Ever tried a dish that instantly felt like home? This meatloaf recipe is exactly that—a cozy, flavorful classic inspired by the heart of German comfort food. Known as Hackbraten in Germany, it’s a beautifully oven-baked meatloaf made with tender ground meat, warm spices, and everyday ingredients that come together effortlessly.
Whether you’re cooking for a relaxed family dinner or prepping meals for the week, this recipe delivers the perfect balance of tradition and convenience. It’s juicy, satisfying, and versatile enough to suit all kinds of side dishes and tastes.
If you’re looking for a homemade meatloaf that’s rich in flavor and simple to prepare, you’re in the right place. Let’s bring this timeless favorite to your kitchen.
Discover the Destination
Let’s take a delicious trip to Germany—right from your kitchen. If you’ve never tried German meatloaf, or Hackbraten as it’s lovingly called, you’re in for a treat. This dish is a staple in many German households, often enjoyed during cozy family dinners or festive weekend meals.
Unlike its American cousin, the German version brings a unique blend of seasonings and techniques that make it exceptionally moist, flavorful, and perfect for slicing. Think tender ground meat mixed with sautéed onions, rustic herbs, and just the right touch of old-world charm.
Why do so many home cooks love this dish?
- It’s simple, comforting, and full of flavor.
- The ingredients are humble, yet the result feels gourmet.
- It reheats beautifully—making it perfect for leftovers or meal prep.
- It pairs effortlessly with classic sides like mashed potatoes, seasonal veggies, or a crisp green salad.
Whether you’re already a fan of traditional German cuisine or just looking to try something new and hearty, this meatloaf is a perfect entry point. You don’t need special tools or tricky techniques—just a loaf pan, an oven, and a little kitchen joy.
So grab your apron, and let’s bring a bit of Germany to your table—one delicious slice at a time.
Ingredients
Before we dive into the magic of mixing and baking, let’s gather everything you’ll need. One of the best things about this meatloaf recipe is that it relies on everyday, easy-to-find ingredients—but when combined, they deliver rich, savory flavor and a moist, tender texture that’s truly unforgettable.
Here’s what you’ll need:
Main Ingredients:
- 500g ground beef – for that hearty, satisfying base
- 1 medium onion, finely chopped – adds sweetness and depth
- 2 cloves garlic, minced – because a touch of garlic makes everything better
- 2 slices of bread (or 1 cup breadcrumbs) – soaked in a bit of milk or water to keep the meatloaf soft
- 1 egg – helps bind the ingredients beautifully
- 2 tablespoons chopped parsley – fresh and vibrant
- 1 teaspoon mustard – adds a subtle tang and layers of flavor
- ½ teaspoon ground nutmeg – a traditional touch from German cuisine
- Salt and pepper to taste – essential for balance
- A dash of paprika or cumin (optional) – for a warm, smoky undertone
For Baking:
- A drizzle of olive oil or melted ghee – to brush on top for a golden finish
- A splash of broth or water – poured around the loaf to keep it juicy as it bakes
Ingredient Tips:
- If you don’t have fresh parsley, a teaspoon of dried will work in a pinch.
- Want a firmer loaf? Let the mixture rest in the fridge for 20 minutes before shaping.
- Feel free to adjust the spices to match your personal taste—it’s your kitchen, after all!
Now that everything’s on the table, you’re just a few steps away from creating a homemade meatloaf that’s worthy of seconds (and maybe thirds). Ready to get mixing? Let’s move on!
How to Make Meatloaf
Ready to bring this comforting German-style meatloaf to life? Don’t worry—making a homemade meatloaf is easier than you might think. Just follow these step-by-step instructions, and you’ll have a flavorful, oven-baked masterpiece that’s perfect for any night of the week.
