Sekaná

Sekaná is a cornerstone of Czech home cooking, a simple yet incredibly flavorful meatloaf that has been enjoyed for generations. Unlike American-style meatloaf, which is often smothered in ketchup or barbecue sauce, this Czech version focuses on highlighting the natural richness of the meat, enhanced by a signature blend of spices. The dish is traditionally made from a combination of ground pork and beef, which provides the perfect balance of tenderness and juiciness. A mix of marjoram, caraway seeds, garlic, and black pepper gives sekaná its unmistakable aroma and taste, making it a deeply satisfying meal.

A dish with many faces

One of the reasons sekaná remains so popular is its versatility. Every household has its own way of preparing it, with subtle variations that make each version unique. Some cooks prefer to add grated onions for extra depth of flavor, while others soak bread rolls in milk to create a softer, more delicate texture. Breadcrumbs and eggs serve as binding agents, ensuring the meatloaf holds its shape while baking.

For added richness, some variations include thin slices of smoked bacon or pork fat draped over the loaf, which melt during cooking, infusing the meat with deep, smoky undertones. A particularly delightful twist is the inclusion of whole hard-boiled eggs inside the meatloaf, creating a visually stunning and delicious surprise when sliced.

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A comforting and versatile meal

The magic of sekaná lies in its baking process. Once formed into a loaf, the meat is cooked until golden brown and slightly crispy on the outside while remaining tender and moist inside. The rendered fat and meat juices create a rich, natural sauce that enhances every bite.

Traditionally, sekaná is served with creamy mashed potatoes, allowing the savory juices to soak into the soft, buttery potatoes for the ultimate comfort food experience. Some prefer to pair it with braised cabbage, pickled vegetables, or a dollop of mustard to add a touch of acidity that perfectly balances the dish’s richness. Leftovers can be sliced and enjoyed cold in a sandwich with rustic bread, butter, and mustard, making sekaná a meal that extends beyond just one sitting.

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Authentic Czech Sekaná recipe

Ingredients:

For the meatloaf:

• 500g (1.1 lbs) ground pork
• 500g (1.1 lbs) ground beef
• 1 medium onion, finely grated
• 2 cloves garlic, minced
• 2 eggs
• 100g (1 cup) breadcrumbs
• 1 bread roll (stale), soaked in milk and squeezed dry
• 1 tbsp Dijon mustard
• 1 tbsp dried marjoram
• 1 tsp caraway seeds
• 1 tsp salt
• ½ tsp black pepper
• 50ml (¼ cup) milk (optional, if needed for moisture)

Optional fillings & toppings:

• 2–3 hard-boiled eggs (for stuffing)
• 4–6 thin slices of smoked bacon (for wrapping)

For baking:

• 1 tbsp vegetable oil (for greasing)
• 100ml (½ cup) water or broth

Prepare the meat mixture:

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• In a large bowl, combine the ground pork and beef.
• Add the grated onion, minced garlic, eggs, and mustard.
• Mix in the breadcrumbs, soaked and squeezed bread roll, marjoram, caraway seeds, salt, and pepper.
• Knead the mixture until well combined. If the texture feels too dry, gradually add a little milk.

Shape the meatloaf:

• Preheat your oven to 180°C (350°F).
• Lightly grease a baking dish with oil.
• Shape the meat mixture into an elongated loaf.
• If using hard-boiled eggs, flatten the meat mixture into a rectangle, place the eggs in the center, and fold the meat over them, sealing the edges.

Enhance the flavor:

• If desired, wrap the meatloaf with thin slices of smoked bacon.

Bake the Sekaná:

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• Place the loaf in the baking dish and pour 100ml (½ cup) of water or broth around it to keep it moist.
• Bake for 50–60 minutes, occasionally basting with its own juices. If necessary, add a little more water during baking to prevent drying out.

Serving:

• Let the meatloaf rest for 5–10 minutes before slicing.
• Serve warm with creamy mashed potatoes, braised cabbage, or a slice of fresh bread.

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Sekaná is more than just a meal – it’s a comforting, nostalgic dish that brings families together. Its simplicity, deep flavors, and versatility make it a go-to recipe for many Czech households. Whether served hot at dinner or enjoyed cold in a sandwich the next day, this timeless dish continues to hold a special place in Czech cuisine.

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