A hearty baked Czech meatloaf with a whole hard-boiled egg hidden in the center, seasoned with marjoram and served sliced with potatoes.
Sekaná is the Czech version of meatloaf, a mix of ground pork and beef bound with breadcrumbs, egg and a generous amount of marjoram, formed around one or more whole hard-boiled eggs before baking so that each slice reveals a striking ring of yolk and white at the center. It's a common Sunday and family dinner dish, valued for being both economical and visually impressive when sliced at the table. The marjoram-forward seasoning ties sekaná to the same herb tradition found in bramborák and many other Czech dishes, giving the meatloaf a savory, slightly earthy aroma distinct from the milder herb blends used in many other countries' meatloaf traditions. Getting the egg centered properly requires care when shaping: the meat mixture is packed around the egg in an even layer on all sides so it sits in the middle of the finished loaf rather than off to one edge. Baked until the internal temperature is safely cooked through and the outside develops a deep, slightly caramelized crust, sekaná is traditionally served warm, sliced to show off the egg, with mashed or boiled potatoes and a simple vegetable side. It also keeps and slices well cold, making it a popular cold cut for sandwiches the next day.
Serves 6
Soak breadcrumbs in milk for 5 minutes until softened.
Combine ground pork, ground beef, soaked breadcrumbs, cooked onion, garlic, 2 raw eggs, marjoram, salt and pepper. Mix until evenly combined but not overworked.
Press half the meat mixture into a loaf pan or onto a lined tray. Line the hard-boiled eggs end to end down the center, then cover completely with the remaining meat mixture, pressing to seal.
Pack the meat evenly around the eggs on all sides so they land in the exact center of each slice, not off to one edge.
If using, lay bacon strips over the top of the loaf. Bake at 180°C (350°F) for 55 to 60 minutes until a thermometer inserted into the meat reads 71°C (160°F).
Rest 10 minutes before slicing to reveal the egg centers. Serve warm with potatoes, or chill and slice cold for sandwiches.
Soak the breadcrumbs in milk before mixing — this keeps the meatloaf moist and prevents it from turning dense and dry.
Center the hard-boiled eggs carefully when shaping; press the meat mixture evenly on all sides rather than just on top.
Use a meat thermometer to confirm doneness at 71°C (160°F) rather than guessing by time alone, since loaf shape and pan size affect cooking speed.
Skip the egg center for a simpler, more traditional loaf-only preparation.
Add finely grated carrot to the meat mixture for extra moisture and a subtle sweetness.
Serve cold, thinly sliced, as a cold cut with mustard and bread, a common way to use leftovers.
Refrigerate up to 4 days; sekaná is excellent served cold as well as reheated, sliced thin for sandwiches or warmed gently in a covered dish in the oven.
Sekaná is a traditional Czech home-cooked dish, closely related to other Central European meatloaf styles, distinguished by its marjoram seasoning and the visually striking whole egg baked into the center of the loaf.
It's a traditional Czech presentation touch — when the loaf is sliced, each piece reveals a neat ring of egg white and yolk at the center, making an otherwise humble dish feel more special for a family dinner.
Yes — simply shape and bake the seasoned meat mixture as a plain loaf; it will taste the same, just without the traditional visual centerpiece.
Yes — it's commonly sliced thin and eaten cold as a sandwich filling or with bread and mustard the day after baking, similar to how a pâté or terrine might be used.
Per serving (220g / 7.8 oz) · 6 servings total
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