Meatloaf Recipe INSTRUCTIONS 1. Preheat oven to 350°F (175°C). 2. Cut the top off french bread. Scoop out the center to leave a hollow shell. Crumble the scooped out bread and set aside. 3. In a skillet over medium-high heat, brown ground beef with chopped onion and chopped celery; drain. Add salt, pepper, and tomato sauce; mix well. 4. Stir in the reserved bread crumbs and eggs; mix well. Spoon into the bread shell and place on a baking sheet. 5. Replace the top and arrange sliced cheddar cheese on top. 6. Bake for 30 minutes. The meatloaf recipe is reay...enjoy it ! meatloaf recipe-with-mushroom-sauce
Quick and Easy French Onion Meatloaf is a game-changer for weeknight dinners. This recipe combines the classic comfort of meatloaf with the rich, savory flavors of French onion soup. Here's what makes it so special:
Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line a baking dish with foil and spray with non-stick spray.
In a large mixing bowl, whisk together the onion soup mix, eggs, water, and ⅓ cup ketchup until well combined.
Add ground beef, bread crumbs, and black pepper. Gently mix until just combined—avoid overmixing.
Form the meat mixture into a loaf and place in the prepared pan.
Bake for 1 hour to 1 hour 15 minutes, checking for doneness around the 1-hour mark. You’ll know it’s done when the internal temperature hits 165°F.
Tips and Variations:
Don't overmix the meat mixture to avoid a dense meatloaf.
Use a meat thermometer to ensure the meatloaf is cooked to perfection.
Let it rest for 5-10 minutes before slicing and serving.
You can make it ahead of time and refrigerate or freeze for later use.
Try adding shredded cheese or caramelized onions on top for extra flavor www.lazymealprep.com.
This French Onion Meatloaf is a crowd-pleaser, and its ease of preparation makes it a staple for busy weeknights. Give it a try and enjoy
ANOTHER INGREDIENT Ingredient
s:
* 2 pounds lean ground beef * 1/2 cup rolled oats * 1/2 cup fine dry bread crumbs * 1 egg, lightly beaten * 1 can condensed French onion soup, undiluted * 1/4 teaspoon salt * 1/4 teaspoon pepper * 1 tablespoon dried parsley flakes * ketchup or barbecue sauce, optional
INSTRUCTIONS Combine all ingredients in a bowl; pack into a meatloaf pan or large loaf pan. Bake at 350° for about 1 hour and 15 minutes. Spread top with a little barbecue sauce or ketchup about 5 or 10 minutes before done. Let rest a few minutes before slicing. The meatloaf recipe French is ready to serves 6 to 8. meatloaf-recipe
If you are in search of a substantial and comforting meal that nearly prepares itself, Hackbraten is the answer! This classic German meatloaf is baked in the oven and accompanied by a rich, creamy Rahmsauce that elevates it to a new level.
While it bakes, you will have ample time to prepare your preferred side dishes, or simply take a moment to relax instead. This Hackbraten recipe is incredibly adaptable, easy to scale for larger gatherings, straightforward to modify according to your preferences, and the leftovers are just as delicious (if not more so) the following day.
German Meatloaf on a blue and white plate.
German Meatloaf Recipe
The charm of this German-style meatloaf lies in the fact that there is no definitive recipe; you can season it to your liking. A well-liked variation features a boiled egg placed in the center of the loaf. However, since my husband does not enjoy boiled eggs, I omit them from my Hackbraten recipe.
In this five-day series, you will learn the fundamentals of German cuisine and quickly become acquainted with the food culture.
Ingredients:
Ground Meat (Mince): In Germany, the most prevalent type of mince is a combination of pork and beef. The pork contributes fat, which ensures the meatloaf remains juicy and tender. While you can use solely ground beef, it will alter the texture; beef is leaner, which may result in a denser and drier meatloaf.
Stale Bread Rolls: It is advisable to avoid sandwich bread or toast. Instead, choose crusty rolls or pieces of baguette. These provide the Hackbraten with a light, airy texture. Be sure to soak the bread and then extract as much water as possible before incorporating it into the mixture.
