German Meatloaf 2 Recipes

HACKBRATEN (GERMAN MEATLOAF)

Steps:

• Preheat oven to 375°F.
• Grease or spray baking dish that will hold your loaf with room around the edges for veggies.
• In large bowl, gently mix Ground Meat and Breadcrumbs until combined.
• Peel and dice on 1 Onion , heat 1 Tbsp of Butter in hot skillet, add diced Onion and Parsley , sauté until Onion is golden brown.
• Beat Eggs in large shallow container; add Salt, Pepper, Rosemary and Nutmeg to Egg and mix. Pour Onion/Parsley mixture and Egg mixture over Ground Meat, knead together until uniformly mixed.
• Mold meat mixture into loaf; roll in Flour until coated on all sides.
• Lay Bacon slices in the middle of small casserole dish, set floured Loaf on top of Bacon.
• Peel and slice Carrot and second Onion, pour Broth into casserole dish; scatter sliced Carrot and Onion around Meatloaf.
• Heat 4 Tbsp Butter in warm skillet.
• Pour hot Butter over meatloaf and place dish in preheated oven.
• Bake 1 hour (or until cooked through (at least 160 degrees - no pink should be left), basting often With 5-10 minutes cook time remaining, spread Sour Cream over Meatloaf.
• Remove dish from oven, move meatloaf to serving dish.
• Stir Flour or Cornstarch into the juice remaining in pan to make sauce, return to oven to thicken or transfer mixture to a pot which can go on your stove top.
• Slice and serve while hot.

GERMAN MEATLOAF

Steps:

• Cut bread into cubes and soak in a cup of water.
• Finely cube the onions and the pickles.
• If you use fresh parsley, chop the parsley finely.
• Add the ground meat to a large bowl.
• Add the onion and pickle cubes, spices, eggs, parley, and mustard.
• Squeeze the water out off the bread and add it to the bowl.
• Mix everything well and add the meat to a casserole dish.
• Form to a loaf and bake at 350 F in a preheated oven for 45 min.
• Melt butter and brush the meatloaf every 15 min.

GERMAN MEATLOAF (2)

Steps:

• In a bowl, combine the meat, scallions, parsley, salt and pepper, crumbs, rosemary, nutmeg, and eggs.
• Mix well.
• Shape into a loaf.
• Place half the raw bacon strips across bottom.
• DO NOT push bacon into the meatloaf; only"place" it on top or bottom.
• Place loaf in roasting pan.
• Top with rest of bacon strips.
• Bake uncovered 1 to 1 1/2 hours at 350°F.
• If bacon isn't crisp enough on top, return to oven at 450°F for another 5-10 minutes or so.
• Then remove from oven and drain juices into heavy glass bowl.
• Strain grease off the drippings, and save it.
• Prepare gravy (Optional).
• Gravy: Melt 4 Tablespoons butter in a small pot, and add 4 Tablespoons flour.
• Stir well to a medium colored roux.
• Quickly,add the drippings (reserved juices), and enough water"to make 3 cups"; a little at a time.
• Add a little sherry wine, some Bovril (beef cube) flavoring, salt, pepper, and milk.
• Simmer and whisk often while thickening.