Hackbraten (German Meatloaf) vs İzmir Köfte (Meatballs with Potatoes and Tomato Sauce)

Both dishes bind ground meat with egg, breadcrumbs, onion, garlic and parsley, yet they head in different directions. Hackbraten soaks its breadcrumbs in milk and seasons the mix with mustard and marjoram, then bakes it as one tender loaf served in slices with a buttery beef-broth gravy, where tomato paste plays only a supporting role. İzmir Köfte flavors its mix with cumin, browns small oval meatballs in olive oil, and bakes them among potato wedges, peppers and tomato slices in a sauce built on tomato paste until the potatoes turn fork-tender.