Hackbraten is Germany's beloved answer to meatloaf, made tender with milk-soaked bread rolls and seasoned with mustard and marjoram. Wrapped or glazed and roasted until juicy, it pairs beautifully with rich onion gravy, buttered spaetzle, or boiled potatoes.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 26 gFat
- 10 gSaturated Fat
- 14 gCarbs
- 2 gFiber
- 4 gSugar
- 30 gProtein
- 720 mgSodium
- 510 mgPotassium
- 90 mgCalcium
- 3.5 mgIron
- 5 mgVitamin C
- 140 mcgVitamin A
Ingredients
For the meatloaf
- 500 g ground beef (80/20)
- 300 g ground pork
- 1 stale bread roll (about 80 g), torn and soaked in 120 ml warm milk
- 1 medium yellow onion, finely diced
- 2 large eggs, lightly beaten
- 2 tbsp Dijon mustard
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp sweet Hungarian paprika
- 1/4 tsp ground marjoram
- 2 tbsp fresh flat-leaf parsley, finely chopped
Ground beef
Ground pork
Stale bread roll
Yellow onion
Large eggs
Dijon mustard
Fine sea salt
Black pepper
Hungarian paprika
Ground marjoram
Flat-leaf parsleyFor the onion gravy
- 2 tbsp unsalted butter
- 1 large onion, thinly sliced into rings
- 1 tbsp all-purpose flour
- 300 ml beef broth
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh parsley, chopped
Unsalted butter
Onion rings
All-purpose flour
Beef brothDijon mustard (extra)
Salt and pepper
Chopped parsleyDirections
Preheat the oven to 180°C (350°F) and line a loaf pan or baking sheet with parchment paper. In a small bowl, soak the torn bread roll in warm milk for about 10 minutes until softened, then squeeze out excess milk and crumble the bread.
In a large mixing bowl, combine the ground beef, ground pork, soaked bread, diced onion, eggs, mustard, salt, pepper, paprika, marjoram, and parsley. Mix gently with your hands or a wooden spoon just until evenly combined—do not overwork the mixture or the loaf will become dense.
Shape the mixture into a loaf about 22 cm long and 10 cm wide, then place it in the prepared pan. Bake on the center rack for 50-55 minutes, until the internal temperature reads 72°C (162°F) on an instant-read thermometer and the exterior is deeply browned.
While the meatloaf bakes, prepare the gravy: melt the butter in a skillet over medium heat, add the sliced onion, and cook gently for 8-10 minutes until soft and golden brown. Sprinkle the flour over the onions and stir for 1 minute to cook out the raw taste.
Pour in the beef broth and add the mustard, whisking constantly to prevent lumps. Simmer for 5-7 minutes until the gravy thickens to a silky consistency, then season with salt and pepper and stir in the chopped parsley.
Remove the Hackbraten from the oven and tent loosely with foil; let it rest for 10 minutes so the juices redistribute before slicing. Slice into thick rounds and spoon the warm onion gravy over each portion.
Cook’s Notes
- Use a blend of beef and pork for the juiciest, most flavorful Hackbraten; lean-only beef tends to dry out during the long bake.
- Soaking the bread roll (Brötchen) in milk is traditional and gives the loaf its signature tender, almost custardy crumb—plain breadcrumbs will produce a denser texture.
- A pinch of freshly grated nutmeg or a teaspoon of tomato paste mixed into the meat adds deeper, more complex flavor without changing the classic character.
- Let the loaf rest at least 10 minutes before slicing so the juices stay locked in the meat rather than running onto the cutting board.
- Serve traditionally with buttered boiled potatoes, braised red cabbage (Rotkohl), or a simple cucumber salad for an authentic German plate.
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