Onion: Finely chopped to enhance flavor and moisture.
Pickled Gherkins (affiliate link) (or Cornichons): Opt for dill gherkins or dill pickles, avoiding the sweet variety, for a tangy and savory element.
Fresh Parsley: A small bunch, finely chopped, contributes freshness and color.
Eggs: Help bind the meatloaf and everything combined.
Seasonings include salt, pepper, sweet paprika, and mustard (affiliate link) (German mustard (affiliate link) is preferable, although Dijon is also suitable).
Butter: Applied on top to assist in forming a golden, crispy crust during the baking process.
How to prepare Hackbraten
You may also view the preparation of the meatloaf by accessing the recipe video.
For comprehensive instructions and precise measurements, please refer to the printable recipe card.
Ingredients for Hackbraten: pepper, mustard, sweet paprika, parsley, ground meat, eggs, salt, onions, and pickled gherkins.
Prepare the Meatloaf mixture.
Cut the bread rolls into small pieces and immerse them in warm water. After they have softened, extract as much moisture as possible. Finely dice the onions, gherkins, and parsley.
Bake for approximately 45 minutes, brushing the top with melted butter every 10 minutes to achieve a golden crust. The meatloaf is ready when the internal temperature reaches 75°C (170°F).
Recipe Variations:
Utilize a rectangular baking dish or loaf pan to provide your meatloaf with a more distinct shape.
For a traditional variation, incorporate hard-boiled eggs in the center. Boil and peel the eggs in advance, but be cautious not to overcook them, as they will continue to cook in the oven and may become dry. Form half of the meat mixture into a base, position the eggs in the center, and cover with the remaining meat.
Experiment with various seasonings and herbs for hackbraten, such as sage (affiliate link), tarragon, or oregano, to alter the flavor.
Instead of applying melted butter, consider wrapping the meatloaf in bacon. This method results in a crispy, flavorful crust while ensuring the interior remains moist and tender.
In Germany, meatloaf is typically served as the main course alongside a variety of side dishes.
Common side dishes for meatloaf consist of:
Parsley potatoes
German potato dumplings
Red cabbage with apple
Boiled vegetables
Gravy options for meatloaf include:
Rahmsauce (German Cream Sauce)
Jager Sauce (German Mushroom Sauce)
Storage Guidelines
Cooked Hackbraten can be refrigerated for 2–3 days. Reheat in the oven or microwave until thoroughly warmed.
For extended storage, freeze the meatloaf in slices. Place them in airtight freezer bags or containers to preserve freshness.
Cultural Context
What ingredients are used in German meatloaf?
Meatloaf is a dish prepared from ground (or minced) meat, usually seasoned with spices like mustard, paprika, and chopped gherkins. Binding agents such as bread and eggs are incorporated, and the mixture is shaped into a loaf and baked.
What is the German term for Meatloaf?
In Germany, meatloaf is primarily referred to as Hackbraten, a compound term derived from Hack (minced or ground meat) and Braten (roast). Thus, it translates to Ground Meat Roast in English.
Other regional designations include Falscher Hase and Heuchelhase, both translating to “Fake Rabbit” or “Pretend Rabbit,” humorously referencing the dish's shape and presentation.
In Austria and certain areas of southern Germany, the dish is also known as Faschierter Braten, meaning “minced roast” (with faschiert being another term for minced).
What is the origin of the term "Falscher Hase"?
The term Falscher Hase (translated as “Fake Rabbit”) originates from post-war Germany, when meat was in short supply. To adapt, home cooks would mold meatloaf to mimic a traditional roast rabbit, often using available ingredients like ground meat, eggs, and breadcrumbs. The dish earned its name as a playful reference to this improvised substitute..
Notes
Recipe Variations
Use a loaf tin or rectangular dish for a more defined shape.
Add boiled eggs to the center of the loaf—just don’t overcook them, as they’ll continue cooking in the oven.
Experiment with herbs like sage, tarragon, or oregano for different flavors.
Wrap the meatloaf in bacon instead of brushing with butter for a crispy exterior and moist interior.
