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    Home » Recipes » Mains

    Beef and Pork Meatloaf (Czech Sekaná Recipe)

    Published: Jan 27, 2021 · Modified: May 17, 2024 by Petra Kupská | Cook Like Czechs · 12 Comments

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    • 2.2Kshares

    This is a classic Czech meatloaf recipe made from ground beef and pork. We call it Sekaná in the Czech Republic, and it’s very flavorful and juicy inside.

    czech sekaná meatloaf

    My mom always adds bread crumbs into meatloaf. The loaf holds better together and has a nicer, smoother texture.

    I add soaked white bread to my meatloaf and use bread crumbs to thicken the meatloaf mix if necessary.

    MY TIP: Try out holandský řízek, aka Holland Schnitzel (don’t get confused, it is a typical Czech dish!).

    ➜ What is Czech Sekaná?

    Czech Sekaná is a meatloaf made from ground beef and pork (ratio 1:1 in this recipe), with traditional Czech spices, such as dried marjoram, crushed caraway seeds, or ground black pepper.

    Sekaná is also flavored with finely chopped onion and smashed garlic clove. Cubed white bread, soaked in milk, also belongs to the Sekaná.

    Sekaná is baked in the oven on a sheet or in a special loaf pan.

    czech sekaná meatloaf

    Here is another delicious recipe with ground pork, called Cevapcici (easy and quick, worth trying it!)

    ➜ Pronunciation

    I recorded a short audio clip on pronouncing the Czech word "Sekaná" (meatloaf).

    ➜ Ingredients

    czech meatloaf ingredients

    This is a 1 lb meatloaf recipe, makes a smaller loaf, fits perfect for 2-4.

    You’ll need these ingredients:

    • Ground pork; fattier for better taste, pork belly or shoulder is a good choice
    • Ground beef; lean beef preferred
    • Onion; peeled and finely chopped
    • Milk; warm, to pour over cubed white bread
    • Cloves of garlic; peeled and mashed
    • White bread; cubed, better is stale bread 1-2 days old
    • Whole egg
    • Caraway seeds; crushed
    • Dried marjoram
    • Black pepper; ground
    • Salt

    Have bread crumbs on the ready if the meatloaf mixture is too thin and needs thickening, which will happen by adding the bread crumbs.

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ Instructions with photos

    I don’t have any special meatloaf pan; I bake Sekaná in a small ceramic tray. Feel free and use any baking sheet that works best for you.

    Before we start making Sekaná, preheat the oven to 340 °F (180 °C).

    Pour about ½ inch layer of water into the baking tray. Water and the fat make great dripping, poured over the Sekaná while baking.

    STEP 1: Peel onions and chop them finely. Peel cloves of garlic and mash them, use a garlic press. Soak diced white bread in milk for at least 5 minutes.

    cubed white bread soaked in milk

    STEP 2: Add all ingredients to a large bowl.

    preparing czech sekaná meatloaf

    STEP 3: Mix all ingredients properly in a smooth mass, it takes about 2-3 minutes. Use your fingers.

    meat mixture for czech sekaná meatloaf

    STEP 4: Make a loaf shape carefully and transfer it to a meatloaf pan or a baking dish. Smooth the meatloaf surface.

    czech sekaná meatloaf in a pan before baking

    STEP 5: Cook for 1 hour in a pre-heated oven, uncovered, pour over the juice a few times while meatloaf is baked. This method makes even crispier edges.

    ➜ Serving

    Czech Sekaná meatloaf pairs best with boiled or mashed potatoes. Pickles are also often added to the Sekaná. Instead of dill pickles, try out another favorite side: Czech-style braised sauerkraut, dušené zelí.

    As the final step, garnish the dish with fresh herb leaves, for instance, a sprig of parsley.

    czech sekaná serving

    ➜ Cook’s tips

    • If you find the meatloaf mix too thin, add some bread crumbs.
    • Mash the Sekaná loaf together, so the meatloaf mix holds together without air bubbles. The finished Sekaná should be soft, juicy, and flexible.
    • You can add dried thyme or red paprika to the Sekaná if you want.
    • A good option is topping the surface of the meatloaf with slices of bacon.

