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.
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.
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
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.
STEP 2: Add all ingredients to a large bowl.
STEP 3: Mix all ingredients properly in a smooth mass, it takes about 2-3 minutes. Use your fingers.
STEP 4: Make a loaf shape carefully and transfer it to a meatloaf pan or a baking dish. Smooth the meatloaf surface.
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.
➜ 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
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.
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.
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?
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Beef and Pork Meatloaf, Czech Sekaná
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 1/2 cups white bread to a shallow bowl and pour over 3/4 cup milk. Allow the bread cubes to soak up all the milk; this takes about 5 minutes.
- Place 1/2 pound ground pork meat and 1/2 pound ground beef meat in a large mixing bowl.
- Add chopped onion, minced garlic, 1 egg, and soaked bread. Season with 1/2 teaspoon crushed caraway seeds, 1/2 Tablespoon dried marjoram, and 1/2 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.
Lena
Petra, thanks for this great recipe, I’ve tried many, the dried marjoram gives sekana the real Czech taste!
Louise Thompson
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
Petra Kupská
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
Phill Stybar
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!
Petra Kupská
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
Mary m. Hules
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.
Anicka Cooklikeczechs.com
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/
Carol Arthur
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.