Hackbraten - Bavarian Meat Loaf

Easy & Delicious - Bavarian “Hackbraten” in a Tomato Sauce served with Creamy Mashed Potatoes

Prep-Time:
Cook-Time:

INGREDIENTS (4 Portions)

For Hackbraten

• 1 lb ground beef (traditionally a mix of 50% ground beef and 50% ground pork)

• 1/2 yellow onion

•  3-6 tbsp fresh parsley, chopped

• Salt and pepper

• 1/2 tsp of caraway, ground

• 1/2 tsp coriander, ground

• 1/4 tsp nutmeg

• 1 – 2 tsp marjoram

• 1 1/2 cup breadcrumbs or ¼ of a day-old French baguette or ciabatta

• 3/4 cup lukewarm milk

• 3 eggs

For Tomato Sauce

• 1/2 onion, chopped 

• 1 carrot, chopped

• 4 tbsp double-concentrated tomato paste

• 1 vegetable bouillon cube or 1-2 tsp of loose vegetable bouillon powder

• 1/2 – 1 cup filtered water

• 1 tbsp butter

• 1 tbsp all purpose flour
  or 00 pizza flour

• 1 tbsp heavy whipping cream

UTENSILS

• Large frying pan

• Casserole dish

• Hand blender
  

SIDES

• Mashed potatoes & sauce

• Vegetables (e.g., green beans, carrots, or broccoli)

Hackbraten dough is similar to that of Fleischpflanzerl but includes a bit more bread and one more egg for a fluffier texture. This delicious Bavarian meatloaf recipe features a hearty tomato sauce. However, it is versatile and can also be paired with other gravies, such as Porcini Cream Sauce or Creamy Lemon Zest Sauce.

01

Preheat your oven to 400°F for convection baking. In a large mixing bowl, combine the ground beef, finely minced onion, chopped parsley, and breadcrumbs (or 1/2 inch cubes of the day-old bread). Warm the milk until lukewarm, then pour it over the breadcrumbs, allowing them to soak for a few minutes until fully absorbed.

02

Add the eggs and season the mixture well with salt, pepper, nutmeg, caraway, coriander, and marjoram. Mix everything thoroughly with your hands until well combined. The mixture should feel light and airy yet firm enough to hold its shape. If the mixture is too dry, add another egg or a splash of milk. If it’s too wet, mix in more breadcrumbs until the desired consistency is achieved. Form the mixture into two loaves.

03 

In a casserole dish, place the chopped onion, carrot, tomato paste, and vegetable bouillon cube. Pour enough water (about 3/4 inch) to slightly cover the vegetables. Stir briefly to combine the ingredients Carefully place the formed meatloaves on top of the vegetables in the casserole dish and bake for about 45 minutes.

04

After 45 minutes, remove the casserole dish from the oven. Carefully transfer the meatloaves to a baking sheet lined with parchment paper.  Turn them upside down, add 1/2 tbsp of butter on each piece and return them to the oven at 400°F for an additional 10 – 15 minutes to brown the tops.

05

While the meatloaves are browning, prepare the sauce in the casserole dish on the stovetop. Melt the butter in the casserole dish with the baked vegetables and stir in the flour, cooking for a minute until slightly thickened. Gradually pour in about ½ to 1 cup of water, using a hand blender to mix the ingredients until smooth. Season to taste with salt, pepper, and marjoram. At the end, add a splash (about 1 tbsp) of heavy whipping cream, ensuring it doesn’t boil.

06

Once the Hackbraten is finished baking, remove it from the oven. Slice into ¾-inch slices and serve with creamy mashed potatoes and the tomato sauce. Add cooked vegetables for a complete meal.