Traditional German Hackbraten (Meatloaf) with Gherkins and Parsley Recipe
Traditional German Meatloaf (Hackbraten) is a hearty and flavorful dish made with a blend of pork and beef, seasoned with mustard, paprika, and fresh herbs. This classic recipe features soaked stale bread for moisture and tender texture, sautéed onions for depth, and pickled gherkins for a subtle tang. Baked to perfection and brushed with butter for a golden crust, it pairs wonderfully with creamy mashed potatoes and boiled vegetables for a comforting meal.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: German
Ingredients
Scale
Meatloaf Ingredients
- 2 stale bread rolls (or stale baguette, about 100 g / 3.5 oz)
- 1 medium onion (approx 150 g / 5 oz)
- 70 g pickled gherkins (or cornichons; dill pickles preferred)
- 15 g parsley (chopped)
- 800 g ground meat (50% pork, 50% beef)
- 2 medium eggs
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp mustard
- 1 tsp sweet paprika powder
- 100 g unsalted butter (3.5 oz)
Instructions
- Soak the Bread: Slice the bread rolls into small pieces and soak them in warm water. Once soaked, squeeze out any excess moisture thoroughly to avoid making the meatloaf mixture too wet.
- Prepare Vegetables and Herbs: Finely chop the onion, pickled gherkins, and parsley to incorporate flavor and texture.
- Sauté Onions: Heat 1 tablespoon of butter in a pan over medium heat and fry the onions until they begin to brown, enhancing their sweetness and depth.
- Combine Ingredients: In a large bowl, mix the ground meat, soaked bread, sautéed onions, eggs, mustard, chopped gherkins, parsley, paprika powder, salt, and pepper. Use your hands to blend thoroughly until the mixture is even and well combined.
- Preheat Oven and Prepare Dish: Preheat your oven to 180°C (356°F). Lightly grease the bottom of an oven-safe dish with butter to prevent sticking.
- Shape the Meatloaf: Transfer the meat mixture into the prepared dish and mold it into an oval loaf shape for even cooking.
- Bake the Meatloaf: Place the dish into the oven and bake for about 45 minutes.
- Butter Brushing: Melt the remaining butter in a pan or microwave. Every 10 minutes during baking, brush the meatloaf with a little melted butter to help it develop a rich, golden-brown crust.
- Check for Doneness: Insert a meat thermometer into the center of the loaf. The meatloaf is properly cooked when the internal temperature reaches 75°C (170°F).
- Prepare Sauce (Optional): While baking, prepare a quick accompanying sauce such as rahmsauce (cream sauce) or jäger sauce (mushroom sauce) to complement the meatloaf.
- Serve: Remove the meatloaf from the oven and serve immediately. It pairs excellently with mashed potatoes, potato dumplings, and boiled vegetables for a traditional German meal.
Notes
- Using a mixture of pork and beef yields the best texture; 100% beef will result in a denser loaf.
- Squeezing out excess moisture from the bread is crucial to avoid a soggy meatloaf.
- Brushing the loaf with butter during baking enhances flavor and crust color.
- Check internal temperature with a meat thermometer to ensure safe and perfect cooking.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- For a gluten-free variation, substitute bread with gluten-free bread alternatives.
Keywords: German meatloaf, Hackbraten, traditional German recipe, meatloaf with pork and beef, oven-baked meatloaf, comfort food, German cuisine
