{"id":204809,"title":"Meatloaf – americk\u00e1 sekan\u00e1","modified":"2026-11-06T16:54:00+01:00","plain":"Sekan\u00e1 z americk\u00fdch dom\u00e1cnost\u00ed, z mlet\u00e9ho hov\u011bz\u00edho a pe\u010diva namo\u010den\u00e9ho v ml\u00e9ce, ru\u010dn\u011b tvarovan\u00e1 a pot\u0159en\u00e1 ke\u010dupovou glazurou.\n\n\n\nN\u011bkdy ve\u010der dostaneme chu\u0165 na j\u00eddlo, kter\u00e9 se kr\u00e1j\u00ed na po\u0159\u00e1dn\u011b siln\u00e9 pl\u00e1tky a j\u00ed se s hromadou bramborov\u00e9 ka\u0161e. Meatloaf vych\u00e1z\u00ed z trouby s je\u0161t\u011b lesklou \u010dervenou glazurou, zkaramelizovan\u00fdmi okraji a v\u016fn\u00ed tepl\u00e9ho ke\u010dupu a ho\u0159\u010dice. \n\n\n\nP\u0159i kr\u00e1jen\u00ed z\u016fst\u00e1v\u00e1 pl\u00e1tek k\u0159ehk\u00fd a v mase je vid\u011bt cibule a petr\u017eelka. A pokud n\u011bco zbude, studen\u00fd pl\u00e1tek druh\u00fd den skon\u010d\u00ed v sendvi\u010di, kde \u010dasto chutn\u00e1 je\u0161t\u011b l\u00e9pe.\n\n\n\nK tomu mac and cheese a americk\u00e1 ve\u010de\u0159e je kompletn\u00ed\n\n\n\nCo je meatloaf ?\n\n\n\nMeatloaf je sekan\u00e1 z ka\u017edodenn\u00ed americk\u00e9 kuchyn\u011b. Mlet\u00e9 hov\u011bz\u00ed, vejce a sm\u011bs pe\u010diva namo\u010den\u00e9ho v ml\u00e9ce se ru\u010dn\u011b prom\u00edchaj\u00ed s cibul\u00ed a petr\u017eelkou, na plechu vytvaruj\u00ed do podlouhl\u00e9 \u0161i\u0161ky a pot\u00e9 upe\u010dou v troub\u011b pod ke\u010dupovou glazurou. \n\n\n\nPolovinou glazury se sekan\u00e1 pot\u00edr\u00e1 b\u011bhem pe\u010den\u00ed, druh\u00e1 polovina se pod\u00e1v\u00e1 u stolu. V Japonsku se ze stejn\u00e9ho z\u00e1kladu z mlet\u00e9ho masa spojen\u00e9ho namo\u010den\u00fdm pe\u010divem p\u0159ipravuje hambagu, pod\u00e1van\u00fd jako samostatn\u00fd mlet\u00fd steak.\n\n\n\nAnglick\u00fd n\u00e1zev popisuje p\u0159esn\u011b to, co vid\u00edme : maso ve tvaru bochn\u00edku. Ve francouz\u0161tin\u011b se mu \u0159\u00edk\u00e1 jednodu\u0161e masov\u00fd chl\u00e9b ; americkou verzi pozn\u00e1te podle sladkokysel\u00e9 glazury.\n\n\n\nDal\u0161\u00ed klasika z mlet\u00e9ho hov\u011bz\u00edho : chili con carne\n\n\n\nOd mechanick\u00e9ho ml\u00fdnku k ve\u010de\u0159\u00edm v 50. letech\n\n\n\nMlet\u00e9 maso pe\u010den\u00e9 ve tvaru bochn\u00edku se v evropsk\u00fdch kuchyn\u00edch p\u0159ipravovalo u\u017e d\u0159\u00edve, americk\u00fd meatloaf ale za mnoh\u00e9 vd\u011b\u010d\u00ed mechanick\u00e9mu ml\u00fdnku na maso, kter\u00fd se roz\u0161\u00ed\u0159il v 19. stolet\u00ed. Tuh\u00e9 kusy masa se kone\u010dn\u011b daly snadno uml\u00edt doma a staly se levn\u00fdm z\u00e1kladem, kter\u00fd sta\u010dilo ochutit a up\u00e9ct v troub\u011b. \n\n\n\nNa konci 19. stolet\u00ed se v Nov\u00e9 Anglii sekan\u00e1 ob\u010das pod\u00e1vala k sn\u00eddani, aby se spot\u0159ebovaly zbytky hov\u011bz\u00edho.