Hackbraten German Meatloaf Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Mix together the beef, pork, tomatoes, beef stock, granulated onion, curry powder, pepper, garlic, caraway seed, marjoram, parsley and bread crumbs in a bowl. Put the mixture in a loaf tin. Cover with the bacon and top with ketchup.
• Bake until cooked through, about 2 hours.

Steps:

• 1. In a medium saucepan, boil 3 eggs for 10 minutes, or until hard boiled. Rinse, peel, and set aside.
• 2. In a small skillet, cook the shallots in butter for 2 or 3 minutes until soft. Set aside and cool.
• 3. In a large bowl, mix together ground chuck, bread crumbs, salt, pepper, 1 raw egg, mustard, and shallots.
• 4. Form meat mixture into two rectangles and lay out on waxed paper. Place the 3 hard boiled eggs in the center of one rectangle, lengthwise, end to end. Place other rectangle on top of eggs and meat. Form into a loaf, carefully sealing edges.
• 5. Place meatloaf into a shallow baking dish that has been sprayed with vegetable spray. Bake in a preheated 375-degree oven on center rack for 45 minutes. Turn off oven and let the meatloaf sit for 10 more minutes.
• 6. Cut into slices and serve with Dampkartoffeln (see my recipe).

Steps:

• Preheat oven to 375°F.
• Grease or spray baking dish that will hold your loaf with room around the edges for veggies.
• In large bowl, gently mix Ground Meat and Breadcrumbs until combined.
• Peel and dice on 1 Onion , heat 1 Tbsp of Butter in hot skillet, add diced Onion and Parsley , sauté until Onion is golden brown.
• Beat Eggs in large shallow container; add Salt, Pepper, Rosemary and Nutmeg to Egg and mix. Pour Onion/Parsley mixture and Egg mixture over Ground Meat, knead together until uniformly mixed.
• Mold meat mixture into loaf; roll in Flour until coated on all sides.
• Lay Bacon slices in the middle of small casserole dish, set floured Loaf on top of Bacon.
• Peel and slice Carrot and second Onion, pour Broth into casserole dish; scatter sliced Carrot and Onion around Meatloaf.
• Heat 4 Tbsp Butter in warm skillet.
• Pour hot Butter over meatloaf and place dish in preheated oven.
• Bake 1 hour (or until cooked through (at least 160 degrees - no pink should be left), basting often With 5-10 minutes cook time remaining, spread Sour Cream over Meatloaf.
• Remove dish from oven, move meatloaf to serving dish.
• Stir Flour or Cornstarch into the juice remaining in pan to make sauce, return to oven to thicken or transfer mixture to a pot which can go on your stove top.
• Slice and serve while hot.

Steps:

• Melt 2 tablespoons of the butter in a skillet; saute half the onions 5 minutes.
• Mix in the diced bread and parsley; saute 2 minutes.
• Combine this mixture with the beef, pork, egg, salt, and pepper.
• Mix well and shape into a loaf; sprinkle with the bread crumbs.
• Melt the remaining butter in a baking pan.
• Place the loaf in it and add the broth and remaining onions.
• Bake in a 375°F.
• oven 1 1/4 hours, basting frequently.
• Serves 4 to 6 The Complete Round the World Meat Cookbook.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a loaf pan with cooking spray if desired.
• Dump meats into a large bowl and mix thoroughly. (Hands work best!).
• Finely crush crackers to crumbs and sprinkle over the meat.
• [OPTIONAL] Put all dry spices into a mortar and pestle and grind to a fine powder. Add fresh rosemary and garlic and rub together with the pestle. Using a spatula, scrape all spices into the meat bowl. Mix well.
• If you don't use a mortar and pestle, just rub the wet and dry spices together with your fingers and work into the mixture in the meat bowl, mixing well.
• In a small bowl or measuring cup, lightly beat the egg substitute (or whole egg, if preferred); pour into meat mixture, using a spatula to get all egg out of the container. Mix all ingredients very, very well until they are completely incorporated into the mixture and the texture is smooth with no visible signs of lumps, crackers, or spots of seasoning.
• Knead and shape mixture into a smooth loaf and place in loaf pan.
• [OPTIONAL] Top with fresh tomato slices or drained, canned, reduced-sodium crushed or diced tomato.
• Bake for about one hour and 15 minutes at 350 F, until internal temperature reaches 160 degrees and all juices run clear.
• Note: Check at about 45 minutes into the cooking time and drain off excess fat if desired (recommended).