Beef And Pork Meatloaf Czech Sekaná Food

BEEF AND PORK MEATLOAF, CZECH SEKANá

Steps:

• Before start making sekaná, preheat the oven to 340 °F (180 °C).
• Pour about ½ inch layer of water into the baking tray. Water and the fat make great dripping, poured over the sekaná while baking.
• Peel onions and chop them finely.
• Peel cloves of garlic and mash them, use a garlic press.
• Add cubed white bread in a shallow bowl and pour over the warm milk. Let the bread cubes soak up all the milk, it takes about 5 minutes.
• Place ground meat, both beef and pork, in a large mixing bowl.
• Add chopped onion, mashed garlic, whole egg, soaked bread. Taste with crushed caraway seeds, dried marjoram, and ground pepper. Add salt.
• Mix everything, preferably with your hands. Start with a fork, continue with your fingers. You need to make a smooth mass out of all ingredients. It takes about 2-3 minutes. If you find the meatloaf mix too thin, add some bread crumbs.
• Shape a loaf, transfer it into a baking tray carefully, smooth the meatloaf surface.
• Bake the meatloaf for 1 hour, pour the dripping in the bottom of the tray over the meatloaf at least twice.
• Take it out of the oven and let it rest for 10 minutes before serving.
• Serve warm, sliced, with potatoes (mashed or boiled).

BEEF AND PORK MEATLOAF

Steps:

• Mix meats.
• Mix spices, bread crumbs, Worcestershire sauce, salt, pepper together.
• Lightly beat eggs with water.
• Chop up mushrooms.
• Combine all the above, shape into a loaf, cover lightly with foil, and bake at 350°F for about one hour, removing the foil after 30 minutes.

1770 HOUSE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
• Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
• Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
• Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
• Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
• Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

BEEF & PORK MEATLOAF & ONION GRAVY

Steps:

• Preheat oven to 350 F.
• Mix all ingredients together.
• Shape into a loaf pan.
• Bake for 1 1/2 hours.
• If desired, spoon onion gravy over baked meatloaf slices.
• Onion Gravy Makes About 2 cups While this sauce was designed to be served on our Beef and Pork Meatloaf, it is amazingly versatile. Try it on mashed or baked potatoes, pork chops, steak or whatever! Use your imagination.
• Saute onion in butter for about 3-5 minutes, or until slightly browned.
• Stir in flour and add remaining ingredients.
• Simmer for 3-5 minutes, stirring constantly.