Amazing German Meatloaf Recipe

Name: Amazing German Meatloaf Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: German
Ingredients: Schweid & Sons The Butcher’s Blend 1lb Brick; St Pierre Sliced Brioche Loaf; SIGNATURE SELECTS Pickles, Sweet, Mini; Land O Lakes Butter, with Olive Oil & Sea Salt; Organic Onion; French's® Stone Ground Dijon Mustard; O Organics Parsley, Organic; Signature Farms Lemon Juice; Turtles Egg; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground; Morton & Bassett Spices Cayenne Pepper; SIGNATURE SELECTS Tomoto Paste, Product; Signature Select Broth 14.5 oz; Domestic Beer; Date Lady Organic Date Sugar; Bragg Organic Raw Unfiltered Apple Cider Vinegar

Serves 6

20 mins prep

60 mins cook

10 mins Resting Time

90 mins total

This German meatloaf is the perfect comfort meal and topped with a dark beer sauce after baking. Called Zwiebelhackbraten in German, this easy meatloaf packs a ton of onions, giving it a subtle, sweet flavor.

It's one of my favorite German recipes and I love serving it with some homemade Bratkartoffeln (German pan-fried potatoes) or Spätzle (German egg noodles) and a simple salad.

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Preheat oven to 350℉ or 180℃ (convection setting).

Cut the day old bread into thin slices, then soak in water and allow to sit for 5 minutes. Now wring out the bread and put in a large bowl.

oz stale bread

Small dice the onions. Over medium heat, melt 1 tablespoon of butter in a large skillet and add the onions. Cook until translucent, about 5 to 10 minutes.

yellow onions

tbsp butter

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Small dice the pickles.
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large pickles

Add pickles and cooked onions above ingredients into the bowl with the bread. Also add ground meat, eggs, chopped parsley, lemon juice, mustard, and season with salt, cayenne pepper and black pepper. Knead together.

oz ground beef

tbsp dijon mustard

handful fresh parsley

tbsp lemon juice

eggs

tsp salt

tsp black pepper

tsp cayenne pepper

Melt the remaining butter and use some of it to brush on the inside of a loaf pan. Now add in the meatloaf mixture and shape into a loaf, forming a slight ridge between the meatloaf and the pan.

tbsp butter

Bake on the bottom rack for about 60 minutes (possibly less time depending on your oven and the pan you use).

Brush butter on top of the meatloaf every 15 minutes until it's done baking.

The internal temperature of the meatloaf should be 160℉ or 71℃ when fully cooked.

Let rest for 10 minutes after baking before slicing.

In the meantime, make the sauce, heat 1 tablespoon of butter in a small pot and sauté the onion for a couple of minutes. Then add in the tomato paste and sauté for 5 minutes. Whisk in the broth and beer and allow to simmer for 5 minutes. Season with salt, pepper, sugar and apple cider vinegar.

tbsp butter

tbsp yellow onion

tbsp tomato paste

fl oz broth

fl oz dark beer

tbsp dijon mustard

sugar

apple cider vinegar