Baked meatloaf with Slovak potato chowder


Last time Spanish, today Slovak! I am pretty sure that all Slovaks know what I am talking about because this is quite typical Slovak recipe.

Actually we all can remember it mainly from our school canteens. Yes, school canteens! I mean, not everyone has nice memories on food from school canteens but everything depends on preparation of the food and ingredients. This old fashioned dish is nowadays gaining popularity again after some years of break.  I consider it as a perfect autumn/winter dish, that warms you and makes you full for hours. It is very rich and tasty meal and the combination of baked meatloaf with creamy potato chowder is absolutely amazing. Talking about this chowder, I am sharing with you the slovak version of it and it has nothing to do with any other potato chowders you could come across. It is very simple but as I said many times: “There is a beauty in simplicity”. Another advantage of this recipe is that you can prepare it wherever you are, you do not need any special Slovak ingredients. The meatloaf I prepared is the one typical in Slovakia and a bit different to English one. The whole preparation time does not take a lot at all because all you do is just mix few ingredients together and let it bake. While your meatloaf is being baked, you can cook the chowder. Pretty easy, pretty good 🙂

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  • 500g minced meat (you can use pork or beef or even mix of both as I did)
  • 1 clove of garlic, chopped
  • 1 onion, finely chopped
  • 1/2 cup of breadcrumbs
  • salt and pepper
  • marjoram
  • 1 egg
  • oil

Potato chowder

  • 600g potatoes
  • 1package cooking cream (around 200g)
  • 3 bay leaves
  • salt
  • 1/2 cup of milk
  • 1/2 Tsp paprika
  • 1Tbs sugar
  • 3Tbs vinegar
  • 2Tbs flour


  • For the meatloaf, mix all the ingredients together except the oil. Form it into the shape of loaf and lightly cover with a bit of breadcrumbs that are left.  Place the meatloaf in baking dish where you poured half cup of water. Pour a bit of oil over it and bake it covered in preheated oven for about 45mins on 185 degrees. Then bake it for 15 mins more uncovered so the top of the meatloaf will be a bit crispy and golden.
  • For the potato chowder place all potatoes into a pot and cover them all with water. Add salt, pepper, paprika, bay leaves and let it cook till they are almost done. Meanwhile in a smaller bowl mix well together cream, milk and flour. When the potatoes are almost cooked add the cream mixture, mix it well and let it simmer for 5 minutes more. When the chowder is cooked add vinegar, sugar(optional) and season it if it’s needed. If you find chowder too dense add more milk or if the other way around then add more flour.
  • Serve slices of meatloaf on the top of the chowder.

Note: Sometimes this meal can be served also with slices of bread even though the chowder is meant to be as a side dish. Depends on people 🙂



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