Hackbraten
A classic German-style meatloaf packed with sauteed onions, a touch of smoky paprika, and a hard-boiled egg surprise in the center. This hearty Hackbraten roasts up juicy and tender, brushed with a tangy-sweet mustard glaze. Slice into thick portions and serve warm for a cozy, old-world meal.
For 8 servings
- prep · ~15 min
Soak the bread and preheat the oven.
1.Preheat the oven to 350°F (175°C).2.Place the torn bread pieces in a small bowl and pour the milk over them.3.Let soak for 15 minutes until the bread absorbs all the milk and softens completely.TIPDay-old bread works best — fresh bread gets too gummy. If using fresh bread, leave the slices out for an hour first. - saute · ~4 min
Saute the onions and garlic.
1.Melt the butter in a skillet over medium heat.2.Add the chopped onion and saute until soft and translucent, about 3 minutes.3.Add the minced garlic and cook for 1 minute more until fragrant.4.Remove from heat and let cool slightly.TIPMake sure the onion mixture has cooled a bit before adding to the meat — hot onions will start cooking the ground beef prematurely. - mix · ~5 min
Combine the meatloaf mixture.
1.In a large bowl, combine the ground beef, the soaked bread, the beaten raw egg, sauteed onions and garlic, chopped parsley, smoked paprika, black pepper, and salt.2.Mix gently with your hands just until the ingredients are evenly distributed — do not overwork the meat.TIPOvermixing makes the meatloaf dense and tough. Mix just until everything comes together. - assemble · ~5 min
Shape the Hackbraten with the egg center.
1.Place half of the meat mixture into the loaf pan and press it into an even layer.2.Lay the two hard-boiled eggs lengthwise down the center, nestling them in.3.Cover with the remaining meat mixture, smoothing the top and sealing the edges so the eggs are completely encased.TIPPress the top layer firmly around the eggs to avoid air pockets that create cracks during baking. - bake · ~40 min
Bake the Hackbraten.
1.Pour the water into the bottom of the roasting pan around the loaf pan.2.Bake in the preheated oven for 40 minutes.TIPThe water bath keeps the meatloaf from drying out. Make sure the water stays at least an inch deep. - mix · ~1 min
Make the mustard glaze.
1.While the Hackbraten bakes, mix the mustard and tomato paste together in a small bowl.TIPIf the glaze feels too thick, add a teaspoon of warm water to loosen it. - bake · ~15 min
Glaze and finish baking.
1.After 40 minutes, remove the Hackbraten from the oven.2.Brush the mustard glaze generously over the top and sides.3.Return to the oven and bake for 15 more minutes, until the glaze is set and the internal temperature reaches 160°F (71°C).TIPUse an instant-read thermometer for accuracy — 160°F ensures the ground beef is safely cooked without drying out. - rest · ~10 min
Rest before slicing.
1.Remove the Hackbraten from the oven and let it rest in the pan for 10 minutes.2.Carefully drain any excess liquid, then slice and serve.TIPResting is crucial — it helps the juices redistribute so the meatloaf stays moist when you slice it.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old bread for the panade; fresh bread can turn gummy and dense.
- 2Cool the sautéed onions completely before mixing to avoid pre-cooking the beef.
- 3Mix the meat gently with your hands and stop as soon as ingredients are combined to prevent toughness.
- 4Nestle the hard-boiled eggs just below the surface and press the top meat firmly to seal out air pockets.
- 5Pour water around the loaf pan before baking; the steam bath keeps the Hackbraten moist.
- 6Brush the mustard glaze during the final 15 minutes for a caramelized, tangy crust.
- 7Let the meatloaf rest 10 minutes after baking so juices redistribute before slicing.
- 8Use an instant-read thermometer to hit exactly 160°F (71°C) at the center for safe, juicy meat.
Adapt it for your goals.
High-protein
Replace the bread-and-milk panade with 3 tablespoons of oat fiber or almond flour mixed with 1 egg white, and swap the beef for 500g of ground turkey or chicken. Ideal for low-carb or keto diets.
herbaceousHerbaceous
Add 1 tablespoon of finely chopped fresh thyme and 1 teaspoon of dried marjoram to the meat mixture. These classic German herbs complement the smoked paprika and onion.
spicySpicy
Include 1 finely diced jalapeño or 1 teaspoon of red pepper flakes with the onions, and use a spicy brown mustard in the glaze for a kick.
stuffedStuffed
Replace the hard-boiled eggs with a log of cream cheese mixed with chopped chives, or a strip of aged cheddar and caramelized onions, for a cheesy center surprise.
gluten freeGluten-free
Use gluten-free bread or 3 tablespoons of cooked quinoa instead of white bread, and ensure the mustard is certified gluten-free. The texture remains tender and holds together well.
Why this is on our healthy list.
High-Quality Protein
Ground beef and eggs provide complete proteins essential for muscle repair and satiety.
Iron-Rich
Beef is a natural source of heme iron, which is easily absorbed and supports healthy blood cells.
Good Source of B Vitamins
Both beef and eggs supply B12 and B6, important for energy metabolism and nervous system function.
Low in Added Sugar
The glaze uses tomato paste and mustard with no added sugar, making this dish suitable for low-sugar diets.
Contains Parsley's Vitamin K
Fresh parsley contributes vitamin K, important for bone health and blood clotting.
Frequently asked questions
Yes, ground pork, turkey, or a beef-pork blend (50/50) works well. Adjust cooking time if using poultry and check internal temperature to 165°F (74°C).
