Sekanice Easter Meatloaf Recipes

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VELIKONOCNI SEKANINA- EASTER LOAF



Velikonocni Sekanina- Easter Loaf image

Make and share this Velikonocni Sekanina- Easter Loaf recipe from Food.com.

Provided by Charlotte J

Categories     Breakfast

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups cooked cubed veal
1 1/2 cups cooked cubed ham
10 eggs, well beaten
1/4 teaspoon pepper
1 teaspoon salt
1 tablespoon chives or 1 tablespoon onion, chopped
1 garlic clove, chopped (optional)

Steps:

  • Combine all ingredients and stir thoroughly.
  • Pour into greased 8" x 8" pan.
  • Bake 45 minutes to 1 hour at 300 degrees.
  • Cut into squares.
  • Serve warm with celery sticks, or cold with mustard for snacking.

Nutrition Facts : Calories 231.7, Fat 13.4, SaturatedFat 4.7, Cholesterol 414.5, Sodium 566.3, Carbohydrate 0.7, Sugar 0.7, Protein 25.1

SEKANICE (EASTER MEATLOAF)



Sekanice (Easter Meatloaf) image

This is a recipe my Bohemian grandmother used to make for Easter every year. I was fortunate enough to have learned how to make it before she passed away and my family says I nailed her recipe on the head. The key: lots of garlic and chives and onions! Sorry the quantity is so large, but I have no idea how to scale it down much more. My grandma said 'back in the day' there were a lot of Bohemians in the neighborhood and they would use crates of eggs and make the mixture in the bathtub!

Provided by Kelley W

Categories     Pork Shoulder

Time 14h

Yield 24

Number Of Ingredients 12

1 (1 1/2) pound loaf of white bread, crusts removed and bread torn into pieces
2 pounds pork shoulder roast
2 pounds veal shoulder roast
2 beef neck bones
2 large carrots, cut into 2 inch pieces
2 stalks celery, cut into 3 pieces
1 large yellow onion, cut into wedges
48 eggs
12 cloves garlic, pressed
3 green onions, chopped
1 cup chopped fresh chives
salt and pepper to taste

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.

Nutrition Facts : Calories 389 calories, Carbohydrate 17.1 g, Cholesterol 465.7 mg, Fat 18.5 g, Fiber 1.1 g, Protein 37 g, SaturatedFat 5.8 g, Sodium 407.1 mg, Sugar 2.7 g

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