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Back to Basics: Mighty meatloaf
Try your hand at this traditional Czech meatloaf — Sekana
Meatloaf is a staple in many American homes that has traversed time. It originated in the Middle Ages in Europe, then evolved and grew in popularity over many centuries. It even became one of Elvis Presley’s favorite meals, which, as stories have told, was the meal he once ate every day for one month. With its harmonic blend of ground meat, spices and seasonings it’s no wonder this meal has continued its popularity as long as it has.
Surprisingly, it was initially considered a luxury meal, made exclusively from a mix of beef tenderloin and pork, which was hand minced into small pieces. The invention of the meat grinder marked a significant shift. This device allowed it to incorporate a wider variety of meats, particularly more affordable cuts and even leftover pieces from meat processing. Given that meatloaf originated in Europe, it is logical that many European nationalities have developed their own versions of the dish.
While you may have a tried and true American-style meatloaf recipe, you’ll be able to switch it up if you so wish with this recipe for Czech meatloaf, called Sekana. Just like most American meatloaf, the Czech version is easy to prepare but the emphasis on Czech flavors brings a slight twist.
I always begin by preheating my oven to 350 degrees. Preparing meatloaf is a quick process, so I want to be ready to roast as soon as it’s prepared.
The first step involves peeling and finely chopping one onion, then sauteing it until it reaches the desired consistency. This step is entirely based on personal preference; some Czechs prefer to add raw onion directly into the meatloaf mixture, while others saute it until it’s crispy. Some recipes substitute fresh onion with dried onion. I prefer to saute the onion with a bit of frying oil until it becomes glossy and slightly seared, which usually takes about 2 to 3 minutes. After that, I set the pan with the onion aside, away from the hot burner, and allow it to cool down partially.
The next step is to prepare the bread. Some recipes call for breadcrumbs or even flour. I prefer using a diced burger bun, which is soaked in milk before preparing the other parts of the meal. In the Czech Republic, a Czech roll is typically used instead of burger buns, as it is more common. You also can replace the burger bun with any type of white bread containing fat (such as various burger buns, hoagies, or even certain baguettes). The bread can be fresh or stale, as long as you can dice it. The diced pieces should be medium-sized, about 1/2 inch to 3/4 inch, to ensure they incorporate well into the meatloaf mixture later on.
Next, thoroughly combine all ingredients together to create the meatloaf mixture, and then let it roast until it's done. While this is most often accomplished in a large mixing bowl, I frequently opt for my kitchen food processor to achieve a finer texture and ensure complete integration of all ingredients. If you choose to use a kitchen food processor, make sure that it has a capacity of at least 10 cups and that its motor can handle the dense meatloaf mixture.
Using a food processor can keep your hands cleaner, though it may result in more time cleaning the appliance’s parts. The decision to use a food processor for a smoother mix or to mix the ingredients in a large bowl, as my Czech grandmother did, is entirely yours. Should you decide to use a mixing bowl, it’s advisable to stir and knead all ingredients by hand to achieve a uniform mixture — a poorly combined meatloaf mixture might lead to a meatloaf that falls apart.
When you place all ingredients into your food processor or mixing bowl, the order of incorporating the ingredients does not matter. You will need equal amounts of ground beef (I usually opt for 85/15 or 80/20) and pork sausage. Any sausage will work well, but choosing a plain version is best as it allows the other ingredients to stand out more.
Additionally, you will need eggs, garlic, dried marjoram, paprika, salt and pepper, as well as the diced and soaked bread (include any leftover milk, if applicable) and sauteed onion. Process or stir until everything is fully combined. Whether I use a kitchen food processor or mix by hand in a bowl, I find that combining the meatloaf mixture typically takes about 3 to 5 minutes.
The final step before roasting is to transfer the meatloaf mixture into a loaf pan or silicone mold. The ideal dimensions for the given amount are 9 by 4 by 2.5 inches, but you have some flexibility here and can use whatever you have that is approximately the same size. A silicone mold or non-stick pan does not require greasing before adding the meatloaf mixture. However, if you choose to use a pan with a regular, non-stick surface, I recommend lightly greasing it. Smooth out the meatloaf mixture with a silicone spatula to ensure it is compact and free of air bubbles.
Roast in the preheated oven until done, which usually takes about 60 to 75 minutes. Use a food thermometer to ensure that you have reached the minimum recommended safe-serving temperature for ground meat, which is 160 degrees.
Meatloaf is best served with boiled or creamy mashed potatoes and can be enjoyed as a sandwich. It is most commonly accompanied by mustard, but preparing traditional Czech tartar sauce is a great option. Serving it with raw onion and dill pickles also complements the dish well. Regardless of your choice, use the roasting time of the meatloaf to prepare everything you need.
