Meatloaf with Tomato Sauce

Name: Meatloaf with Tomato Sauce (Sekaná s rajskou omáčkou/Sekaná s paradajkovou omáčkou)
Cuisine: Slovakian
Ingredients: 15 g/½ oz/1 tbsp lard or white cooking fat, or butter; 15 g/½ oz/1 tbsp lard or white cooking fat, or butter; 15 g/½ oz/1 tbsp lard or white cooking fat, or butter; 2 onions, peeled and finely chopped; 700 g/1 lb 9 oz/generous 3 cups minced (ground) pork; 300 g/11 oz/1¼ cups minced (ground) beef; 4-5 garlic cloves, peeled and crushed; pinch of ground black pepper; 5 ml/1 tsp dried marjoram; ½ stock (bouillon) cube; 2 eggs; 100 ml/3½/scant ½ cup milk; 100-150 g/3¾-5 oz/2-2½ cups dried breadcrumbs; dumplings or pasta, to serve; dumplings or pasta, to serve; 30 ml/2 tbsp vegetable oil; 1 onion, peeled and chopped; 30 ml/2 tbsp plain (all-purpose) flour; 350 g/12 oz passata (bottled strained tomatoes); 350 g/12 oz passata (bottled strained tomatoes); 1.5 litres/2½ pints/6¼ cups stock; 4 whole black peppercorns; 2 allspice berries; 1 bay leaf; 15 ml/1 tbsp caster (superfine) sugar, 5 ml/1 tsp white vinegar, or to taste; 15 ml/1 tbsp caster (superfine) sugar, 5 ml/1 tsp white vinegar, or to taste; salt

Sekaná s rajskou omáčkou/Sekaná s paradajkovou omáčkou

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

You will always find a pork and beef meatloaf on a restaurant’s menu, served with tomato sauce – the two marry perfectly. Serve either with plain dumplings or pasta.

Ingredients

15 g/½ oz/1 tbsp lard or white cooking fat, or butter

Europe
Czech Republic
Slovakia
Sauce
Pasta
Eastern Europe

Method

Preheat the oven to 180°C/350°F/Gas 4 and grease a baking tray. Heat the fat or butter in a pan and fry the onions for 5 minutes, or until softened. Put the minced meats into a large bowl and add the onions, garlic, salt, pepper and marjoram.
Dissolve