What Is Hackbraten?
Hackbraten is a delicious German meatloaf. It is typically made with a mix of ground pork and ground beef, breadcrumbs, and a delicious glaze. This Hackbraten is seasoned with fresh onions, garlic, and herbs, wich is giving it a distinct flavor. Some recipes even have hardboiled eggs in the center, wich makes it even more delicious!
The recipe is a classic in German home cooking. It has been a staple recipe for a very long time. It’s so delicious, budget friendly, and perfect for feeding a lot of people. Paired with classic German sides, Hackbraten is one of the most liked dishes in Germany, and not only!
Why I Love This Recipe?
Hackbraten is one of those comforting dishes, that always make me smile when i eat them. The first time I tried it at a family gathering in Germany. It was paired with mashed potatoes, homemade sauerkraut, and a very good gravy sauce. Every bite was so delicious!
What I love most about this recipe is how simple it is to make it. You can customize the glaze, experiment with different fillings, or even add your own favorite seasonings and vegetables to it. Plus, it’s a great make ahead dinner recipe that tastes even better the next day. It’s the perfect recipe for anyone who wants to bring a little bit of Germany into Your kitchen.
Key Ingredients & Substitutions for Hackbraten
Ground Pork and Beef: It is the traditional mix that i like to use for a, flavorful meatloaf. You can also use all beef, all ork or substitute with ground turkey for a lighter option. (All options are delicious).
Breadcrumbs: Essential for binding the loaf. Use gluten-free breadcrumbs if needed or substitute with soaked stale bread. You can also use some stale bread – you just need to grind it up in the food processor, for the best texture!
Onions and Garlic: Add depth and aroma to the meat mixture. I like to use red onions or sometimes even shallots for a milder flavor, and lots of fresh garlic.
Eggs: Both for binding the meat and as an optional boiled egg filling.
Ketchup and Brown Sugar: The base of the sweet and tangy glaze. You can swap with barbecue sauce for a smoky twist.
Worcestershire Sauce: Adds a rich umami flavor to the glaze. While it’s not the traditional condiment i love to use it in this recipe. You can also use Maggi, as a more traditional German substitute.
Herbs: Fresh parsley and thyme elevate the flavor; dried versions work too, but i love to use fresh for the biggest amount of taste.
Optional Fillings: Hardboiled eggs or sautéed mushrooms for a fun surprise in the center.
Equipment You’ll Need
- Mixing Bowl: For combining the meat mixture.
- Rectangular Loaf Pan: Helps shape the Hackbraten.
- Baking Sheet: For baking if you prefer a free-form loaf.
- Parchment Paper: To prevent sticking and make cleanup easier.
- Thermometer: Ensures the meatloaf is cooked to perfection.
Step-by-Step Instructions for Perfect Hackbraten
Step 1: Prepare the Ingredients
- Preheat Oven: Set your oven to 375°F (190°C).
- Caramelize Onions: Sauté 1 diced onion in a skillet with 1 tbsp olive oil until golden and soft. Let cool.
- Soak Bread: Soak 2 slices of stale bread in milk, then squeeze out the excess liquid.
Step 2: Make the Meat Mixture
- Combine Ingredients: In a large bowl, mix 1 lb (450g) ground beef, 1 lb (450g) ground pork, the caramelized onions, 2 minced garlic cloves, soaked bread, 2 eggs, 1 tsp salt, and ½ tsp pepper. Mix until just combined.
Step 3: Shape and Bake
- Shape the Loaf: Transfer the meat mixture to a loaf pan or shape it by hand on a parchment-lined baking sheet. Press gently to form an even loaf.
- Prepare Glaze: Mix ¼ cup ketchup, 2 tbsp brown sugar, and 1 tsp Worcestershire sauce. Spread evenly over the loaf.
Step 4: Cook the Hackbraten
- Bake: Place in the preheated oven and bake for 60-70 minutes, or until the internal temperature reaches 160°F (71°C).
Step 5: Rest and Serve
- Rest the Loaf: Let the Hackbraten rest for 10 minutes before slicing to lock in the juices.
Expert Tips for the Best Hackbraten
- Don’t Overmix: Overmixing the meat can make the loaf tough. Mix just until everything is combined. To make sure i always like to mix by hands.
- Use a Thermometer: Ensures your meatloaf is cooked perfectly every time.
- Add Vegetables: Grated carrots or zucchini can be mixed into the meat for extra moisture and flavor.
- Customize the Glaze: Try adding mustard or chili flakes for a unique twist.
Serving Suggestions
Hackbraten is traditionally served with braised red cabbage (Rotkohl), creamy mashed potatoes, or spaetzle. But i think it tastes amazing with anything – even sometimes I eat it cold on a slice of bread! Pair it with a rich mushroom sauce or a light cucumber salad for a delicious meal. For drinks, a German lager or a dry red wine complements the flavors beautifully.
Make-Ahead and Storage
- Make-Ahead: Prepare the meat mixture and shape the loaf up to a day in advance. Store in the fridge and bake when ready.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
- Freezing: Freeze uncooked Hackbraten for up to 3 months. Thaw overnight in the fridge before baking.
- Reheating: Warm slices in the oven at 350°F (175°C) for 10-15 minutes.
Frequently Asked Questions (FAQ)
Can I make this gluten-free?
Yes, use gluten-free breadcrumbs or soaked gluten-free bread as a substitute.
What can I use instead of Worcestershire sauce?
Soy sauce or tamari works well as a substitute.
Can I freeze cooked Hackbraten?
Absolutely! Slice and freeze in airtight containers for up to 3 months.
Traditional German Meatloaf (Hackbraten) Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
Hearty and flavorful traditional German meatloaf made with ground pork and beef, caramelized onions, and a sweet glaze. Perfect for family dinners!
Ingredients
- 1 lb (450g) ground beef
- 1 lb (450g) ground pork
- 1 onion, diced and caramelized
- 2 slices stale bread, soaked in milk
- 2 eggs
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup (60ml) ketchup
- 2 tbsp brown sugar
- 1 tsp Worcestershire sauce
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Caramelize onions and soak bread in milk.
- Mix Meat: Combine ground meats, onions, bread, eggs, garlic, salt, and pepper. Mix gently.
- Shape and Glaze: Shape into a loaf and place in a loaf pan. Spread ketchup glaze over the top.
- Bake: Bake for 60-70 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest and Serve: Let rest for 10 minutes before slicing.
Notes
Substitute breadcrumbs for soaked bread if preferred.
Add a dash of smoked paprika for extra depth.
Serve with spaetzle, mashed potatoes, or sauerkraut.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main dish
- Cuisine: German
Nutrition
- Calories: 390 kcal
- Sugar: 6g
- Fat: 24g
- Carbohydrates: 12g
- Protein: 30g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
I have been making this recipe all my life. The only difference is adding a pinch of nutmeg to the sauce.
looks good
I thought this is a vir too sweet for our taste. I want to warm it up tomorrow with a barbecue sauce to see if we like it better.
Thanks for giving the recipe a try! 😊 I’m sorry it was a little sweeter than you were expecting.
Using barbecue sauce when you reheat it sounds like a great idea if you prefer more savory flavors. You could also serve it with a rich mushroom gravy or a mustard-based sauce, which are both very traditional with German meatloaf and help balance the sweetness of the glaze.
For your next batch, you can also reduce or even omit the brown sugar in the glaze, or replace the ketchup glaze entirely with your favorite barbecue sauce.
I hope you enjoy it more the second time around! 😊
I made this yesterday as written. The result was fantastic. Will surely make again.