Step-by-Step Instructions:
- Prep the bread mixture
Tear the bread into small pieces and soak it in a few tablespoons of water or milk. Let it sit for 5 minutes until softened, then mash gently with a fork. This helps create a moist, tender meatloaf. - Sauté the aromatics
In a small pan, heat a bit of olive oil and gently cook the chopped onion until translucent—about 5 minutes. Add the minced garlic and cook for another minute. Let this cool slightly before mixing. - Combine the ingredients
In a large mixing bowl, add the ground beef, soaked bread, sautéed onion and garlic, parsley, mustard, egg, nutmeg, salt, pepper, and any optional spices like paprika or cumin.
Mix gently using clean hands or a spoon—just until everything is combined. Avoid overmixing to keep the texture light and juicy. - Shape the loaf
Transfer the mixture onto a lined baking sheet or into a loaf pan. Shape it into a smooth, even log. Press gently to hold the shape, but don’t pack it too tightly. - Brush and moisten
Lightly brush the top with olive oil or melted ghee for a golden crust. Pour a little broth or water around the base of the loaf to keep it moist while baking. - Bake to perfection
Preheat your oven to 180°C (350°F). Bake the meatloaf for 45–55 minutes, or until the center is cooked through and the top is beautifully browned.
Tip: If you have a kitchen thermometer, aim for an internal temperature of 70°C (160°F). - Rest before slicing
Once out of the oven, let the meatloaf rest for 10 minutes. This helps lock in the juices and makes slicing a breeze.
Quick Tips:
- Want extra depth? Add a spoonful of tomato paste to the mix or brush it on top before baking.
- Prefer a crispy crust? Bake the loaf free-form on a tray instead of in a pan.
- Don’t skip the rest time—it makes all the difference in texture and presentation!
With just a few simple steps, you’ve created a dish that’s both rustic and refined—packed with savory flavor and perfect for sharing. Let’s move on to a few pro tips and creative twists!
Serving & Presentation
You’ve just pulled your golden, aromatic meatloaf out of the oven—now it’s time to serve it in a way that does justice to its heartwarming flavor. Whether you’re hosting a family gathering or simply elevating a weeknight dinner, a few thoughtful touches can turn this homemade meatloaf into a memorable meal.
Slicing & Plating
- Let the meatloaf rest for at least 10 minutes before slicing. This step helps keep each piece intact and juicy.
- Use a sharp, serrated knife for clean, even slices.
- Arrange slices on a warm serving plate or wooden board for a rustic, inviting look.
Perfect Pairings
Pair your oven-baked meatloaf with classic, comforting sides that complement its rich, savory notes:
- Mashed potatoes with a drizzle of olive oil or ghee
- Steamed green beans or roasted carrots for color and freshness
- Buttered rice or herbed couscous for a light, fluffy option
- Crisp green salad with a simple vinaigrette to balance the richness
For a true German-inspired meal, consider serving with:
- Red cabbage slaw or sautéed cabbage
- Potato salad with mustard dressing
- A spoonful of grainy mustard or mild homemade gravy on the side
Presentation Tips
- Garnish with a sprinkle of fresh parsley or thyme to brighten the plate.
- Serve on warm, neutral-colored dishes to let the food shine.
- Add a small bowl of dipping sauce or broth on the side for extra moisture and flavor.
Quick Serving Tip:
If you’re prepping for guests, slice the meatloaf just before serving and keep it warm in the oven at a low temperature. This keeps the texture perfect and the flavor intact.
With a few thoughtful touches, your traditional meatloaf recipe becomes more than a meal—it’s a comforting, nourishing experience to share with the people you care about. Ready for a few expert tips and creative twists? Let’s go!
