Hackbraten
A classic German-American meatloaf, incredibly moist and flavorful with a savory-sweet ketchup glaze. This hearty comfort food is perfect for a family dinner and comes together with simple ingredients.
For 6 servings
9 steps. 60 minutes total.
- 1
Preheat your oven to 375°F (190°C)
- a.Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- 2
In a small skillet, heat the olive oil over medium heat
- a.Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat and set aside to cool slightly.
- 3
In a large bowl, combine the breadcrumbs and milk
- a.Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk, creating a 'panade' which ensures a moist meatloaf.
- 4
Step 4
- a.To the bowl with the panade, add the ground beef, the cooled onion and garlic mixture, beaten eggs, parsley, dijon mustard, Worcestershire sauce, marjoram, salt, and pepper. Using your hands, gently mix until just combined. Avoid overmixing to prevent a tough texture.
- 5
Transfer the meat mixture to the prepared baking sheet
- a.Shape it into a free-form loaf, approximately 9x5 inches. Ensure it's an even thickness for consistent cooking.
- 6
Step 6
- a.In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to create the glaze.
- 7
Spread half of the glaze evenly over the top and sides of the meatloaf
- a.Place in the preheated oven and bake for 45 minutes.
- 8
After 45 minutes, carefully remove the meatloaf from the oven
- a.Spread the remaining glaze over the top. Return to the oven and bake for an additional 15-20 minutes, or until a meat thermometer inserted into the center reads 160°F (71°C).
- 9
Step 9
- a.Let the Hackbraten rest on the baking sheet for at least 10 minutes before slicing. This crucial step allows the juices to redistribute, ensuring each slice is moist and flavorful.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the moistest meatloaf, use ground beef with a higher fat content, like an 80/20 blend.
- 2Avoid overmixing the meat mixture. Mix with your hands just until the ingredients are combined to keep the meatloaf tender.
- 3Letting the meatloaf rest for 10 minutes before slicing is essential. This prevents the juices from running out and keeps it moist.
- 4A meat thermometer is the most reliable way to check for doneness without overcooking.
- 5For a richer flavor, substitute half of the ground beef with ground pork or veal.
- 6Ensure the sautéed onions and garlic have cooled before adding them to the meat mixture to prevent the eggs from scrambling.
Adapt it for your goals.
Bacon-Wrapped
Drape several slices of bacon over the top of the loaf before baking for extra flavor and moisture.
Cheese StuffedCheese-Stuffed
Flatten the meat mixture into a rectangle, sprinkle with shredded cheddar or mozzarella, then roll it up and seal the edges before shaping into a loaf.
Spicy VersionSpicy Version
Add 1/2 teaspoon of red pepper flakes or a finely chopped jalapeño to the meat mixture for a spicy kick.
Vegetable PackedVegetable-Packed
Finely dice and sauté 1/2 cup of carrots and celery along with the onion to sneak in extra vegetables.
Why this is on our healthy list.
Excellent Source of Protein
Ground beef is rich in high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Iron
This dish provides a significant amount of heme iron, a form that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Provides B Vitamins
Hackbraten is a good source of B vitamins, particularly B12, which is vital for nerve function and the formation of DNA and red blood cells.
Frequently asked questions
A single slice of this Hackbraten contains approximately 450-500 calories, depending on the exact fat content of the ground beef and serving size.