Beef and Pork Meatloaf, Czech Sekaná

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!

Course Main Course

Cuisine Czech

Keyword beef and pork meatloaf, meatloaf, sekaná

Prep Time 15

Cook Time 1

Resting time 10

Total Time 1 25

Servings slices

Calories 246kcal

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

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).

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.