Traditional Czech meatloaf, according to the chefs

Good beer and honest cooking

Lokál is a dream which came true – one of a Czech pub where regulars feel at home. In 2009 we opened Lokál Dlouháááá, and the others soon followed. Today we have nine locations – seven in Prague, one in Brno and another in Pilsen.
We serve beer that's fresh, right to the last sip, and real home cooking. Lokál is a place where good beer and honest food matter.

Come on in!

Prepare it as a snack in the morning, or a cold lunch for work. Put a slice between two pieces of bread, spread with mustard (try Lokál's own) and don't forget the pickles.

Ingredients for 10 servings:

• 2½ bread buns
• 125 ml milk or pork stock
• 200 g onions, finely chopped
• 40 g chopped garlic
• 20 g bacon or fatty smoked meat
• 100 g lard
• 300 g pork shoulder
• 300 g pork belly (fattier part)
• 100 g pork neck
• 400 g beef neck
• 3 eggs
• 50 g pork belly

Spices to taste:

• salt
• ground black pepper
• crushed cumin
• marjoram

Procedure:

1. Cut the buns into cubes. Soak half of them in milk or broth.
2. Fry half of the onion, garlic and bacon in lard, and let cool.
3. Cut all the meat into smaller cubes. Mix the pork with the cooled onion mixture and the soaked bread.
4. Grind the remaining meat coarsely, and the beef neck finely. Combine all the mixtures with the eggs and season.
5. Shape the mixture and wrap it in the peritoneum. Place in a baking dish, and cover lightly with water.
6. Bake in an oven preheated to 180 °C for 80-90 minutes.
7. Cut the finished meatloaf into slices and serve as you like, with boiled or mashed potatoes, or potato salad.
8. Don't eat it all at once, save some for the morning!

The text was published in the Štamgast newspaper, which you can pick up for free in Lokál restaurants. You can browse it online here. Have fun reading!