    ➜ Meatloaf leftovers

    Czechs love to eat cold Sekaná with bread. A slice of Sekaná is laid on a piece of bread, and mustard is spread on top of the Sekaná.

    This variant can serve as a filling family trip snack.

    ➜ FAQs

    What is the secret to moist meatloaf?

    To get a juicy meatloaf, you need to add high-fat meat. This recipe contains half of ground meat pork, which is usually much fattier than beef. Avoid using only lean meat in the recipe.

    What can I use if I don't have a meatloaf pan?

    Use a baking dish with higher rims and pour about ½ inch of water into it. The water makes perfect dripping while the loaf is baked. Form a loaf shape out of the meatloaf mix and carefully transfer it to the dish—bake in the oven in the method described.

    Should meatloaf be cooked covered or uncovered?

    I bake meatloaf uncovered in a small tray. I pour juices over the Sekaná while baking. If you bake meatloaf in a loaf pan, you can cover the pan with aluminum foil in the first baking phase. Remove the foil for the last 15 minutes for a nice browning and crispy surface.


    More Czech dishes:

    • Řízek – breaded and fried Schnitzel
    • Holandský řízek – small cheesy burgers made from ground meat
    • Fried cheese – breaded and fried cheese, Czech smažák or smažený sýr
    • Easy pork meatloaf

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    Czech sekaná meatloaf recipe

    Beef and Pork Meatloaf, Czech Sekaná

    Author: Petra Kupská | Cook Like Czechs
    This is a classic Czech meatloaf recipe made with ground beef and pork, known as Sekaná in the Czech Republic. It is very flavorful and juicy inside!
    5 from 5 votes
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    Prep Time: 15 minutes mins
    Cook Time: 1 hour hr
    Resting time: 10 minutes mins
    Total Time: 1 hour hr 25 minutes mins
    Servings: 8 slices

    Tap or hover to scale

    Ingredients 

    • ½ pound ground pork meat fattier is preferable, for example, pork shoulder or belly
    • ½ pound ground beef meat 80 - 90 % lean
    • 2 medium onions
    • 4 cloves garlic peeled and minced
    • 1 and ½ cups white bread diced
    • ¾ cup milk
    • 1 egg
    • ½ teaspoon crushed caraway seeds
    • ½ Tablespoon dried marjoram
    • ½ teaspoon ground black pepper
    • 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 meatloaf pairs best with mashed or boiled potatoes, and pickles are often served alongside it. For a finishing touch, garnish the dish with fresh herbs, such as a sprig of parsley.
    • You can also add dried thyme or paprika to the meatloaf mixture for extra flavor.
    • Czechs love to eat cold Sekaná with bread. A slice of Sekaná is placed on a slice of bread, and mustard is spread on top.

    Nutritional estimate pro serving

    Calories: 246kcal | Carbohydrates: 9g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 665mg | Potassium: 253mg | Fiber: 1g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg
    Servings: 8 slices
    Calories pro serving: 246
    Course: Main Course
    Cuisine: Czech
    Keyword: beef and pork meatloaf, meatloaf, sekaná
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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
    • 2.2Kshares

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    Comments

    1. Lena says

      January 27, 2021 at 11:06 am

      5 stars
      Petra, thanks for this great recipe, I’ve tried many, the dried marjoram gives sekana the real Czech taste!

      Reply
      • Daniela says

        November 17, 2024 at 4:52 pm

        5 stars
        I just wrote a review and wanted to rate 5 stars, can you change it there pls?

