Pieczeń z Mięsa Mielonego

Pieczeń z Mięsa Mielonego (Polish Baked Meatloaf)

A classic Polish baked meatloaf made from ground pork and beef, bound with eggs and softened onions, and seasoned generously with garlic and black pepper. It is traditionally served sliced, either warm or cold, with potatoes, pickles, or a simple beet salad.

Prep

20 min

Cook

60 min

Total

80 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) ground pork, moderately fatty, around 20% fat
• •300 g (10½ oz) ground beef, around 15% fat
• •2 whole (2 large) onions, finely diced and softened in butter
• •20 g (1½ tbsp) butter, for sautéing the onions
• •2 cloves garlic, finely grated or pressed
• •2 whole (2 large) eggs, size L, lightly beaten
• •80 ml (⅓ cup) milk, whole milk preferred
• •80 g (1 cup (lightly packed)) stale white bread roll or bun, crust removed, soaked in the milk
• •15 g (3 tbsp) fine dry breadcrumbs, for the pan; plus more if needed to bind
• •12 g (1 tbsp) salt, fine sea or kosher salt
• •3 g (1 tsp) black pepper, freshly ground, generous; use 1½ tsp for a milder result
• •1 g (¼ tsp) marjoram, dried; optional but traditional
• •1 g (¼ tsp) ground nutmeg, optional

Steps

1. 1 Preheat the oven to 180°C (350°F). Butter a loaf pan or standard 22×12 cm (9×5 in) meatloaf pan and dust it with the fine dry breadcrumbs, tapping out the excess.
2. 2 Peel and finely dice the onions. Melt the 20 g butter in a small skillet over medium-low heat and cook the onions with a pinch of salt for 8–10 minutes, until soft and translucent but not browned. Stir in the grated garlic and cook 30 seconds more. Remove from the heat and let cool slightly.
3. 3 Place the crustless bread in a small bowl, pour the milk over it, and let soak for 5 minutes. Squeeze out the excess milk and tear the bread into small pieces.
4. 4 In a large bowl combine the ground pork, ground beef, soaked bread, cooled onion–garlic mixture, beaten eggs, salt, black pepper, marjoram, and nutmeg. Mix by hand just until evenly combined; do not overwork or the loaf will be dense.
5. 5 If the mixture feels very wet, fold in 1–2 more tablespoons of breadcrumbs. The texture should be moist but hold its shape when pressed.
6. 6 Transfer the mixture to the prepared pan and press it in evenly, smoothing the top. For a traditional look, score the top lightly with the back of a spoon in a crosshatch pattern.
7. 7 Bake on the middle rack for 55–65 minutes, until the top is well browned and the juices run clear. The center must reach an internal temperature of 74°C (165°F) on an instant-read thermometer — this is essential for a safe, fully set loaf with both pork and beef.
8. 8 Remove from the oven and let rest in the pan for 10 minutes so the juices redistribute. Carefully lift out using the parchment overhang or by inverting onto a board, then slice and serve warm, or cool fully and serve cold as part of a Polish-style spread.
9. 9 Refrigerate any leftovers, covered, and consume within 3 days. The loaf slices cleanly when cold, making it excellent for sandwiches.