My Dinner

  • German Christmas
  • About My Dinner - A German Food Blog
  • Subscribe
  • Contact
menu icon
go to homepage
  • Recipes
  • Contact
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Main Courses

    Traditional German Meatloaf (Hackbraten)

    Published: Apr 7, 2022 · Modified: May 31, 2025 by Marita Sinden · 3 Comments

    1002 shares
    • facebook
    • whatsapp
    • Flipboard
    Jump to Recipe Jump to Video
    Hackbraten. German Meatloaf.
    German Meatloaf on Plate.
    Top view of Hackbraten

    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 on blue and white plate.

    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.

    German Hackbraten surrounded by vegetables.

    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

    ingredients for Hackbraten - pepper, mustard, sweet paprika, parsley, ground meat, eggs, salt , onions and pickled ghkerins
    1. 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.

    shaping the meatloaf into an oval shape
    1. 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.

    brushing the meatloaf to butter to make the outside brown

    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.
    Hackbraten with Rahmsauce
    German Meatloaf with Gravy (Rahmsauce)

    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

    What is German meatloaf made of?

    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.

    What is Meatloaf in German

    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).

    What is the origin of the name "Falscher Hase"

    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.

    Have you made this recipe?

    Your feedback makes all the difference! Rate this recipe and drop a comment to help others enjoy it too

    More German Recipes with Ground Meat

    • Frikadellen
      Traditional Frikadellen Recipe - German Meat Patties
    • Smohrkohl (Cabbage with ground beef)
      German Braised Cabbage with Ground Beef (Schmorkohl)
    • Konigsberger Klopse on a Blue and White plate
      Authentic Königsberger Klopse (German meatballs in caper sauce)
    • German Cabbage Rolls
      Authentic German Cabbage Rolls (Kohlrouladen)

    Recipe

    German Meatloaf on blue and white plate.

    Traditional German Meatloaf (Hackbraten) + video

    Marita
    This authentic hackbraten is full of flavour. A great quick meal for the family that everyone will love.
    4.93 from 13 votes
    I look forward to your feedback. Just click the stars above.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Main Course
    Cuisine German
    Servings 6 people
    Calories 371 kcal

    Equipment

    • 1 oven dish
    • 1 pastry brush

    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
    Prevent your screen from going dark

    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
      1 medium onion, 70 g pickled gherkins (affiliate link), 15 g 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

    Recipe Variations
    • 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.
    Storage Instructions
    Cooked Hackbraten keeps in the fridge for 2–3 days and can be reheated in the oven or microwave.
    For longer storage, freeze in slices using airtight freezer bags or containers.

    Nutrition

    Calories: 371kcalCarbohydrates: 3gProtein: 25gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 149mgSodium: 853mgPotassium: 437mgFiber: 1gSugar: 1gVitamin A: 481IUVitamin C: 5mgCalcium: 43mgIron: 3mg
    Keyword Falscher Hase, German Meatloaf, Hackbraten
    Did you make this recipe? I love hearing how you went with my recipes! Please leave a quick Comment and star rating. I appreciate your feedback.

    More Main Courses

    • Oven Baked Schnitzel with lemon slices
      Simple Oven Baked Schnitzel
    • Bauernfrühstück
      Bauernfrühstück - German Farmers Breakfast
    • Hamburger Labskaus
      Hamburger Labskaus (Corned beef and mashed potato with beets)
    • German Cheese and Leek Soup
      Käselauchsuppe (German Cheese and Leek soup)
    1002 shares
    • facebook
    • whatsapp
    • Flipboard

    Comments

      4.93 from 13 votes (12 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mike D says

      January 25, 2024 at 7:01 pm

      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.

      Reply
      • Marita Sinden says

        February 05, 2024 at 10:43 am

        Hi Mike, sorry I mean the smooth mustard. I have updated the link now to reflect it.

        Reply
    2. Malou says

      April 08, 2022 at 12:32 pm

      5 stars
      super delicious Marita. Never thought of adding cornichons to my meatloaf but it sure does work. Another great recipe. Thanks again.

      Reply

    Hi, I'm Marita

    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. Here at My Dinner, you will find traditional and authentic German recipes with cultural backgrounds.

    More about me>

    Let's get social

    • MyDinner Facebook page
    • Instagram
    • Pinterest

    Popular Posts

    • Raclette Square
      Raclette Ideas – a Guide to your Perfect Dinner Party
    • Berliner on a cake stand stacked like a pyramid
      Authentic Berliner Donut (German Donuts)
    • New Years pretzel on grey background. In the background you can see two champagne glasses and a marzipan pig and some golden ribbons
      Easy New Year's Pretzel (Neujahrsbrezel)
    • Three Kings Cake
      Three Kings Cake Recipe – (Dreikönigskuchen)
    • German Hefezopf
      Hefezopf - Braided sweet bread (zopf bread/striezel)
    • A German apple streusel cake on a glass plate. One of the slices is being lifted out with a cake slice. In the background there are some red apples. One red apple is sliced.
      Easy German Apple Streusel Cake (Apfelstreuselkuchen)
    • Rahmsauce in a saucepan. A wooden spoon is dipping in
      Basic Recipe for Rahmsauce – German Cream Sauce
    • German Goulash Soup
      Easy Gulaschsuppe ( authentic German Goulash Soup) + video
    An advert for a free Mini German Cookbook

    Footer

    Featured on:

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 My Dinner - Easy German Recipes

    • 287

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.