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.
German Hackbraten surrounded by vegetables.
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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.
Heat 1 tablespoon of butter in a skillet and sauté the onions until they are golden brown. Allow them to cool slightly before incorporating them into the mixture.
Shaping the meatloaf into an oval form.
Mix and Shape:
In a large bowl, combine the ground meat, soaked bread, sautéed onions, eggs, mustard (affiliate link), gherkins, paprika, salt, and pepper. Thoroughly mix all ingredients by hand. Preheat the oven to 180°C (356°F) and lightly grease a baking dish. Form the mixture into an oval loaf within the dish.
Bake and Serve:
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.
Hackbraten with Rahmsauce
- German Meatloaf with Gravy (Rahmsauce)
- Accompaniments for Meatloaf
- 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
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 !!!!
German Meat Loaf Video :
