Easter Meatloaf Recipe
An Easter meatloaf, popular in Czech, Slovak, and Slovenian cuisines, combines pork and veal for a festive morning meal.
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Instructions
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Preheat the oven to 350 F.
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Combine 1 1/2 pounds chopped veal, 3/4 pound chopped pork shoulder, salt, pepper, and 2 large eggs in a large bowl.
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Soak 3 stale rolls or 4 slices stale bread in 3/4 cup milk, squeeze dry, and chop.
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Add the chopped bread and 1/4 cup diced bacon to the meat mixture.
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Fry the remaining 1/4 cup bacon with 1 large chopped onion until caramelized; cool completely, then add to the meat mixture and mix thoroughly.
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Fry a small portion of the mixture to taste and adjust seasoning.
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Shape the meat into a loaf, place in a roasting pan or 9x5-inch loaf pan, and baste with melted lard or bacon grease.
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Bake for 1 to 1 1/2 hours, or until a meat thermometer registers 185 F, adding stock and basting frequently.