½ cups white bread to a shallow bowl and pour over ¾ cup milk. Allow the bread cubes to soak up all the milk; this takes about 5 minutes.
- Place ½ pound ground pork meat and ½ pound ground beef meat in a large mixing bowl.
- Add chopped onion, minced garlic, 1 egg, and soaked bread. Season with ½ teaspoon crushed caraway seeds, ½ Tablespoon dried marjoram, and ½ teaspoon ground black pepper. Add 2 teaspoons salt.
- Mix everything together, preferably with your hands. Start with a fork, then continue with your fingers until you achieve a smooth consistency, which takes about 2-3 minutes. If the meatloaf mixture seems too thin, add some breadcrumbs.
- Shape the mixture into a loaf, carefully transfer it to a baking tray, and smooth the surface.
- Roast the meatloaf for 1 hour, basting it with the drippings from the bottom of the baking dish at least twice during cooking.
- Remove it from the oven and let it rest for 10 minutes before serving.
- Serve warm, sliced, with potatoes (mashed or boiled).
Notes
- Czech Sekaná is best served with mashed or boiled potatoes and pickles for contrast.
- Consider garnishing with fresh parsley for a simple finish.
- Dried thyme or paprika can be added for extra flavor depth.
- Leftover Sekaná is commonly eaten cold on bread with mustard.
- Breadcrumbs help adjust the meat mixture if it feels too loose.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 665mg | 28% |
| Potassium | 253mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
