Sekanice Easter Meatloaf Food

SEKANICE (EASTER MEATLOAF)

Steps:

• Place the torn bread pieces into a bowl and let them dry out overnight.
• Wrap the pork shoulder and veal shoulder meat in cheesecloth if you can, and place in a large stock pot. Add the neck bones, celery, carrots and yellow onion. Fill the pot with enough water to cover everything and bring to a boil. Simmer over medium heat until the meat is falling apart, 2 to 3 hours.
• Remove the meat from the pot and set aside to cool slightly. Strain the vegetables and neck bones from the broth, reserving the broth and discarding the solids.
• Preheat oven to 350 degrees F (175 degrees C).
• Crack the eggs into the bowl with the bread pieces. Shred the meat into small pieces and add to the bowl. Mix in the garlic, green onions and chives. Gradually ladle in the broth while mixing until you have something you can form into a loaf. You will need to use your hands to mix thoroughly. Grease a large roasting pan or two or more smaller baking dishes. Pat the mixture into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, about 40 minutes. It may take as long as an hour, depending on what size pan you are using.

SEKANICE (EASTER MEATLOAF)

Steps:

• Place the torn bread pieces into a bowl and let them dry out overnight.
• Wrap the pork shoulder and veal shoulder meat in cheesecloth if you can, and place in a large stock pot. Add the neck bones, celery, carrots and yellow onion. Fill the pot with enough water to cover everything and bring to a boil. Simmer over medium heat until the meat is falling apart, 2 to 3 hours.
• Remove the meat from the pot and set aside to cool slightly. Strain the vegetables and neck bones from the broth, reserving the broth and discarding the solids.
• Preheat oven to 350 degrees F (175 degrees C).
• Crack the eggs into the bowl with the bread pieces. Shred the meat into small pieces and add to the bowl. Mix in the garlic, green onions and chives. Gradually ladle in the broth while mixing until you have something you can form into a loaf. You will need to use your hands to mix thoroughly. Grease a large roasting pan or two or more smaller baking dishes. Pat the mixture into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, about 40 minutes. It may take as long as an hour, depending on what size pan you are using.
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• Printed From Allrecipes.com 1/23/2016

MIDDLE EASTERN MEAT LOAF

Steps:

• Preheat oven to 425 degrees.
• In a bowl, thoroughly combine the ground beef and the lamb. In a separate bowl, beat the eggs. Stir in the milk and oats. Pour into the meats. Mix thoroughly.
• Add all other ingredients except melted butter. Mix well.
• Shape mixture into an oval loaf and place in a roasting pan. Drizzle with melted butter and bake for 1 hour. Serve with sauce.
• In a skillet, heat the butter. Add the onions, green pepper and bay leaf and saute until onion is translucent and limp, about 5 to 10 minutes.
• Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them. Simmer for 30 minutes, or until sauce begins to thicken.
• Add the tomato paste and stir well. Cook 15 minutes. Add the parsley, stir well. Serve over Middle Eastern Meat Loaf.