Hackbraten German Meatloaf
Discover the rich, comforting flavors of Hackbraten, a traditional German meatloaf that’s hearty, satisfying, and easy to prepare. This classic dish combines a flavorful blend of ground beef and pork, seasoned with fresh parsley, Dijon mustard, and paprika for a subtle, savory kick. Softened breadcrumbs soaked in milk ensure a tender, juicy texture, while finely chopped onion and garlic add depth of flavor. Baked to perfection until golden brown and served warm, Hackbraten pairs beautifully with German-style sides like creamy mashed potatoes, tangy sauerkraut, or a rich brown gravy. Perfect for cozy family dinners or an authentic addition to your Oktoberfest feast, this versatile meatloaf recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 2 large eggs
- 100 grams breadcrumbs
- 60 milliliters milk
- 2 tablespoons, fresh, chopped parsley
- 1 tablespoon, preferably Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 180°C (350°F). Grease a loaf pan or baking dish with a thin layer of vegetable oil and set aside.
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, chopped onion, minced garlic, eggs, parsley, mustard, paprika, salt, and black pepper.
Mix the ingredients together with your hands or a large spoon until evenly combined. Be careful not to overmix, as this can make the meatloaf dense.
Transfer the meat mixture into the prepared loaf pan or shape it into a loaf on a baking sheet. Pack the mixture gently but firmly to help it hold its shape.
Place the meatloaf in the oven and bake for 60 minutes, or until the internal temperature reaches 160°F (70°C) and the top is golden brown.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute for a moist result.
Slice and serve the Hackbraten warm, accompanied by traditional German sides such as mashed potatoes, sauerkraut, or a hearty brown gravy.
Nutrition Facts
Calories |
2653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 3459 mg | 150% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 17.5 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 391 mg | 30% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2361 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
