Easter Meatloaf Recipe

Easter meatloaf
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  • Total: 2 hrs
  • Prep: 30 mins
  • Cook: 90 mins
  • Yield: 8 servings Easter Meatloaf

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. Some recipes call for as many as 18 eggs.

This is a simple but tasty recipe and is very similar to Slovenian Ham Loaf.

Here is a larger photo of Easter Meatloaf.


  • 1 1/2 pounds veal shoulder, fat removed, cut into very small pieces, but not ground
  • 3/4 pound pork shoulder, fat removed, cut into very small pieces, but not ground
  • Salt and pepper to taste
  • 2 large eggs
  • 3 stale rolls or 4 slices stale bread
  • 3/4 cup milk
  • 1/2 cup diced bacon
  • 1 large onion, chopped
  • 1/2 cup melted lard or bacon grease
  • 1 cup stock of choice

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. Chop the bread and add to meat mixture with half (1/4 cup) of the diced bacon. Fry the remaining 1/4 cup bacon with 1 large chopped onion until caramelized but not burned. Cool completely.

  3. Add to meat mixture and mix thoroughly. 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.

  4. Heat oven to 350 F. 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.

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