\n\n\n\nB\u011bhem velk\u00e9 hospod\u00e1\u0159sk\u00e9 krize ve 30. letech se z n\u00ed stalo \u00fasporn\u00e9 j\u00eddlo : star\u0161\u00ed pe\u010divo, ovesn\u00e9 vlo\u010dky nebo slan\u00e9 krekry umo\u017e\u0148ovaly nasytit rodinu i s mal\u00fdm mno\u017estv\u00edm masa. Po v\u00e1lce kucha\u0159ky z 50. let ust\u00e1lily dodnes pou\u017e\u00edvanou podobu s masem, pojivem a ke\u010dupovou glazurou.\n\n\n\n\u010ctvere\u010dek cornbreadu na vyt\u0159en\u00ed glazury\n\n\n\nMeatloaf se tak za\u0159adil mezi obl\u00edben\u00e1 j\u00eddla na americk\u00e9m stole vedle Big Macu nebo Philly cheesesteaku. P\u0159ipravuje se hlavn\u011b k ve\u010de\u0159i ve v\u0161edn\u00ed dny a zbytky se druh\u00fd den pou\u017e\u00edvaj\u00ed do sendvi\u010d\u016f.\n\n\n\nHlavn\u00ed suroviny na meatloaf\n\n\n\n\n\n\n\nMlet\u00e9 hov\u011bz\u00ed by m\u011blo obsahovat p\u0159ibli\u017en\u011b 15 % tuku : s 5 % bude sekan\u00e1 such\u00e1 a hutn\u00e1. Hod\u00ed se i sm\u011bs hov\u011bz\u00edho a vep\u0159ov\u00e9ho. Dva pl\u00e1tky pe\u010diva namo\u010den\u00e9 v ml\u00e9ce a rozma\u010dkan\u00e9 na ka\u0161i udr\u017e\u00ed maso vl\u00e1\u010dn\u00e9 a vejce v\u0161e spoj\u00ed, aby se sekan\u00e1 dala \u00fahledn\u011b kr\u00e1jet.\n\n\n\nSyrov\u00e1 cibule nakr\u00e1jen\u00e1 na kosti\u010dky a nasekan\u00e1 petr\u017eelka pat\u0159\u00ed do masa, nikdy navrch. Dochucen\u00ed dopln\u00ed s\u016fl, \u010dern\u00fd pep\u0159 a trocha worcestersk\u00e9 om\u00e1\u010dky, kter\u00e1 zv\u00fdrazn\u00ed chu\u0165 umami hov\u011bz\u00edho masa.\n\n\n\nGlazura spojuje ke\u010dup, hn\u011bd\u00fd t\u0159tinov\u00fd cukr, dijonskou ho\u0159\u010dici, worcesterskou om\u00e1\u010dku a k\u0159en ze skleni\u010dky, kter\u00fd j\u00ed dod\u00e1 lehkou \u0161tiplavost. Evropsk\u00fd ke\u010dup b\u00fdv\u00e1 o n\u011bco m\u00e9n\u011b sladk\u00fd a kyselej\u0161\u00ed ne\u017e americk\u00fd, tak\u017ee glazura m\u00e1 trochu ost\u0159ej\u0161\u00ed chu\u0165.\n\n\n\nRady pro p\u0159\u00edpravu poveden\u00e9ho meatloafu\n\n\n\nKdy\u017e se sekan\u00e1 vytvaruje ru\u010dn\u011b na plechu m\u00edsto up\u011bchov\u00e1n\u00ed do chleb\u00ed\u010dkov\u00e9 formy, ze v\u0161ech stran zezl\u00e1tne a vype\u010denou \u0161\u0165\u00e1vu lze snadno odebrat l\u017e\u00edc\u00ed. Nejspolehliv\u011bj\u0161\u00edm vod\u00edtkem z\u016fst\u00e1v\u00e1 teplom\u011br : 71 \u00b0C uprost\u0159ed. P\u0159ed kr\u00e1jen\u00edm nechte sekanou 5 a\u017e 10 minut odpo\u010dinout, aby se dala nakr\u00e1jet na \u00fahledn\u00e9 pl\u00e1tky.