Amazing German Meatloaf Recipe

Method11 steps · about 1 hr 30 min

1. 1

   Step 1: Preheat the oven to 350°F / 180°C using its convection setting.

2. 2

   Step 2: Thinly slice the 200 g stale bread and soak it in water for 5 minutes. Wring out as much water as possible, discard the soaking water and place the pressed bread in a large mixing bowl.

   Soak bread · 5 minUses 200 g stale bread · Water as needed to soak the bread; wrung out and discarded

3. 3

   Step 3: Finely dice the 4 small onions (or 2 large onions). Melt the separate 1 tbsp frying butter in a large skillet over medium heat. Add the onions and cook until translucent and some liquid has evaporated, about 10 minutes. Set the cooked onions aside and reserve the skillet for the sauce.

   Cook onions until translucent · 10 minUses 4 small yellow onions OR 2 large yellow onions · 1 Tablespoons butter

4. 4

   Step 4: Finely dice the 2 large pickles.

   Uses 2 large pickles

5. 5

   Step 5: Add the cooked onions and diced pickles to the pressed bread. Add the 750 g ground meat, 2 eggs, chopped handful of parsley (1 handful), 2 tbsp lemon juice, 1 tbsp meatloaf mustard, 1½ tsp salt, 1 tsp black pepper and ¼ tsp cayenne. Knead together thoroughly.

   Uses pressed soaked bread · cooked onions · diced pickles · 750 g ground beef OR 750 g total ground beef-and-pork mixture · 2 eggs · 1 handful fresh parsley, chopped · 2 Tablespoon lemon juice (I use fresh squeezed lemon juice) · 1 tbsp Dijon mustard for the meatloaf (or another mustard)

6. 6

   Step 6: Melt the separate 3 tbsp brushing butter. Use some to brush the inside of a loaf pan. Add the meatloaf mixture and shape it into a loaf, leaving a slight ridge between the loaf and pan. Brush a little of this same melted butter over the top and reserve the remainder for basting.

   Uses mixed meatloaf mixture · 3 tbsp butter, melted, divided between brushing the pan and meatloaf before and during baking

7. 7

   Step 7: Bake the shaped meatloaf on the bottom rack for about 60 minutes. It may finish sooner depending on the oven and pan; use the internal-temperature check below to determine doneness.

   Bake meatloaf · 60 minUses shaped butter-brushed meatloaf

8. 8

   Step 8: During the bake in the preceding step, brush the top of the loaf every 15 minutes with the remaining melted butter reserved when shaping it. Use that same 3 tbsp total brushing supply.

   Uses reserved melted brushing butter

9. 9

   Step 9: Check the centre with a food thermometer. Continue baking as needed until the meatloaf reaches 160°F / 71°C.

   Uses baked meatloaf

10. 10

    Step 10: Let the cooked meatloaf rest for 10 minutes before slicing.

    Rest meatloaf · 10 minUses cooked meatloaf

11. 11

    Step 11: While the loaf rests, make the sauce in the reserved skillet. Melt the separate 1 tbsp sauce butter and sauté the 2 tbsp finely diced sauce onion for a couple of minutes. Add the 2 tbsp tomato paste and sauté for 5 minutes. Whisk in the 100 ml chosen broth and 240 ml dark beer, then simmer for 5 minutes. Whisk in the 1 tbsp sauce Dijon mustard and season to taste with the separate sauce salt, black pepper, sugar and apple cider vinegar. Slice the rested meatloaf and serve with the finished sauce.

    Uses 1 Tablespoon butter · 2 tbsp finely diced yellow onion for the sauce · 2 Tablespoons tomato paste · 100 ml chicken broth OR vegetable broth · 240 ml dark beer, such as German Dunkelbier · 1 Tablespoon dijon mustard · Salt to taste for the beer sauce · Black pepper to taste for the beer sauce