Hackbraten (German Meatloaf)
photo by breezermom
- Ready In:
- 1hr 15mins
- 1 lb ground beef (or 1/2 lb Beef, 1/2 lb Pork)
- 1⁄2 cup fine dry breadcrumb
- 1 tablespoon butter
- 2 medium onions
- 1 tablespoon minced fresh parsley
- 2 large eggs
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon rosemary
- 1⁄2 teaspoon nutmeg
- 3 tablespoons flour
- 2 slices bacon
- 4 tablespoons butter
- 1 large carrot
- 1 cup beef broth
- 2 tablespoons sour cream
- 1 tablespoon flour (for thickening) or 1 tablespoon cornstarch (for thickening)
- Preheat oven to 375°F.
- Grease or spray baking dish that will hold your loaf with room around the edges for veggies.
- In large bowl, gently mix Ground Meat and Breadcrumbs until combined.
- Peel and dice on 1 Onion , heat 1 Tbsp of Butter in hot skillet, add diced Onion and Parsley , sauté until Onion is golden brown.
- Beat Eggs in large shallow container; add Salt, Pepper, Rosemary and Nutmeg to Egg and mix. Pour Onion/Parsley mixture and Egg mixture over Ground Meat, knead together until uniformly mixed.
- Mold meat mixture into loaf; roll in Flour until coated on all sides.
- Lay Bacon slices in the middle of small casserole dish, set floured Loaf on top of Bacon.
- Peel and slice Carrot and second Onion, pour Broth into casserole dish; scatter sliced Carrot and Onion around Meatloaf.
- Heat 4 Tbsp Butter in warm skillet.
- Pour hot Butter over meatloaf and place dish in preheated oven.
- Bake 1 hour (or until cooked through (at least 160 degrees - no pink should be left), basting often With 5-10 minutes cook time remaining, spread Sour Cream over Meatloaf.
- Remove dish from oven, move meatloaf to serving dish.
- Stir Flour or Cornstarch into the juice remaining in pan to make sauce, return to oven to thicken or transfer mixture to a pot which can go on your stove top.
- Slice and serve while hot.
Questions & Replies
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This was a very unique take on regular meat loaf, full of flavor and very rich. I had about 1-1/4 lbs. of ground beef, and might add more next time, as the loaf was a little loose when forming it. The flour helped to seal it together, though. I did not add carrots (as I am the only one who likes them). I thickened the juices with cornstarch, which made a very nice gravy. I am so glad I tried this, and will be making this again! Thanks for sharing this.
We rarely have meatloaf at our house - but that may change! The combination of ingredients came together to make for a meatloaf that had that old fashioned taste we love. I almost skipped the nutmeg (family not as fond of it as I am) but went for it - am sure the nutmeg and beef broth enhanced the taste - great taste and moist is a good combination. Served with a green salad and freshly baked buns ... we enjoyed!