If you decide to prepare Czech tartar sauce, you'll be treating yourself to a delightful addition that will enhance your menu on many other occasions as well. Czech tartar sauce is a wonderful blend of mayonnaise, dill pickle juice, salt, pepper, finely chopped onion, and pickles, with the optional addition of garlic, which can be pressed or grated. Everything needs to be well mixed and can be served immediately afterward. However, to fully enjoy your tartar sauce, it's best to prepare it in advance (preferably overnight or at least one hour before serving) and allow it to settle in the refrigerator before serving.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
Good to know
The terms baking and roasting are often irreplaceable because they technically represent the same cooking method, and the rules for terminology in that area are very flexible. Both baking and roasting is preparing food by cooking it evenly using dry heat circulation. Roasting most often describes oven preparation of meat, poultry, some vegetables, and other similar food.
Baking refers to preparing casseroles, lasagna, some kinds of vegetables, bread, pastries, cakes, etc.
Silicone molds of all kinds serve as excellent substitutes for traditional baking pans. They can withstand high temperatures just like regular pans. Moreover, their flexible bodies make it easier to release the baked/roasted item and facilitate easy cleaning.
Traditional Czech meatloaf is typically not brushed with ketchup or any sauce. However, you can add it if you prefer after the first 30 minutes of roasting. Czechs sometimes wrap their meatloaf in bacon. Another common practice with Czech meatloaf is to insert whole carrots or even hard-boiled eggs into the meatloaf mixture, creating an interesting and delicious pattern when sliced.
Recipe
Sekana — Czech Meatloaf
Servings: 6 (about 1 to 2 slices per person)
Active Time: 1 hour 15 minutes/Total Time: 1h 15 min.
Czechs have their own recipe for meatloaf called sekana.
Ingredients:
Bread for meatloaf
1 burger bun — diced
1/4 cup milk
Meatloaf mixture
2 tablespoons frying oil, adjust if needed
1 medium onion, peeled and finely chopped
1 pound ground beef (preferably 85/15 or 80/20)
1 pound ground pork sausage (preferably plain, but Italian works too)
4 large eggs
3 garlic cloves, peeled and grated (or minced)
2 teaspoons dry marjoram
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground pepper
Best served with:
Mashed or boiled potatoes
Dill pickles
Mustard
Directions:
Set oven to preheat to 350 degrees.
For the meatloaf mixture: Saute onion. Preheat a pot on medium-high heat with 2 tablespoons frying oil and add 1 medium onion — finely chopped. Saute with occasional stirring until glossy (about 2 to 3 minutes).
Then, take the pot off the stove and let it partially cool while proceeding with the next step.
For the bread for meatloaf: Place into a medium mixing bowl: 1 burger bun, diced and 1/4 cup milk. Thoroughly stir.
Complete meatloaf mixture:
Note: It is best to process the meatloaf mixture in a kitchen food processor for a smooth texture (or with an immersion blender). If you want to avoid processing the meatloaf mixture, place it into a large mixing bowl and then, preferably by hand or using a wooden spoon, thoroughly stir until fully combined.
Add into the kitchen food processor (or mixing bowl): ground beef; ground pork sausage; eggs; garlic; marjoram; paprika; salt and pepper; bread for meatloaf from the previous step (including the residue of milk when applies); and sauteed onion. Thoroughly process quickly until a smooth paste is created (usually about 3 to 5 minutes). Or thoroughly stir until fully combined if using a large mixing bowl.
Place meatloaf mixture into a baking mold/pan (preferable size about 9 inch by 4 inch by 2.5 inches but other sizes would work too) and smooth it with a silicone spatula to ensure it is compact and air bubbles are not present.
Note: No need to grease the pan if it is a silicone mold, otherwise lightly grease your pan.
Roast meatloaf in a preheated oven until fully cooked, usually about 60 to 75 minutes. Check with a food thermometer to ensure you have reached the minimum recommended safe-serving temperatures for ground meat (160 degrees).
After it is fully cooked, remove it from the oven, place it on a countertop (leave it in the mold/pan), and let it sit for a couple of minutes before removing it. Optionally, let it fully cool.
To serve: Slice into thick slices (about 1/2 inch) based on your preferences. Serve warm or cold.
Serve with mashed or boiled potatoes, dill pickle, and mustard, or make it even more special with homemade tartar sauce. Optionally, serve as a sandwich with fresh sliced onion and mustard.
Source: Tom Slepicka
Czech Tartar Sauce
Make about 1 1/4 cups
Active Time: 10 minutes
Czech tartar sauce is similar to regular tartar sauce, but instead of using lemon, it uses dill pickle juice. Enjoy it with your favorite sandwich, fish and chips, schnitzel, or Czech fried cheese.
Ingredients:
1 cup mayonnaise
3 tablespoons dill pickle juice, adjust if needed
Pinch of salt
Pinch of ground pepper, ideally freshly ground
1 dill pickle, finely diced (do not use sweet pickle)
1/4 of a medium onion, peeled and finely chopped
Optional:
1 garlic clove, peeled and grated
Directions:
Place into a medium mixing bowl: mayonnaise, dill pickle juice, pinch of salt, pinch of ground pepper. Thoroughly stir with a whisk until nicely combined (about 30 seconds).
Add dill pickle, onion and garlic. Thoroughly stir with a whisk until nicely combined (about 30 seconds).
Taste and add salt and/or pepper if needed.
For best results, refrigerate for at least one hour before serving.
Source: Tom Slepicka
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