Storage Instructions
Cooked Hackbraten keeps in the fridge for 2–3 days and can be reheated in the oven or microwave.For longer storage, freeze in slices using airtight freezer bags or containers.
A great meatloaf recipe to try !
INSTRUCTIONS
3/4 pound lean ground beef
1/4 pound ground pork
1 onion, chopped
2 large eggs, beaten
3 tablespoons soft bread crumbs
3 tablespoons cold water
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon paprika
1 teaspoon prepared mustard
1/2 teaspoon salt
3 hard-cooked eggs, peeled and sliced
4 strips of bacon, divided use
1/4 cup vegetable oil
1 cup beef broth
1/4 cup water
2 teaspoons cornstarch
1/2 cup sour cream
INGREDIENTS
1. Thoroughly combine ground beef, ground pork, chopped onion, beaten eggs, soft bread crumbs, first addition of water, parsley, paprika, prepared mustard and salt. Flatten the mixture into an 8-inch square baking pan. Arrange hard-cooked eggs in a row in the middle of the meat, folding over both sides to form a meat loaf.
2. Preheat oven to 350°F (175°C).
3. Dice half of the bacon (cut remaining bacon in half crosswise and set aside) and cook over medium heat in a large, oven-safe pot. When fat is rendered, remove bacon and discard. Add oil to bacon fat and increase heat to medium-high. Add meat loaf to pan and carefully brown on all sides. Arrange reserved bacon strips on top of meat loaf and bake, uncovered, for 45 minutes. Baste often with beef broth.
4. Remove meat loaf from pot and hold warm in a serving dish. Transfer pan juices to a small saucepan and heat over medium-high heat. Combine remaining water and cornstarch and stir into pan juices. Bring to a simmer and stir until thickened. Remove from heat and stir in sour cream; taste for seasoning. Pour on top of meat loaf before serving. The German meatloaf recipe is ready to serve 6 persons...enjoy the German Meat Loaf recipes !!!!
EXPERT TIP: We enjoy using ground Wagyu, which offers a delightful flavor and the tenderness associated with highly marbled beef. It is typically available in the meat section of most well-stocked supermarkets. If Wagyu is unavailable, do not worry! An 85% lean ground beef will work perfectly. You may also opt for a mix of beef, pork, veal, chicken, or turkey. As previously mentioned, we appreciate the flavor and texture that beef and pork provide when combined.
The inclusion of seasoned panko bread crumbs, eggs, tomato sauce, onions, herbs, parmesan cheese, and balsamic sauce ensures a deeply flavorful meatloaf every time!
A glass bowl containing ground meat with eggs, bread crumbs, cheese, and fresh herbs.
Certainly, you can shape the loaf using your hands and place it on a greased, rimmed baking pan. That is perfectly acceptable.
However, we find that placing the meatloaf mixture into a damp 8½”x4½” or 9″x5″ loaf pan aids in creating the ideal loaf.
EXPERT TIP: Utilize a damp paper towel to moisten the interior of the loaf pan. This facilitates the uncooked loaf slipping out of the pan easily when turned onto the baking sheet. Once again, ensure you use a baking sheet with a rim, as there will be excess grease released from the meatloaf during baking.
After baking the finest meatloaf for 50 minutes, it is now time to apply the topping.
This recipe incorporates balsamic vinegar throughout, and the sauce consists of a straightforward blend of balsamic vinegar and tomato sauce.
Apply a layer of the sauce and then place the loaf back in the oven for an additional 20 minutes of baking. Once the loaf is fully cooked, we add another layer.
After baking the finest meatloaf for 50 minutes, it is now time to apply the topping.
This recipe incorporates balsamic vinegar throughout, and the sauce consists of a straightforward blend of balsamic vinegar and tomato sauce.
Apply a layer of the sauce and then place the loaf back in the oven for an additional 20 minutes of baking. Once the loaf is fully cooked, we add another layer.
A hand is using a brush to spread tomato sauce over the top of the partially cooked finest meatloaf.
HOW TO SERVE THE FINEST MEATLOAF
This meatloaf is incredibly rich in flavor, making it truly remarkable.
