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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
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
In a small skillet, heat the olive oil over medium heat. 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.
In a large bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk, creating a 'panade' which ensures a moist meatloaf.
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.
Transfer the meat mixture to the prepared baking sheet. Shape it into a free-form loaf, approximately 9x5 inches. Ensure it's an even thickness for consistent cooking.
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to create the glaze.
Spread half of the glaze evenly over the top and sides of the meatloaf. Place in the preheated oven and bake for 45 minutes.
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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.
This german_american recipe takes 90 minutes to prepare and yields 6 servings. At 579.22 calories per serving with 45.96g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
After 45 minutes, carefully remove the meatloaf from the oven. 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).
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.
Drape several slices of bacon over the top of the loaf before baking for extra flavor and moisture.
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.
Add 1/2 teaspoon of red pepper flakes or a finely chopped jalapeño to the meat mixture for a spicy kick.
Finely dice and sauté 1/2 cup of carrots and celery along with the onion to sneak in extra vegetables.
Ground beef is rich in high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
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.
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.
A single slice of this Hackbraten contains approximately 450-500 calories, depending on the exact fat content of the ground beef and serving size.
Hackbraten is a hearty comfort food that is high in protein and essential nutrients like iron and B vitamins. However, it can also be high in saturated fat and sodium. It's best enjoyed in moderation as part of a balanced diet. You can make it healthier by using leaner ground meat and serving it with plenty of vegetables.
Meatloaf can fall apart if it doesn't have enough binders (like eggs and breadcrumbs) or if it's cut too soon after coming out of the oven. Be sure to let it rest for at least 10 minutes before slicing to allow it to set.
Yes, you can assemble the meatloaf a day in advance, cover it tightly, and store it in the refrigerator. You can also freeze the unbaked loaf for up to 3 months. Thaw it in the fridge overnight before baking.
Classic pairings include mashed potatoes (Kartoffelpüree), roasted vegetables like green beans or carrots, and a simple green salad. Spätzle or boiled potatoes are also excellent traditional German side dishes.