Autumn Recipe: Classic Czech Meatloaf

Where does a master butcher turn for meatloaf inspiration? Babička, of course! Get the recipe here
Tip: Visit Expats.cz Food & Drink for great tips on Prague restaurants, Czech cuisine, and more

Did you know that you’ve probably been making meatloaf all wrong? At least that’s what we thought when we finally tracked down the recipe for this delicious Czech meatloaf. (Hint: It’s all in the mince.) A family secret from Naše Maso butcher Jirka Michal’s grandmother, this version recently won the shop’s best “sekana” competition and is one of their top sellers. Read on to learn how to make it at home (scroll down for Czech version).

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Jirka Michal’s Meatloaf

, Autumn Recipe: Classic Czech Meatloaf, Expats.cz Latest News & Articles - Prague and the Czech Republic, Expats.cz Latest News & Articles - Prague and the Czech Republic

Ingredients

240g marbled aged beef neck, minced
500g pork belly (without bone and skin) from Přestice pig, minced
700g kg pork shoulder from Přeštice pig, minced
100g white roll, bread or baguette, diced
150 ml milk
2 eggs
1 onion, diced
2 cloves of garlic, crushed
Salt, black pepper, cumin and marjoram

Instructions

Pre-heat the oven to 180°C. Put the white bread in a bowl with the milk to soak.

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In a large bowl, combine the meats, salt, pepper, cumin and marjoram. Add the garlic and onion, soaked bread and beaten eggs and combine well. With wet hands, shape two meatloafs. Press them into lloaf pans, smoothing the top with wet hands. Baste with a bit of water and roast in the oven 1 hour until meatloaf is brown and well done.

Serve with crusty bread, pickles, and mustard, Czech style.

Česká verze

Recept do Našeho masa přinesl řezník Jirka Michal. S tímhle receptem svojí babičky vyhrál naši soutěž o nejlepší sekanou.

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Ingredience

40 g prorostlého hovězího krku, mletého
500 g vepřového boku bez kosti a kůže, mletého
700 g vepřové plece, mleté
100 g housky, na kostičky
150 ml mléka
2 vejce, prošlehaná
1 cibule, najemno nakrájené
sůl, čerstvě drcený pepř a kmín, majoránka
2 stroužky česneku, drcené

Instrukce

Předehřejte troubu na 180°C. Mléko nalijte do mísy a namočte do něj kostičky housky. Mleté maso promíchejte s kořením a solí, přidejte cibuli s česnekem, namočené pečivo a vejce. Propracujte, uhlaďte mokrýma rukama a vložte do pekáčku. Pečte asi hodinu do zlatohnědé barvy.

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Which Prague restaurant dishes would you like to be able to make at home? 


Tip: Visit Expats.cz Food & Drink for great tips on Prague restaurants, Czech cuisine, and more

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