\n\n\n\nPro osv\u011b\u017een\u00ed trocha coleslawu jako p\u0159\u00edloha\n\n\n\nK ve\u010de\u0159i se pod\u00e1v\u00e1 s odlo\u017eenou glazurou, bramborovou ka\u0161\u00ed, zelen\u00fdmi fazolkami s \u010desnekem a citronem nebo s mac and cheese. Dob\u0159e se hod\u00ed i cibulov\u00e9 krou\u017eky, bat\u00e1tov\u00e9 hranolky nebo bramborov\u00fd sal\u00e1t. Druh\u00fd den ze studen\u00e9ho pl\u00e1tku mezi dv\u011bma kraj\u00ed\u010dky toastov\u00e9ho chleba s majon\u00e9zou, raj\u010detem a ledov\u00fdm sal\u00e1tem vznikne v\u00fdborn\u00fd sendvi\u010d.\n\n\n\n\n\n\tMeatloaf\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tGlazura2 l\u017e\u00edce hn\u011bd\u00e9ho t\u0159tinov\u00e9ho cukru2 l\u017ei\u010dky worcestersk\u00e9 om\u00e1\u010dky1 l\u017e\u00edce dijonsk\u00e9 ho\u0159\u010dice4 l\u017e\u00edce ke\u010dupu1 l\u017e\u00edce k\u0159enu (p\u0159ipraven\u00e9ho, ze skleni\u010dky)Chlebov\u00e1 ka\u0161e2 pl\u00e1tky chleba ((b\u00edl\u00e9ho, celozrnn\u00e9ho, \u017eitn\u00e9ho nebo kv\u00e1skov\u00e9ho))120 ml ml\u00e9kaSekan\u00e1900 g hov\u011bz\u00edho masa (mlet\u00e9ho (z k\u00fdty nebo loupan\u00e9 plece))1 vejce1 l\u017ei\u010dka soli (ko\u0161er, nebo 0.5 l\u017ei\u010dky jemn\u00e9 soli)0.75 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e, (\u010derstv\u011b mlet\u00e9ho)1 l\u017ei\u010dka worcestersk\u00e9 om\u00e1\u010dky1 mal\u00e1 cibule, (nakr\u00e1jen\u00e1 na kosti\u010dky)4 l\u017e\u00edce petr\u017eelky (\u010derstv\u00e9, nasekan\u00e9)\t\n\t\n\t\tP\u0159\u00edpravaP\u0159edeh\u0159ejte troubu na 180\u00b0C.Plech s okrajem vylo\u017ete pe\u010dic\u00edm pap\u00edrem nebo alobalem.GlazuraDo mal\u00e9 misky dejte hn\u011bd\u00fd t\u0159tinov\u00fd cukr, worcesterskou om\u00e1\u010dku ur\u010denou na glazuru, dijonskou ho\u0159\u010dici, ke\u010dup a k\u0159en.Metli\u010dkou prom\u00edchejte dohladka.Glazuru rozd\u011blte na dv\u011b poloviny: jednou pot\u0159ete sekanou, druhou pod\u00e1vejte zvl\u00e1\u0161\u0165 u stolu.Chlebov\u00e1 ka\u0161eChleba natrhejte na velmi mal\u00e9 kousky.Kousky chleba dejte do mal\u00e9 misky.Chleba zalijte ml\u00e9kem.Nechte 5 minut nas\u00e1knout, dokud se v\u0161echno ml\u00e9ko nevst\u0159eb\u00e1 a chleba nebude \u00fapln\u011b m\u011bkk\u00fd a rozmo\u010den\u00fd.Chleba rozma\u010dkejte kone\u010dky prst\u016f na ka\u0161i.Sekan\u00e1Mlet\u00e9 hov\u011bz\u00ed maso dejte do velk\u00e9 m\u00edsy.P\u0159idejte chlebovou ka\u0161i.Rukama prom\u00edchejte a rozma\u010dk\u00e1vejte v\u011bt\u0161\u00ed kousky chleba, dokud se chleba t\u00e9m\u011b\u0159 \u00fapln\u011b