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Easter Meatloaf Recipe - Sekana / Sekanice / Polnina


Easter Mealoaf

Easter Mealoaf

© Barbara Rolek licensed to About.com, Inc.
Easter Meatloaf is popular with Czechs, Slovaks, Slovenes and Bohemians and in some regions, it goes into the food basket to be blessed on Holy Saturday or Easter morning. It is known variously as sekana (from the word for "chopped"), sekanice, and polnina, and is made differently by every cook. Some boil the meat first and then grind it. Others chop the raw meat but do not grind it. It depends on the region and your family's preferences. Some recipes call for as many as 18 eggs. This is a simple but tasty recipe and is very similar to Slovenian Ham Loaf.

Here is a larger photo of Easter Meatloaf.

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 8 servings Easter Meatloaf


  • 1 1/2 pounds veal shoulder, fat removed, cut into very small pieces, but not ground
  • 3/4 pound pork shoulder, fat removed, cut into very small pieces, but not ground
  • Salt and pepper to taste
  • 2 large eggs
  • 3 stale rolls or 4 slices stale bread
  • 3/4 cup milk
  • 1/2 cup diced bacon
  • 1 large onion, chopped
  • 1/2 cup melted lard or bacon grease
  • 1 cup stock of choice


  1. In a large bowl, mix together meats, salt and pepper, and eggs. Soak rolls or bread in milk and squeeze almost dry. Chop the bread and to meat mixture with 1/4 cup of the bacon. Fry the remaining 1/4 cup bacon with onion until caramelized but not burned. Cool completely. Add to meat mixture and mix thoroughly. Fry up a small portion of the mixture and taste it to make sure it is seasoned correctly. Make any adjustments to the rest of the mixture.

  2. Heat oven to 350 degrees. Shape meat mixture into a loaf shape and bake free-form in a roasting pan or in a 9x5-inch loaf pan placed on a baking sheet to catch any drips. Baste top of meatloaf with melted lard or bacon grease. Bake 1 to 1 1/2 hours or until meat thermometer registers 185 degrees. Add stock, as necessary, basting frequently.
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