Hackbraten (Falscher Hase) – German Meatloaf

Ingredients

• 500 g Ground Beef (lean (80% lean))
• 2 pieces Eggs (large)
• 200 ml Milk (whole milk)
• 2 slices Bread (stale, cut into cubes)
• 1 tablespoon Mustard (German mustard)
• 1 piece Small White Onion (about 50 g, finely chopped)
• 2 pieces Large White Onion (cut into thick half‑rings)
• 100 g Butter (unsalted, divided)
• 1 teaspoon Honey (for caramelizing onions)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 teaspoon Meat Seasoning (Hackfleischgewürz) (store‑bought or homemade)
• 1 teaspoon Paprika (sweet)
• 0.5 teaspoon Smoked Paprika (optional)
• 0.25 teaspoon Chili Powder (optional, for mild heat)

Instructions

1. Soak Bread

   Cut the stale bread into small cubes. Place the cubes in a bowl and pour the 200 ml milk over them. Let soak for 5 minutes, then gently squeeze to remove excess milk.

   Time: PT5M

2. Prepare Onions

   Finely chop the small white onion. Slice the two large onions into thick half‑rings (about 0.5 cm).

   Time: PT5M

3. Sauté Small Onion

   Melt 30 g of butter in the frying pan over medium heat. Add the finely chopped small onion and sauté until translucent and lightly golden, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Mix Meat Loaf Base

   In the large mixing bowl combine the ground beef, soaked bread (drained), eggs, mustard, sautéed onion, 1 teaspoon salt, ½ teaspoon pepper, meat seasoning, paprika, smoked paprika, and chili powder. Mix with hands or a spoon until just combined; avoid over‑mixing.

   Time: PT5M

5. Shape and Wrap

   Form the mixture into a loaf about 10 cm wide and 20 cm long. Place the loaf on a sheet of aluminum foil, fold the foil tightly around it to create a sealed packet, and set it on a baking sheet.

   Time: PT5M

6. Bake the Hackbraten

   Preheat the oven to 200°C. Bake the foil‑wrapped loaf for 30 minutes. The internal temperature should reach at least 71°C.

   Time: PT30M

   Temperature: 200°C

7. Caramelize Butter Onions

   While the meat bakes, melt the remaining 70 g butter in a clean pan over low heat. Add the thick onion rings, season with a pinch of salt, pepper, and a little meat seasoning. Add the teaspoon of honey. Cook, stirring occasionally, until the onions are soft, golden and slightly caramelized, about 30 minutes.

   Time: PT30M

   Temperature: low heat

8. Rest, Slice & Serve

   Remove the loaf from the oven and let it rest in the foil for 5 minutes. Unwrap, slice into 1‑cm thick pieces, and top with the sweet butter‑caramelized onions. Serve warm with a side salad or potatoes.

   Time: PT5M

Nutrition Facts

Calories

2260

Protein

60 g

Carbohydrates

35 g

Fat

92 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef: Ground Pork, Ground Turkey
• Instead of Eggs: Egg replacer
• Instead of Milk: Plant‑based milk
• Instead of Bread: Plain breadcrumbs
• Instead of Mustard: Dijon mustard
• Instead of Butter: Margarine
• Instead of Honey: Maple syrup
• Instead of Meat Seasoning (Hackfleischgewürz): Italian seasoning

Equipment Needed

• Large Mixing Bowl
• Knife
• Cutting Board
• Frying Pan / Skillet
• Baking Sheet
• Aluminum Foil (optional)
• Oven
• Measuring Spoons
• Measuring Cup
• Spatula / Wooden Spoon
• Tongs (optional)

Critical Steps — Do Not Skip

• Soaking and squeezing the bread to achieve proper moisture.
• Mixing the meat mixture just until combined; over‑mixing leads to a dense loaf.
• Sealing the loaf tightly in foil before baking to retain steam.
• Ensuring the internal temperature reaches 71°C for food safety.

Chef Tips from the Video

• For extra flavor, add a handful of chopped fresh parsley to the meat mixture.
• Replace half the beef with ground pork for a juicier texture.
• A dash of Worcestershire sauce (1 tsp) blends well with the meat seasoning.

Troubleshooting

Storage

Refrigerator: Store leftover slices in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat mixture a day ahead, cover, and refrigerate; bake fresh the next day.
• Caramelized onions can be made up to 2 days in advance and reheated gently.