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Czech Easter Lunch Loaf - Sekanina
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Traditional Czech Meat Lunch Loaf for Easter. Very good.

S. Chokel

Serves/Makes:2 9x13 inch pans

  • 2 cups (475 ml) or 1 lb (.5 kg). beef
  • 2 cups (475 ml) or 1 lb (.5 kg). pork
  • 2 cups (475 ml) or 1 lb (.5 kg). veal
  • 4 cups (950 ml) or 2 lbs (.9 kg). smoked ham
  • 8 slices dry bread
  • 1/2 cup (125 ml) onion tops or chives, minced
  • 1 clove of garlic, mashed into a paste with salt
  • 12 eggs, beaten and seasoned with salt and pepper
  • 1/2 cup (125 ml) bouillon or onion soup mix
  • Cook the meats and cut the meat into small cubes.
  • Precook the ham in a separate kettle.
  • Preheat oven to 300 degrees (150 C.).
  • Soak the 8 slices of dry bread in the broth or water and add to the meat.
  • Add minced onion tops or chives, garlic and salt, and eggs together.
  • Then add 1/2 cup (125 ml) of bouillon or onoin soup mix, and mix all together well.
  • Season anyway you want to taste. (We like to add a bit of sugar and red chiles)
  • Bake in well greased 9 x 13 inch cake pan at 300 degrees (150 C.) for 1 to 2 hours.
This is for traditional Czech Easter Meals.

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