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Meatloaf
Ingredients
Main Ingredients:
- 500 g ground beef – for that hearty satisfying base
- 1 medium onion finely chopped – adds sweetness and depth
- 2 cloves garlic minced – because a touch of garlic makes everything better
- 2 slices of bread or 1 cup breadcrumbs – soaked in a bit of milk or water to keep the meatloaf soft
- 1 egg – helps bind the ingredients beautifully
- 2 tablespoons chopped parsley – fresh and vibrant
- 1 teaspoon mustard – adds a subtle tang and layers of flavor
- ½ teaspoon ground nutmeg – a traditional touch from German cuisine
- Salt and pepper to taste – essential for balance
- A dash of paprika or cumin optional – for a warm, smoky undertone
For Baking:
- A drizzle of olive oil or melted ghee – to brush on top for a golden finish
- A splash of broth or water – poured around the loaf to keep it juicy as it bakes
Instructions
Prep the bread mixture
- Tear the bread into small pieces and soak it in a few tablespoons of water or milk. Let it sit for 5 minutes until softened, then mash gently with a fork. This helps create a moist, tender meatloaf.
Sauté the aromatics
- In a small pan, heat a bit of olive oil and gently cook the chopped onion until translucent—about 5 minutes. Add the minced garlic and cook for another minute. Let this cool slightly before mixing.
Combine the ingredients
- In a large mixing bowl, add the ground beef, soaked bread, sautéed onion and garlic, parsley, mustard, egg, nutmeg, salt, pepper, and any optional spices like paprika or cumin.
- Mix gently using clean hands or a spoon—just until everything is combined. Avoid overmixing to keep the texture light and juicy.
Shape the loaf
- Transfer the mixture onto a lined baking sheet or into a loaf pan. Shape it into a smooth, even log. Press gently to hold the shape, but don’t pack it too tightly.
Brush and moisten
- Lightly brush the top with olive oil or melted ghee for a golden crust. Pour a little broth or water around the base of the loaf to keep it moist while baking.
Bake to perfection
- Preheat your oven to 180°C (350°F). Bake the meatloaf for 45–55 minutes, or until the center is cooked through and the top is beautifully browned.
- Tip: If you have a kitchen thermometer, aim for an internal temperature of 70°C (160°F).
Rest before slicing
- Once out of the oven, let the meatloaf rest for 10 minutes. This helps lock in the juices and makes slicing a breeze.
Quick Tips:
- Want extra depth? Add a spoonful of tomato paste to the mix or brush it on top before baking.
- Prefer a crispy crust? Bake the loaf free-form on a tray instead of in a pan.
- Don’t skip the rest time—it makes all the difference in texture and presentation!
Notes
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 90mg
- Protein: 25g
- Carbohydrates: 12g
- Fiber: 1g
- Sugars: 2g
- Sodium: 420mg
FAQs
This version is inspired by traditional German meatloaf, known for its aromatic spices like nutmeg and mustard, tender texture, and rustic charm. It’s a wholesome, oven-baked dish that feels both familiar and special—ideal for family meals or meal prepping.
Absolutely! You can prepare the meatloaf mixture a day in advance and store it, covered, in the fridge. When ready to bake, simply shape it and pop it in the oven. You can also freeze the uncooked loaf—just thaw it in the fridge overnight before baking.
Storing leftovers: Place the meatloaf in an airtight container or wrap it well with foil, then refrigerate for up to 4 days.
Freezing: Cut into individual slices and store them in sealed, freezer-safe containers or bags for easy, grab-and-go portions.
Reheating: Warm gently in a preheated oven at 160°C (320°F), or microwave in short bursts, adding a little broth or water to help retain its moisture.
Of course! The recipe is flexible. Add herbs like oregano or thyme, or a pinch of paprika or cumin for a little twist. Just be mindful to balance the flavors and keep the core structure intact.
Yes! Divide the mixture into muffin tins and bake for about 20–25 minutes. These mini meatloaves are great for lunchboxes or portion-controlled meals and cook faster than a full loaf.
It’s naturally adaptable. You can substitute the egg with a flaxseed mixture or swap breadcrumbs for oats if needed. Just make sure to test a small portion first to ensure it holds together nicely.
Got a question we didn’t cover? Feel free to leave a comment or reach out—we’re always happy to help you make the most out of your time in the kitchen!