nespoj\u00ed s masem.P\u0159idejte vejce, s\u016fl, pep\u0159 a worcesterskou om\u00e1\u010dku ur\u010denou do sekan\u00e9.Rukama prom\u00edchejte, aby se v\u0161e rovnom\u011brn\u011b spojilo.P\u0159idejte cibuli a petr\u017eelku.Prom\u00edchejte, aby se cibule a petr\u017eelka rovnom\u011brn\u011b rozpt\u00fdlily ve sm\u011bsi.Masovou sm\u011bs p\u0159endejte na p\u0159ipraven\u00fd plech.Rukama vytvarujte podlouhlou \u0161i\u0161ku.Pe\u010den\u00edVlo\u017ete do trouby a pe\u010dte 30 minut.Vyjm\u011bte plech z trouby.Polovinu glazury ur\u010denou na pot\u0159en\u00ed rozet\u0159ete po cel\u00e9m vr\u0161ku sekan\u00e9.Vra\u0165te do trouby na 20 a\u017e 30 minut, dokud teplom\u011br zap\u00edchnut\u00fd do st\u0159edu sekan\u00e9 neuk\u00e1\u017ee 71\u00b0C.Odpo\u010dinut\u00ed a pod\u00e1v\u00e1n\u00edP\u0159ed kr\u00e1jen\u00edm nechte sekanou 5 a\u017e 10 minut odpo\u010dinout.B\u011bhem odpo\u010d\u00edv\u00e1n\u00ed l\u017e\u00edc\u00ed odstra\u0148te b\u011blav\u00fd v\u00fdpek (sra\u017een\u00e9 b\u00edlkoviny), kter\u00fd se nahromadil kolem masa.Sekanou p\u0159eneste na serv\u00edrovac\u00ed m\u00edsu.Nakr\u00e1jejte na pl\u00e1tky.Pod\u00e1vejte s odlo\u017eenou glazurou zvl\u00e1\u0161\u0165.\t\n\t\n\t\tMaso: v receptu se pou\u017e\u00edv\u00e1 mlet\u00e9 hov\u011bz\u00ed z k\u00fdty, hod\u00ed se i loupan\u00e1 plec. Ve Francii se vyhn\u011bte mlet\u00e9mu hov\u011bz\u00edmu s 5 % tuku, je p\u0159\u00edli\u0161 libov\u00e9: sekan\u00e1 by byla such\u00e1 a hutn\u00e1. S\u00e1hn\u011bte po mase s 15 % tuku nebo hov\u011bz\u00ed sm\u00edchejte s trochou mlet\u00e9ho vep\u0159ov\u00e9ho. V N\u011bmecku se hod\u00ed sm\u011bs mlet\u00e9ho masa (polovina hov\u011bz\u00edho, polovina vep\u0159ov\u00e9ho). M\u016f\u017eete tak\u00e9 pou\u017e\u00edt sm\u011bs hov\u011bz\u00edho a vep\u0159ov\u00e9ho nebo hov\u011bz\u00edho a telec\u00edho, p\u0159\u00edpadn\u011b mlet\u00e9 hov\u011bz\u00ed s 10 % tuku pro o n\u011bco leh\u010d\u00ed variantu.\nS\u016fl: v receptu se pou\u017e\u00edv\u00e1 ko\u0161er s\u016fl Diamond Crystal, kter\u00e1 p\u0159i stejn\u00e9m objemu sol\u00ed v\u00fdrazn\u011b m\u00e9n\u011b ne\u017e jemn\u00e1 s\u016fl, proto ji nahra\u010fte jen p\u016fl l\u017ei\u010dkou jemn\u00e9 soli.\nK\u0159en: najdete ho ve skleni\u010dce v odd\u011blen\u00ed dochucovadel (v N\u011bmecku pod n\u00e1zvem Meerrettich). Glazu\u0159e dod\u00e1 lehkou \u0161tiplavost. Pokud k\u0159en nem\u00e1te r\u00e1di, m\u016f\u017eete ho nahradit bourbonem, kter\u00fd dod\u00e1 kou\u0159ov\u011bj\u0161\u00ed chu\u0165. Worcesterskou om\u00e1\u010dku (Lea & Perrins) najdete ve v\u011bt\u0161in\u011b evropsk\u00fdch supermarket\u016f. Evropsk\u00fd ke\u010dup je o n\u011bco m\u00e9n\u011b sladk\u00fd a kyselej\u0161\u00ed ne\u017e americk\u00fd.