        Reply
        • Petra | Cook Like Czechs says

          November 20, 2024 at 11:20 am

          Hi, Daniela,
          No problem, review changed.
          Petra

          Reply
    2. Louise Thompson says

      January 24, 2022 at 10:31 pm

      5 stars
      Excellent! This turned out so good, just like my Mom used to make in the 1960's & 70's 🙂 How many, and what kind of pickles would you add Petra? I'd like to try that next time. Thank you! Louise

      Reply
      • Petra Kupská says

        January 25, 2022 at 2:22 am

        Thank you, Louise, for your lovely comment! As for the pickles, I put one or two pieces per plate. Pickles in sweet and sour brine, pickled with dill, are good. If you are from the US, such pickles should be available in European deli stores (German or Polish). These are most similar to authentic Czech ones. Warm greetings from Bohemia, Petra

        Reply
    3. Phill Stybar says

      May 19, 2022 at 11:38 am

      Hi Petra,

      I'm so pleased to have come across your site! My father was Czech & whilst I learned some of 'his' recipes, I thought some - like 'his' Burger recipes, were lost forever. Now I've found them again! The second I saw this Meatloaf recipe, which is identical to the recipe I was taught growing up in the UK (except for the fact my father used to coat his in dried breadcrumbs like the burgers), I knew this was the place to go! Looking forward to making Karbanatek for dinner this wekend!

      Reply
      • Petra Kupská says

        May 19, 2022 at 1:05 pm

        Ahoj Phill,
        Thank you very much for your nice comment! And of course, I will be happy if you try some of the Czech recipes and find that they are at least close to the ones your dad taught you. Let me know how you like the sekaná meatloaf if you decide to go for it!
        Best wishes from the Czech Republic,
        Petra

        Reply
    4. Mary m. Hules says

      March 15, 2023 at 7:55 pm

      I haven't tried this pork/beef meatloaf recipe yet, but I wonder if this is the same meat loaf my Dad used to make for Easter, on Holy Saturdar? He used ground chicken and veal in addition to the pork and beef, and used white cracker crumbs mixed into the meat, along with two eggs. I don't think he used any white bread cubes. He ground the meat by hand in a hand twirled meat grinder that he clamped to the kitchen table. He used the same seasonings. My mom and dad called it sekaniska (not sure of the spelling). This was in Cleveland, Ohio, U.S.A. I haven't had it for many years. Now thanks to your site I will be able to make it! I can tell one of my brother's, who lives here in San Francisco too, about this website! He loves to cook, and there are many Czech recipes that we couldn't quite remember how mom and dad made them. Dad always made the Easter sweet bread (hoska) because the dough was stiff and hard for mom or me to stir.

      Reply
      • Anicka Cooklikeczechs.com says

        July 17, 2023 at 4:48 pm

        Thank you so much for the kind message, Mary.
        For Easter, the Czechs make a type of meatloaf called Sekanice. Recipes varied, each family had its own. Sekanice contains the addition of fresh green herbs because it is associated with the celebration of spring. You can find the recipe for Sekanice on my website here:
        https://www.cooklikeczechs.com/velikonocni-nadivka-or-hlavicka-czech-easter-stuffing/

        Reply
    5. Carol Arthur says

      February 06, 2024 at 10:37 am

      Petra, I am wondering about the small amount of meat in this recipe. It would make what I would call "a one pound meatloaf." I've never made one that small. In addition, two onions sounds excessive for one pound of meat. Am I missing something? Thanks for your site; really enjoy it.

      Reply
    6. Daniela says

      November 17, 2024 at 4:50 pm

      5 stars
      Omg, we loved it. I used 3lb of 99 fat free minced turkey and mix of fresh and dry garlic. Plus I covered the top with bacon slices and it was just perfect. My boys said it tastes like back in ČR and ate almost everything in less than a day just with rye bread, mustard and pickles. 😂
      Thank you!

      Reply
      • Petra | Cook Like Czechs says

        November 20, 2024 at 11:22 am

        Hi, Daniela,
        That sounds like wild praise to me! I am glad your boys enjoyed your sekaná, mine certainly do! Rye bread, mustard and pickles are the most traditional condiments you can have with sekaná, so good choice there.
        Best wishes,
        Petra

        Reply

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    Hi there, I am Petra, born and raised in the Czech Republic, a self-taught home cook with over 20 years of experience. I am on a mission to keep Czech culinary heritage alive by sharing cherished recipes & stories with nostalgic hearts worldwide.

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