Easter Meatloaf Recipe

Easter meatloaf
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Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 8 servings
Nutritional Guidelines (per serving)
462 Calories
31g Fat
11g Carbs
33g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 462
% Daily Value*
Total Fat 31g 40%
Saturated Fat 12g 59%
Cholesterol 174mg 58%
Sodium 422mg 18%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 33g
Vitamin C 1mg 7%
Calcium 96mg 7%
Iron 2mg 13%
Potassium 576mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Easter meatloaf is popular with Czechs, Slovaks, Slovenes, and Bohemians and in some regions, it goes into the food basket to be blessed on Holy Saturday or Easter morning.

This tasty dish is known variously as Czech sekana (from the word for "chopped"), Slovak sekanice, and Slovenian polnina, and is made differently by every cook.

Some boil the meat first and then grind it. Others chop the raw meat but do not grind it. It depends on the region and the family's preferences. And some recipes even call for as many as 18 eggs!

Ingredients

  • 1 1/2 pounds veal shoulder, fat removed, cut into very small pieces

  • 3/4 pound pork shoulder, fat removed, cut into very small pieces

  • Salt, to taste

  • 1 teaspoon ground black pepper

  • 2 large eggs

  • 3 stale rolls, or 4 slices stale bread

  • 3/4 cup milk

  • 1/2 cup bacon, diced

  • 1 large onion, chopped

  • 1/2 cup bacon grease, melted

  • 1 cup stock, vegetable, chicken, or beef

Steps to Make It

  1. In a large bowl, mix together 1 1/2 pounds chopped veal, 3/4 pound chopped pork shoulder, salt and pepper to taste, and 2 large eggs.

  2. Soak 3 stale rolls or 4 slices stale bread in 3/4 cup milk and squeeze almost dry.

  3. Chop the bread and add to meat mixture with half (1/4 cup) of the diced bacon.

  4. Fry the remaining 1/4 cup bacon with 1 large chopped onion until caramelized, but not burned. Cool completely.

  5. Add to meat mixture and mix thoroughly.

  6. Fry up a small portion of the mixture and taste it to make sure it is seasoned correctly. Make any adjustments to the rest of the mixture.

  7. Heat oven to 350 F.

  8. Shape meat mixture into a loaf shape and bake free-form in a roasting pan or in a 9x5-inch loaf pan placed on a baking sheet to catch any drips. Baste top of meatloaf with melted lard or bacon grease.

  9. Bake 1 to 1 1/2 hours or until meat thermometer registers 185 F. Add stock, as necessary, basting frequently.