\nForma nebo plech: sekanou m\u016f\u017eete p\u00e9ct ve form\u011b na chleb\u00ed\u010dek, lep\u0161\u00ed je ale vytvarovat ji rukama na plechu, proto\u017ee tak sn\u00e1ze odstran\u00edte \u0161\u0165\u00e1vu, kter\u00e1 se b\u011bhem pe\u010den\u00ed uvol\u0148uje. Pro mini sekan\u00e9 rozd\u011blte sm\u011bs na 6 a\u017e 8 mal\u00fdch \u0161i\u0161ek a pe\u010dte 20 a\u017e 25 minut podle velikosti. Sekan\u00e1 o hmotnosti 900 g se obvykle upe\u010de za 45 a\u017e 60 minut: nejspolehliv\u011bj\u0161\u00edm ukazatelem je teplota 71\u00b0C ve st\u0159edu.\nDal\u0161\u00ed obm\u011bny: p\u0159idejte su\u0161en\u00e9 bylinky nebo ko\u0159en\u00ed (oregano, bazalku, tymi\u00e1n, cibulov\u00fd pr\u00e1\u0161ek, \u010desnekov\u00fd pr\u00e1\u0161ek); \u010derstv\u00fd chleba rozmixujte na jemnou strouhanku, aby se l\u00e9pe zapracoval; chleba nahra\u010fte ovesn\u00fdmi vlo\u010dkami (jemn\u00fdmi nebo klasick\u00fdmi, nikdy drcen\u00fdm ovesn\u00fdm zrnem), strouhankou panko nebo rozdrcen\u00fdmi krekry, v\u0161e d\u016fkladn\u011b namo\u010dte; ml\u00e9ko nahra\u010fte rostlinn\u00fdm n\u00e1pojem; pou\u017eijte bezlepkov\u00fd chleba a bezlepkovou worcesterskou om\u00e1\u010dku.\nP\u0159\u00edprava p\u0159edem: syrovou sm\u011bs m\u016f\u017eete uchovat jeden den v lednici v m\u00edse zakryt\u00e9 potravinovou f\u00f3li\u00ed. Vyndejte ji asi 20 minut p\u0159ed pe\u010den\u00edm a pot\u00e9 vytvarujte sekanou.\nSkladov\u00e1n\u00ed: zbytky vydr\u017e\u00ed v lednici a\u017e 5 dn\u00ed, dob\u0159e zabalen\u00e9 nebo ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b. Pl\u00e1tky oh\u0159\u00edvejte 30 a\u017e 45 sekund v mikrovlnn\u00e9 troub\u011b nebo zabalen\u00e9 v alobalu 10 a\u017e 15 minut v troub\u011b p\u0159i 150\u00b0C. Upe\u010denou sekanou m\u016f\u017eete zmrazit na 3 m\u011bs\u00edce, zabalenou ve dvou vrstv\u00e1ch; syrovou sekanou na 2 a\u017e 3 m\u011bs\u00edce, p\u0159ed pe\u010den\u00edm ji nechte \u00fapln\u011b rozmrazit a pot\u00e9 upe\u010dte a pot\u0159ete glazurou podle receptu.\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/204809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=204809"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/204809\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/204643"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=204809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=204809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=204809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}