Hackbraten

Name: Hackbraten
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: German
Ingredients: 400g Ground Beef; 400g Ground Pork; 100g Breadcrumbs, fine; 120ml Milk; 1 large Onion, finely chopped; 2 Eggs; 3 Egg (Hard-Boiled)s, peeled, for the traditional center; 1 tbsp German Mustard, medium (mittelscharf); 1 tbsp Parsley, fresh, finely chopped; 1 tsp Dried Marjoram; 1 tsp Sweet Paprika; 2 tsp Salt; 1 tsp Pepper (Black), freshly ground; 1 tbsp Butter, to sauté the onion; 1 tbsp Neutral Oil, or butter, for the baking dish; 1 small Onion, thinly sliced; 1 tbsp Butter; 1 tbsp All-purpose Flour; 1 tbsp Tomato Paste; 250ml Beef Broth; 100ml Heavy Cream; Some Salt, to taste; Some Pepper (Black), to taste

This Hackbraten is a classic German meatloaf — a juicy blend of beef and pork wrapped around whole hard‑boiled eggs and finished with a silky tomato‑cream gravy. Aromatic herbs, mustard and sweet paprika give the loaf depth while a browned crust and rich sauce make each slice irresistibly comforting.

This Hackbraten is a classic German meatloaf — a juicy blend of beef and pork wrapped around whole hard‑boiled eggs and finished w... Show more

Traditional German Recipe

Health Grade

C+ · Balanced

Rating

4.1

Time

2 hrs

Price

2,37 €

Calories

878 kcal

meal prep

high protein

low carb

low sugar

Method

Preheat oven

Heat the oven to 180° C. Lightly grease a loaf pan or baking dish with the neutral oil, making sure the bottom and sides are slick so the meatloaf releases cleanly.

Chop the aromatics

Finely chop the large onion for the meatloaf and thinly slice the small onion for the gravy, keeping them in separate piles. Finely chop the parsley so it is ready to mix into the meat.

Sauté the onion

Melt the butter in a small skillet over medium heat. Add the chopped onion for the loaf and cook, stirring often, for 5 minutes until it is soft and translucent, then let it cool until just warm.

Mix the filling

In a large bowl, combine the ground beef, ground pork, fine breadcrumbs, milk, eggs, and medium German mustard. Add the cooled onion, the chopped parsley, dried marjoram, sweet paprika, salt, and black pepper, then mix gently until everything is evenly combined and slightly sticky.

Assemble the loaf

Press about half of the meat mixture into the greased pan and make a shallow trench down the center. Line up the peeled hard-boiled eggs in the trench, then cover them with the remaining meat mixture and seal the top and ends so the eggs are fully enclosed.

Bake and rest

Bake the loaf at 180° C for 60 minutes until the top is browned and the center is cooked through. If you have a thermometer, the middle should read 71° C; then let the loaf rest for 10 minutes before slicing.

Make the gravy

Set a saucepan over medium heat and melt the remaining butter. Add the sliced onion and cook until soft and lightly golden, then stir in the all-purpose flour and tomato paste and cook for 1 minute, stirring constantly. Whisk in the beef broth a little at a time, simmer for 5 minutes until the gravy thickens, then stir in the heavy cream and season with salt and pepper to taste.