Traditional German Meatloaf (Hackbraten)

German meatloaf sliced and ready to serve.

4 from 1 vote

Traditional German Meatloaf (Hackbraten)

Perfectly moist and packed with flavor, this traditional German meatloaf, or hackbraten, recipe combines ground pork and beef with a blend of spices and a savory glaze for a hearty dish

Prep Time20

Cook Time1 20

Resting Time10

Course: Dinner

Cuisine: German

Servings:

Calories: 682kcal

Author: Jana Dziak

Equipment

Rectangular Loaf Pan 9 inches by 5 inches or approximate

Ingredients

For The Meatloaf

1 lbs ground beef
1 lbs ground pork
1 large onion finely diced
1 cloves garlic minced
2 slices stale bread Or 1/2 cup of breadcrumbs. Stale bread should be soaked in milk or water and the excess liquid then squeezed out.
2 large eggs
¼ cup parsley finely chopped.
1 tablespoon mustard
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon nutmeg Optional.
¼ teaspoon paprika Optional.

For The Glaze

¼ cup ketchup
2 tablespoons brown sugar Or maple syrup.
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce Optional.

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9x5 inch rectangular loaf pan with parchment paper or grease it lightly with butter or lard.
Sauté the onions until golden brown in a bit of fat, oil, or butter. Add the garlic for the last 60 seconds, set aside.
Mix the Meatloaf: If using stale bread, soak it in milk until soft, then squeeze out the excess liquid. If using breadcrumbs, this step is not necessary.
In a large bowl, combine the ground beef, ground pork, soaked bread or breadcrumbs, cooked onion and garlic, eggs, chopped parsley, mustard, salt, pepper, paprika, and nutmeg.
Mix everything together until well combined. It's best to use your hands to ensure the mixture is uniform, but avoid overmixing to keep the meatloaf tender.
Form and Bake: Transfer the mixture to the prepared loaf pan, shaping it into a loaf. Alternatively, shape it into a loaf on a lined baking sheet for a more traditional German appearance.
Bake in the preheated oven for about 1 hour.
Prepare the Glaze: While the meatloaf bakes, mix together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce in a small bowl.
Glaze and Finish Baking: After the meatloaf has baked for 1 hour, remove it from the oven and spread the glaze over the top.
Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the glaze is bubbly and the meatloaf reaches an internal temperature of 160°F (71°C).
Rest and Serve: Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, making the meatloaf moist and easier to slice.

Notes

Storing:

Refrigerate: Cool to room temperature, wrap tightly, and refrigerate for up to 4 days.

Freezing:

Wrap well: Cool completely, wrap in plastic wrap and then foil, and freeze for up to 3 months.

Thawing:

Refrigerate: Thaw overnight in the refrigerator.

Reheating:

Oven: Heat at 350°F (175°C), covered with foil, until it reaches 165°F (74°C) internally, about 25 minutes.
Microwave: Cover slices with a damp paper towel and heat until warm, about 1-2 minutes.

Nutrition