Ingredients
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450 g ground pork
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450 g ground beef
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1/3 white bread (approx. 200 g)
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300 ml milk
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2 medium onions
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4 eggs
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2 cloves garlic
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1/2 bundle parsley, optional
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Salt
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Black ground pepper
Directions
Meatloaf appears in many cuisines. It can be cooked with various spices, with eggs, with ham or with a combination of different kinds of meat. My favourite meatloaf is the classic one from Czech cuisine – Sekaná pečeně. It is very juicy and not fatty at all. As the only spice I add to this meatloaf is black pepper, it has a natural meat flavor. I would say it tastes like cutlets, but with a subtler flavor.
According to Czech cuisine, the meatloaf is supposed to be shaped and baked in a baking pan. But I suggest you use special rectangle pans for the meatloaf as they are more convenient.
The meatloaf can be perfectly paired with any side dishes or salads. Moreover, it can be used in a sandwich for you to take it to work or school for lunch.
Today's visits: 1.
Steps
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1
Done
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Soak the bread in cold milk for 15 min. |
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2
Done
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Peel the onions and cut into large pieces. |
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3
Done
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Squeeze the soaked bread. Grind the onion together with the brad in a meat grinder or process in a food processor. |
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4
Done
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In a large bowl, add the ground meat, onions and bread, chopped parsley (optional), eggs, finely chopped garlic, salt and pepper to your taste. Mix until smooth. |
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5
Done
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Preheat the oven to 160 degrees Celsius. Place a pan of water (aprrox. 2 cm layer) at the bottom of the oven. |
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6
Done
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Cover a rectangular pan with parchment paper. Place the meat into the pan. Press and smooth the surface. Place in in the middle of the oven onto a rack. |
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7
Done
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Bake for about 1 hour at 160 degrees Celsius together with the pan of water under the meatloaf for it to be more juicy. Then take the pan of water out, increase the heat to 200 degrees Celsius and bake for another 20 min until golden brown. |
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8
Done
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Turn off the heat, slightly open the oven door and let stand for 10 min. |
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9
Done
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Take out and let cool. You may have to drain excess juices. How to serve: Serve hot. Cut into 2 cm thick slices. Perfectly pairs with potatoes, rice and porridge or vegetable salads. How to keep: Can be kept refrigerated up to 3 days if covered with foil or plastic wrap. |
