If you're looking for a hearty, comforting dish that practically cooks itself, Hackbraten is it! This traditional German meatloaf is baked in the oven and served with a rich, creamy Rahmsauce that takes it to the next level.
While it’s in the oven, you’ll have plenty of time to whip up your favorite side dishes, (or just relax instead) This Hackbraten recipe is so versatile, easy to scale for a crowd, simple to customize to your taste, and the leftovers are just as tasty (if not better) the next day.
German Meatloaf Recipe
The beauty of this German-style meatloaf is that there's no single recipe, you can season it however you like. A popular variation includes a boiled egg placed in the center of the loaf. Since my husband isn’t a fan of boiled eggs, I leave them out in hackbraten recipe.
Ingredients:
- Ground Meat (Mince): In Germany, the most common type of mince is a mix of pork and beef. The pork adds fat, which keeps the meatloaf juicy and tender. You can use only ground beef, but it will change the texture; beef is leaner, so the meatloaf may turn out denser and drier.
- Stale Bread Rolls: Avoid using sandwich bread or toast. Instead, opt for crusty rolls or pieces of baguette. These give the Hackbraten a light, fluffy texture. Be sure to soak the bread and then squeeze out as much water as possible before adding it to the mixture.
- Onion: Finely chopped for added flavor and moisture.
- Pickled Gherkins (affiliate link) (or Cornichons): Use dill gherkins or dill pickles, not the sweet variety, for a tangy, savory touch.
- Fresh Parsley: A small bunch, finely chopped, adds freshness and color.
- Eggs:- Help bind the meatloaf and hold everything together.
- Seasonings: Salt, pepper, sweet paprika, and mustard (affiliate link) (German mustard (affiliate link) is ideal, but Dijon works well too).
- Butter: Brushed on top to help create a golden, crispy crust during baking.
How to make Hackbraten
You can also watch how the meatloaf is made by jumping to the recipe video.
For the detailed instructions and exact measurements, please jump to the printable recipe card
- Prepare the Meatloaf mix
Slice the bread rolls into small pieces and soak them in warm water. Once softened, squeeze out as much moisture as possible. Finely chop the onions, gherkins, and parsley.
Heat 1 tablespoon of butter in a pan and sauté the onions until golden brown. Let them cool slightly before mixing.
- Mix and Shape:
In a large bowl, combine the ground meat, soaked bread, fried onions, eggs, mustard (affiliate link), gherkins, paprika, salt, and pepper. Mix everything thoroughly by hand. Preheat the oven to 180°C (356°F) and lightly grease a baking dish. Shape the mixture into an oval loaf in the dish.
3. Bake and Serve:
Bake for about 45 minutes, brushing the top with melted butter every 10 minutes for a golden crust. The meatloaf is done when the internal temperature reaches 75°C (170°F).
Recipe Variations
- Use a rectangular baking dish or loaf pan to give your meatloaf a more defined shape.
- For a classic twist, add hard-boiled eggs to the center. Boil and peel the eggs beforehand, but avoid overcooking them, they’ll continue to cook in the oven and could become dry. Shape half of the meat mixture into a base, place the eggs in the middle, and cover with the remaining meat.
- Experiment with different hackbraten seasonings and herbs such as sage (affiliate link), tarragon, or oregano to change up the flavor.
- Instead of brushing with melted butter, try covering the meatloaf with bacon. It creates a crispy, flavorful crust while keeping the inside moist and tender.
What to serve with Meatloaf
In Germany, meatloaf is served as the main dish with lots of different side dishes.
Popular side dishes for meatloaf include:
- Parsley potatoes
- German potato dumplings
- Red cabbage with apple
- Boiled vegetables
Gravy for meatloaf:
- Rahmsauce (German Cream Sauce)
- Jager Sauce (German Mushroom Sauce)
Storage Instructions
Cooked Hackbraten can be stored in the fridge for 2–3 days. Reheat in the oven or microwave until warmed through.
For longer storage, freeze the meatloaf in slices. Place them in airtight freezer bags or containers to maintain freshness.
