Hackbraten - German Meatloaf

Featured by Weingut Sitzius in the International Wine Club.


1 lb. ground beef (or 1/2 beef, 1/2 pork)
1/2 cup fine breadcrumbs
1 Tbs. butter
2 medium white onions
1 Tbs. minced fresh parsley
2 large eggs
1 tsp. salt
1/2 tsp. black pepper
1 tsp. rosemary
1/2 tsp. nutmeg
3 Tbs. flour
2 sliced of bacon
4 Tbs. butter
1 large carrot
1 cup of water or beef broth
2 Tbs. sour cream
1 Tbs. flour or corn starch (for thickening)


In a large bowl, mix ground meat and breadcrumbs until uniform. Preheat the oven to 375 degrees.

Peel and dice 1 onion. Heat 1 Tbs. of butter in a hot skillet and add the diced onion and parsley to it. Saute until onion is golden brown. Beat eggs in a large shallow container. Add salt, pepper, rosemary, and nutmeg to eggs; mix. Pour onion/parsley mixture and egg mixture over the ground meat. Knead together until uniformly mixed. Mold meat mixture into a loaf. Roll loaf in flour until coated on all sides. Lay bacon slices in the middle of a small casserole dish and set the loaf on top of the bacon.

Peel and slice the carrots and second onion. Pour water or broth into casserole dish and scatter the sliced carrot and onion around the meatloaf.

Heat 4 Tbs. of butter in a warm skillet and then pour over the meatloaf. Place dish in the preheated oven. Bake 1 hour (or until cooked through), basting often. With 5-10 minutes cook time remaining, spread sour cream over meatloaf.

Remove dish from the oven. Stir flour or cornstarch into the juice remaining in the pan to make a sauce. Slice the loaf and serve with the sauce.

Recipe provided by www.german-recipes-and-more.com.

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