Heidelberg Meatloaf

"Very good !"
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by Zurie photo by Zurie
Ready In:
1hr 20mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Heat the oven to 350 degrees F.
  • Mix all of the ingredients together.
  • Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches.
  • Bake uncovered for 1 to 1 1/4 hours.
  • Drain off the excess fat and let stand for 5 to 10 minutes before slicing.
  • Serve on a heated platter.

Questions & Replies

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Reviews

  1. ElaineAnn
    Made this with sourdough rye bread from the bakery, very heavy. It made a substantial meatloaf that didn't fall apart on me. No caraway seeds but I always have celery seed, and used beef broth instead of beer. Very unique flavor and leftovers will be great in sandwiches. Thanks for sharing Julesong. Made for Zaar Cookbook Tag.
     
  2. Susie D
    My family enjoys meatloaf so I selected this recipe. The German flavors do come thru and it was a nice spin on plain meatloaf. I did use half ground turkey and half lean beef. The meat mixture was very soft at first so I worked it longer than I normally would. The result was a very moist, but slice-able meatloaf. I served it with Recipe #232554 and Recipe #305588 for German adventure on the ZWT4.
     
  3. PalatablePastime
    Tasty and different spin an old favorite! It had a definite German flavor, and turned out tender and moist. We enjoyed it with some plain beef gravy. Made for ZWT4 Kumquat's Kookin' Kaboodles. Thanks for sharing, ~Sue
     
  4. Zurie
    MADE FOR ZWT4. Hey, this was much better than I expected! A small explanation: I do not like ground beef!! But in these expensive times it's hardly possible to buy beef tenderloin very often! Your recipe makes a lovely "loose" kind of loaf. Although it could have stayed in the pan, I greased the pan with butter beforehand, and it easily came out, no problem: a nice meat loaf on a dish. Only diff: I did not have caraway seeds and used a generous measure of a Cape breyani spice mixture. But although the taste was great, it's the consistency of this loaf which won me over. Usually my meat loaves are too dense, which this one is not. I used a lovely pure rye bread, and after breaking it up, poured the beer over it and left it for a while. That softened the bread and made it easy to incorporate into the meat. Thanks for an excellent homestyle meat loaf!!!
     
  5. luvinlif2k
    Finally! A Meatloaf that DH will eat ... and love! This was quick and easy to put together. The flavors were great (so long as you like rye bread and caraway). We thought this was a great meatloaf. I think to make it perfect, I'm going to come up with a gravy/sauce to accompany it, possibly using ginger snaps. Only for flavor ... this meatloaf is NOT dry at all! Thanks for a keeper. It will definitely be a repeat in our house!
     
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Tweaks

  1. ElaineAnn
    Made this with sourdough rye bread from the bakery, very heavy. It made a substantial meatloaf that didn't fall apart on me. No caraway seeds but I always have celery seed, and used beef broth instead of beer. Very unique flavor and leftovers will be great in sandwiches. Thanks for sharing Julesong. Made for Zaar Cookbook Tag.
     

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