Cultural Background
Meatloaf is a dish made from ground (or minced) meat, typically seasoned with spices such as mustard, paprika, and chopped gherkins. Binding ingredients like bread and eggs are added, and the mixture is then shaped into a loaf and baked.
In Germany, meatloaf is most commonly known as Hackbraten, a compound word made from Hack (minced or ground meat) and Braten (roast). So it translates in English as Ground Meat Roast.
Other regional names include Falscher Hase and Heuchelhase, both of which translate to “Fake Rabbit” or “Pretend Rabbit,” a humorous nod to the dish's shape and presentation.
In Austria and parts of southern Germany, the dish is also called Faschierter Braten, meaning “minced roast” (faschiert being another word for minced).
The name Falscher Hase (translated as “Fake Rabbit”) dates back to post-war Germany, when meat was scarce. To make do, home cooks would shape meatloaf to resemble a traditional roast rabbit, often using available ingredients like ground meat, eggs, and breadcrumbs. The dish earned its name as a playful reference to this improvised substitute.
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More German Recipes with Ground Meat
Recipe
Traditional German Meatloaf (Hackbraten) + video
Equipment
Ingredients
- 2 stale bread rolls (or stale baguette, about 100 g[3.5 oz])
- 1 medium onion approx 150 g/ 5 oz
- 70 g pickled gherkins (or cornichons; use dill picklesfor best flavor)
- 15 g parsley chopped
- 800 g ground meat (50% pork, 50% beef) (You can use only beef, but this will alter the texture.)
- 2 eggs medium size
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon mustard
- 1 teaspoon sweet paprika powder
- 100 g usalted butter 3.5 oz
Instructions
- Slice the bread rolls into small pieces and soak them in warm water. Squeeze out any excess moisture well to prevent the meatloaf from becoming too wet.2 stale bread rolls
- Finely chop the onions, gherkins, and parsley
- Heat 1 tablespoon of butter in a pan and fry the onions until they start to brown.100 g usalted butter
- In a large bowl, combine the ground meat, soaked bread, fried onions, eggs, mustard (affiliate link), gherkins, paprika powder, salt, and pepper. Mix thoroughly with your hands until well combined.800 g ground meat, 2 eggs, 1 ½ teaspoon salt, 1 teaspoon pepper, 1 teaspoon mustard (affiliate link), 1 teaspoon sweet paprika powder
- Preheat your oven to 180°C (356°F). Lightly grease the bottom of an oven dish with butter.
- Transfer the meat mixture into the prepared dish and shape it into anoval loaf.
- Place the meatloaf in the oven and bake for approximately 45 minutes.
- Melt the remaining butter in a pan or microwave. Every 10 minutes, brush with a little butter to help it brown.
- To check for doneness, insert a meat thermometer into the center. If the internal temperature reaches 75°C (170°F), the meatloaf is fully cooked.
- While the meatloaf is baking, prepare a quick sauce to serve with it. (
rahmsauce or jäger sauce are great options. - Serve immediately. This meatloaf pairs well with mashed potatoes, potato dumplings, and boiled vegetables.
Video
Notes
- Use a loaf tin or rectangular dish for a more defined shape.
- Add boiled eggs to the center of the loaf—just don’t overcook them, as they’ll continue cooking in the oven.
- Experiment with herbs like sage, tarragon, or oregano for different flavors.
- Wrap the meatloaf in bacon instead of brushing with butter for a crispy exterior and moist interior.
For longer storage, freeze in slices using airtight freezer bags or containers.
Mike D says
What kind of Mustard did you actually use? Your link just goes to amazon and shows all kinds of mustards... I would assume it would be a smoother mustard like something you might put on Bratwurst, but thats just my guess.
Marita Sinden says
Hi Mike, sorry I mean the smooth mustard. I have updated the link now to reflect it.
Malou says
super delicious Marita. Never thought of adding cornichons to my meatloaf but it sure does work. Another great recipe. Thanks again.