Allow the loaf to rest for approximately 10 minutes to let the juices redistribute.
It slices easily and presents beautifully for a hungry family.
A finest meatloaf displayed on a white platter alongside a bowl of mushroom gravy.
THE MUSHROOM GRAVY ENHANCES IT SIGNIFICANTLY
We simply cannot leave it as is; how could we?
The mushroom gravy is a straightforward yet profoundly flavorful sauce that pairs perfectly with the sliced meatloaf.
EXPERT TIP: The gravy can be prepared quickly after returning the meatloaf to the oven for its final cooking, or it can be made up to a day in advance and stored in an airtight container in the refrigerator.
THE ULTIMATE COMFORT FOOD
Many meatloaves over the years have suffered from lack of seasoning and overcooking, resulting in bland and dry dishes.
Well, everyone, we are thrilled for you to create what is truly the best meatloaf in the world. It is packed with flavor and exceptionally moist.
And just wait until the next day when you prepare Best-Ever Meatloaf Sandwiches! Incredible!! Just look at this meatloaf!
Two slices of meatloaf on a white plate with mushroom gravy generously poured over the top.
Ready to elevate this classic dish to amazing heights!
Notes
We have a preference for seasoned Panko breadcrumbs; however, regular breadcrumbs, whether seasoned or plain, will suffice as well.
If an 8"x4" loaf pan is unavailable, you can easily shape the loaf by hand on a rimmed baking sheet.
Upon removing the pan after the initial 50 minutes of baking, you may notice that some cheese has leaked from the loaf and begun to brown at the edges. Simply use a small knife to trim it off and discard it.
The mushroom gravy can be prepared up to one day in advance. Just reheat it on the stove prior to serving.
The meatloaf mixture can be prepared 3 to 4 hours before baking. Ensure it is covered and stored in the refrigerator until you are ready to bake.
The cooked meatloaf can be stored in the refrigerator for up to one week and freezes exceptionally well for up to one month.
INSTRUCTIONS In a large mixing bowl, combine ground meats; blend with the finely chopped onion and set aside. Tear the trimmed bread into small pieces; soak in the milk until most of the milk has been absorbed. In a medium bowl, combine the soaked bread with the beaten eggs, ketchup, Worcestershire sauce, and mustard. With your hands, blend the egg mixture thoroughly with the meat. Season with salt and pepper. Place one-third of the meat mixture on a baking sheet (with sides), mounding it slightly in the center. Form mixture into an oval shape. Place the hard-cooked egg in the center; mound the remaining meat on the top and pack down.
2. In a large mixing bowl, combine ground beef, ground pork, 3/4 the amount of ketchup, rye bread, onion, egg, green bell pepper, brown sugar, vinegar, Worcestershire sauce, dry mustard, garlic, salt and pepper. Mix well.
3. On a greased baking sheet, shape mixture into an oval loaf. Brush remaining ketchup on top, cover loosely with aluminum foil and bake 1 hour. Remove foil and bake an additional 15 minutes, until crust is lightly caramelized. Serve the meatloaf warm. Makes 6 servings...enjoy the meatloaf !
* 1 medium tomato, seeds removed, cored, finely chopped
* 1/4 cup onion, finely chopped
* 1/4 cup red bell pepper, finely chopped
* 1/4 cup celery, finely chopped
* 1 1/2 to 2 teaspoons Cajun or Creole seasoning mixture
* 1/2 teaspoon salt
* dash pepper
* 2 teaspoons Worcestershire sauce
* ketchup or chili sauce, optional
Meatloaf INSTRUCTIONS:
Combine all ingredients except ketchup or chili sauce; pack into a loaf pan or meatloaf pan, or shape into a loaf shape and set on a rack or crumpled foil on a shallow baking sheet. Try to keep it out of the drippings with a piece of crumpled foil or a wire rack. If desired, spread ketchup or chili sauce over top about 10 minutes before done.
Bake at 350° for 60 to 70 minutes. The meatloaf recipe of cajun seasoned is ready to serve...great ! Enjoy it !
