Hackbraten (German Meatloaf)

• Garlic2 cloves garlic, minced
• Milk100ml milk
• Parsley2 tablespoons fresh parsley, chopped
• Tomato paste1 tablespoon tomato paste
• Marjoram1 teaspoon dried marjoram
• Onion1 medium onion, finely chopped
• Butter1 tablespoon butter
• Egg1 large egg
• Flour1 tablespoon all-purpose flour
• Black pepper0.5 teaspoon black pepper
• Breadcrumb75g breadcrumbs
• Beef broth500ml beef broth
• Ground meat1kg mixed ground pork and beef
• Oil1 tablespoon cooking oil
• Dijon mustard1 tablespoon Dijon mustard
• Salt1.5 teaspoons salt

How to Make It

• 1

  In a large mixing bowl, combine 75g breadcrumbs with 100ml milk. Gently stir them together and let the breadcrumbs soak for about 5 minutes until they have softened and absorbed the milk. This step is crucial for ensuring a moist and tender meatloaf, preventing it from drying out during baking.

• 2

  While the breadcrumbs are soaking, finely chop 1 medium onion and mince 2 cloves of garlic. Heat 1 tablespoon of cooking oil in a medium skillet over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until they are translucent and fragrant, but not browned. Set aside to cool slightly.

• 3

  To the soaked breadcrumbs, add 1kg of mixed ground pork and beef. Incorporate the cooled sautéed onion and garlic, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon dried marjoram, 2 tablespoons chopped fresh parsley, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. These spices lend a classic German flavor profile.

• 4

  Using your clean hands, thoroughly mix all the ingredients until they are just combined. Be careful not to overmix, as this can make the meatloaf tough. Form the mixture into an oval or loaf shape, approximately 25-30 cm long, and carefully place it into a baking dish (around 30x20 cm).

• 5

  Preheat your oven to 180°C (350°F). Place the baking dish with the meatloaf into the preheated oven and bake for 60-75 minutes. The meatloaf is ready when its internal temperature reaches 70°C (160°F) and the top is beautifully browned. If it browns too quickly, cover it loosely with aluminum foil to prevent burning.

• 6

  While the Hackbraten is baking, prepare the savory gravy. In a small saucepan, melt 1 tablespoon of butter over medium heat. Stir in 1 tablespoon of all-purpose flour and cook for 1 minute, creating a roux. Gradually whisk in 500ml of beef broth and 1 tablespoon of tomato paste, ensuring no lumps form.

• 7

  Bring the gravy to a gentle simmer, stirring constantly, and let it cook for 5-7 minutes until it thickens to your desired consistency. Season the gravy with salt and black pepper to taste. Once the meatloaf is baked, remove it from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful slice. Serve thick slices of Hackbraten with the rich gravy, typically alongside mashed potatoes or boiled potatoes and green beans.