Czech Republic/Czechia: Sekaná (Meatloaf)

CLICK HERE FOR THE RECIPE I USED

I like meatloaf but don't make it very often because I'm the only one in the house that eats it. When I stumbled across this recipe, it gave me reason to make some meatloaf!

And it was good, not great, but good enough.

I need to learn that when people mention onions in their recipes, they mean normal sized onions not the ones that my local grocery story carries that are roughly the size of baby's head. They are huge onions and when recipes call for 2 onions, I'm better served by using half of one of our ginormous onions. I keep forgetting that our onions are not normal.

I think, if I were to make it again, I would use a little less onion and maybe cook the onions just enough to soften them up before adding them to the meatloaf because, even after the 1 hour cooking time, the onions were still distractingly crunchy. Maybe they weren't as finely diced as they should have been? That would be a minor adjustment to make in the future, should I decide to make it again.

There's nothing wrong with this recipe, it was good! The adjustments that I would make would be because of the mutant onions we get here and not due to anything wrong with the recipe! I will happily eat the leftovers! And, if I get motivated to make meatloaf again in the future, I would make this again!